Bengali-Style Fish in Yogurt Curry
Bengali-Style Fish in Yogurt Curry is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix together the turmeric, black pepper, cayenne pepper, and caraway seeds.
Add the tilapia pieces and toss to coat.
Cover and let sit for 30 minutes in the refrigerator.
In a blender, combine the yogurt and flour and set aside.
Heat 3 tablespoons of the oil in a medium skillet over medium-high heat.
Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute.
Add the onion and cook, stirring, until translucent, about 3 minutes.
Add the garlic and curry powder and cook for another 2 minutes.
Add the cream and the yogurt mixture and bring to a simmer.
Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat.
Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side.
Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
Season with salt and serve hot, garnished with fresh cilantro.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.