Entree: Bangladesh – Chittagong – চট্টগ্রামের মাছের কারি ➤ Chattogramer Macher Kari (Spicy mustard- and turmeric-scented fish curry from the Chittagong region of Bangladesh)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 4 fish steaks, approx. 6 oz (170 g) each (preferably rohu, tilapia, or other firm-fleshed fish)
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, thinly sliced
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 tbsp (30 g) mustard paste (yellow or brown)
- 1 cup (240 g) chopped tomatoes (about 2 medium)
- 2–3 green chilies, slit
- 1/2 tsp (2.5 g) turmeric powder
- 1 1/2 tsp (3.75 g) red chili powder (adjust to taste)
- 1 tsp (2 g) ground coriander
- 1 1/2 tsp (9 g) salt (adjust)
- 1 tbsp (15 g) tamarind paste
- 1/2 tsp (2 g) sugar
- 1/2 cup (120 ml) water
- Fresh cilantro leaves for garnish

Instructions

1. Pat the fish steaks dry, rub with 1/2 tsp turmeric and 1/2 tsp salt, and set aside for 10 minutes.
2. Heat mustard oil in a heavy skillet over medium heat until hot but not smoking. Gently fry the fish steaks 1–2 minutes per side until lightly golden; remove and keep warm.
3. In the same skillet, add the sliced onion and sauté until soft and starting to brown, about 6–8 minutes. Add ginger paste and garlic paste and cook 1–2 minutes until fragrant.
4. Add mustard paste, chopped tomatoes, slit green chilies, remaining turmeric, red chili powder, ground coriander, tamarind paste, sugar, and 1 tsp salt. Cook, stirring, until the tomatoes break down and the oil begins to separate from the masala, about 6–8 minutes.
5. Stir in 1/2 cup (120 ml) water to loosen the sauce, adjust seasoning, then carefully return the fried fish to the pan. Spoon sauce over the fish, cover, and simmer gently 6–8 minutes until the fish is cooked through and flavors meld.
6. Turn off heat, sprinkle with fresh cilantro, and serve immediately with steamed rice or flatbread.