Скачать или смотреть The Perfect Fish Dopiyaza Recipe

Looking for a flavorful fish recipe that’s simple yet restaurant-style delicious? Try this Fish Do Piyaza – a classic dish where fish is cooked with two types of onions (sliced and charred) along with fresh spices, green chilies, and tomatoes. Perfect with steamed rice, roti, or paratha, this dish brings out rich flavors without being complicated.

In this recipe, we use cod fillet (you can also use rui, mrigel, or any white fish), marinated with garlic, ginger, and spices, then lightly fried for that smoky, charred flavor. Combined with caramelized onions, roasted cumin, and fresh coriander, it’s an irresistible Bengali-style fish curry with a twist.

✨ What you’ll love about this recipe:

Quick and easy fish curry ready in under 30 minutes

Uses simple ingredients available in most kitchens

Perfect balance of spice, tang, and smokiness

A great way to enjoy fish beyond the usual curries

📌 Try it today and let us know in the comments how it turned out!

👉 If you enjoyed this recipe, don’t forget to LIKE, SHARE & SUBSCRIBE to Banglar Rannaghor for more authentic Bengali and Indian recipes made easy.

#FishDoPiyaza #FishCurry #BengaliRecipe #BanglarRannaghor #IndianFood #FishRecipes #EasyDinner

Ingredients:

Cod, rui, or mrigel fillet – 300 g, patted dry and cut into small cubes

Lime juice – 1 tsp

Salt – ¾ tsp (plus more to taste)

Turmeric – ½ tsp (divided)

Red chili powder – ½ tsp (divided)

Garlic – 7–8 cloves, lightly smashed

Ginger – 1 ½ tsp, thinly sliced

All-purpose flour (maida) – 1 tsp

Butter – 1 tbsp

Cooking oil – 2–3 tbsp (divided)

Onion – 1 ½ cups (½ cup cut into florets, 1 cup thinly sliced)

Green chili – 4–5 whole

Tomato – 2 small, cut into wedges, seeds removed and drained

Coriander powder – ⅔ tsp, freshly ground

Roasted cumin powder – ½ tsp

Fresh coriander leaves – 2 tbsp, chopped



Preparation:

Marinate the fish

In a bowl, mix fish cubes with lime juice, ¾ tsp salt, ¼ tsp turmeric, ¼ tsp red chili powder, smashed garlic, and sliced ginger.

Dust lightly with 1 tsp flour and coat evenly. Set aside.

Char the onions

Heat 1 tbsp oil and 1 tbsp butter in a pan.

Add ½ cup onion florets and fry over high heat for 2–3 minutes until slightly charred. Remove and set aside.

Cook the fish

In the same pan, add the marinated fish.

Let it cook without stirring too much so it develops some char.

Cook until the liquid evaporates and fish takes on a golden color, about 5–6 minutes. Remove and keep aside.

Make the masala

In the same pan, add 1–2 tbsp oil.

Add 1 cup sliced onions and cook until soft.

Toss in green chilies and continue cooking until onions turn golden brown.

Add tomato wedges, ¼ tsp salt, ¼ tsp turmeric, ¼ tsp red chili powder, and ⅔ tsp coriander powder. Cook for a minute.

Bring it together

Add the fried fish pieces to the masala and mix gently.

Sprinkle in roasted cumin powder.

Top with the charred onion florets and mix lightly.

Finish

Garnish with chopped coriander.

Serve hot with rice, naan, or paratha.



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