Скачать или смотреть Authentic Bengali Coriander Fish Curry | Coriander Fish Curry | Dhonepata Maach Recipe

🍽️ Dhonepata Maach | Coriander Fish Recipe | Bengali Style 🍽️

Welcome to our kitchen! Today, we're bringing you a traditional Bengali delicacy, Coriander Fish (Dhonepata Maach). This flavorful fish curry, infused with the fresh aroma of coriander and spices, is perfect when paired with steamed rice or pulao.


Coriander Fish, or "Dhonepata Maach," is a Bengali delicacy where fish is cooked in a fresh coriander-based gravy. The dish is aromatic, flavorful, and pairs wonderfully with steamed rice.

Ingredients (Serves 4)
For Marinating Fish:
500g fresh fish (Rohu, Katla, or any freshwater fish)
½ tsp turmeric powder
½ tsp red chili powder
Salt to taste
For the Gravy:
2 cups fresh coriander leaves (chopped)
2-3 green chilies (adjust to taste)
1 medium-sized onion (finely chopped)
1 medium-sized tomato (finely chopped)
1 tsp ginger-garlic paste
½ tsp cumin seeds
1 bay leaf
½ tsp turmeric powder
½ tsp red chili powder
1 tsp cumin powder
1 tsp garam masala powder
2-3 tbsp mustard oil (or any cooking oil)
Salt to taste
1 cup water (adjust as needed)
1 tsp sugar (optional, to balance flavors)

Instructions
Step 1: Marinate the Fish
Clean the fish pieces thoroughly.
Marinate with turmeric powder, red chili powder, and salt. Let it rest for 15-20 minutes.
Step 2: Fry the Fish
Heat mustard oil in a pan until it starts to smoke slightly (reduces the pungency).
Lower the heat and fry the marinated fish pieces until they are golden on both sides. Remove and set aside.
Step 3: Prepare the Coriander Paste
Blend the fresh coriander leaves and green chilies into a smooth paste using a little water. Keep aside.
Step 4: Cook the Gravy
In the same pan, heat a little more mustard oil if needed.
Add cumin seeds and a bay leaf. Let them splutter.
Add the chopped onions and sauté until golden brown.
Mix in the ginger-garlic paste and cook until the raw smell disappears.
Add the chopped tomatoes and cook until soft and mushy.
Stir in turmeric powder, red chili powder, and cumin powder. Sauté for a minute.
Add the coriander-chili paste and cook on medium heat for 3-4 minutes until the oil starts to separate.
Step 5: Simmer the Fish
Add a cup of water to the pan and bring it to a boil.
Carefully place the fried fish pieces into the gravy.
Lower the heat and let it simmer for 7-10 minutes, allowing the fish to absorb the flavors.
Add garam masala powder and sugar (if using). Adjust salt as needed.
Step 6: Garnish and Serve
Turn off the heat and let the dish rest for a few minutes.
Garnish with a few fresh coriander leaves.
Serve hot with steamed rice or lightly spiced pulao.