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    Recipes » Recipes » Fish & Seafood Recipes

    Basa Fish Curry with Coconut Milk

    Published: Oct 22, 2021 · Modified: Nov 18, 2024 by Debjani · This post may contain affiliate links · 2 Comments

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    Basa Fish Curry with Coconut Milk, and flavored with Curry leaves and Bengali Five spices aka Panch Phoron. How does it sound? Easy or complicated? Well, if you ask me I would say neither as it is not clear to me whether the recipe is easy or not!

    %basa fish curry recipe debjanir rannaghar
    Jump to:
    • Easy Basa Fish Curry
    • Watch how to make Basa Curry Recipe
    • Quick-fix easy Fish Curry
    • Why Basa Fish?
    • A mix of Southern and Eastern flavors
    • Recipe Card
    • Related Recipes
    • Pairing Basa Fish Curry
    • Fish Recipes

    Easy Basa Fish Curry

    You must be wondering why this particular recipe of Fish curry cooked with Basa fish is easy. The answer, my friend is many-faced. First of all, I do not fry fish while cooking the curry. Secondly, I use easily available ingredients such as store-bought coconut milk, packaged Indian Curry Powder, and Panch Phoron to cook it. Thirdly, I pick a few curry leaves from my kitchen garden and use those. Having a kitchen garden or curry leaves plant is not mandatory though 🙂 .

    %indian basa fish curry recipe debjanir rannaghar

    However, having a small kitchen garden or a balcony garden, or a window garden (if possible) helps a lot if you have a few spice plants over there. Or you can have flowering or decorative plants as well. However, these are personal choices.

    Watch how to make Basa Curry Recipe

    Quick-fix easy Fish Curry

    %basa fish curry with coconut milk recipe debjanir rannaghar

    Let me get back to the easy fish curry recipe again. I cook this Basa Fish curry mostly during the weekdays and mainly for dinner. We carry the leftover the next day as working lunch along with a little rice to the office. The recipe calls for hardly 30 minutes and the marination time. In addition, almost no chopping, cutting, or frying is needed to cook this light fish curry with coconut milk.

    Why Basa Fish?

    %indian fish curry with basa recipe debjanir rannaghar

    I use boneless Basa chunks to cook it. Basa is not a personal favorite though both Mehebub and Pasta love Basa. I prefer Bhetki over Basa. However, considering the price of Kolkata Bhetki, Basa is budget-friendly. Moreover, Basa takes less time to cook. You do not need to deep-fry it while making a curry and hence, it is a less-calorie option. Last but not least, with coconut milk Basa works quite well.

    A mix of Southern and Eastern flavors

    %easy basa curry recipe debjanir rannaghar

    While cooking Basa curry (this particular recipe); I use Coconut milk, Curry leaves, and Panch Phoron. Believe it or not, Panch Phoron works amazingly well with curry leaves. Along with that, I use Indian Curry Powder. It gives another layer of flavor to the curry.

    Recipe Card

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    Basa Fish Curry with Coconut Milk

    Basa Fish Curry cooked with Coconut Milk, Curry Leaves, and Bengali Five spices aka Panch Phoron. This is a super easy Indian fish Curry recipe which is comforting as well.

    Course Side Dish
    Cuisine Indian
    Keyword Basa fish curry, Debjanir Rannaghar, easy fish curry recipe, fish curry with coconut milk
    Prep Time 5 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 25 minutes minutes
    Servings 3 People
    Calories 240kcal
    Author Debjani
    Cost Rs 250

    Ingredients

    • 350 g Basa Fish boneless; 6 pieces
    • 1 Cup Coconut Milk
    • 3 Green Chilles
    • 20 Curry Leaves
    • 4 Tbsp. Vegetable Oil
    • 1 Tsp. Red Chilli Powder
    • 1 Tsp. Indian Curry Powder
    • ½ Tsp. Panch Phoron aka Bengali Five Spices
    • ½ Tsp. Salt if needed

    Marinade:

    • 2 Tbsp. Lemon Juice
    • 1 Tsp. Salt

    To make the Spice mix:

    • 100 g Hung curd
    • 1 Tbsp. Ginger Garlic paste
    • 1 Tsp. Turmeric Powder
    • 1 Tsp. Indian curry Powder
    • 1 Tbsp. Sugar
    • ½ Tsp. Salt
    Get Recipe Ingredients

    Instructions

    • Marinate boneless Basa fish chunks with 2 Tbsp. Lemon Juice and 1 Tsp. Salt for 30 minutes.

    Spice Mix

    • Take Hung Curd in a bowl.
    • Add Ginger garlic paste, turmeric powder, Indian curry Powder. Sugar and also salt to it.
    • Mix well and keep it aside.

    Cooking Basa Fish Curry

    • Now heat 4 Tbsp. Oil in a pan.
    • Temper the oil with curry leaves and Panch Phoron.
    • Cook for a minute and add the spice mix to it.
    • Mix and cook for 2 minutes on low flame.
    • Now add half of the coconut milk and mix well.
    • Keep cooking on low flame.
    • Now add remaining coconut milk.
    • After mixing add marinated fish and also the remaining marinade.
    • At this point add green chillies, red chilli powder and salt if neede.
    • Give a light mix.
    • Cook for 10 minutes after putting a lid on low flame.
    • Once done, switch the flame off.
    • Serve the fish curry hot with steamed rice.
    • Top it with chopped green chillies and lemon juice for added flavour.

    Video

    Notes

    • Panch Phoron is a mixture of five spices, Black Mustard Seed, Cumin Seed, Fenugreek Seed, Nigella Seed, and also Fennel Seed. This is a typical Bengali spice mix. 
    • Curry leaves are mostly used in South India (some other parts of India as well); I like the blend of Curry leaves and Panch Phoron in this particular curry cooked with Basa. 
    • I do not fry fish while cooking the Basa Curry with coconut milk. The recipe calls for basic ingredients and a simple cooking style.

    Nutrition

    Calories: 240kcal

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    Have you tried the easy fish curry with Basa fish recipe from Debjanir Rannaghar!

    I would love to see a picture if you are making it following my recipe. You can share here on dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

    Here's the Basa Fish Curry Recipe Pin for your Pinterest Board!

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    1. Priyanka Ghosh says

      October 22, 2021 at 10:41 pm

      Love the way you make cooking so easy peasy. great help for lazy cooks like me..love the music too pa pa paparapa pa

      Reply
      • Debjani says

        October 25, 2021 at 6:43 pm

        Hahahahha. Thank you 🙂

        Reply

    Meet Debjani

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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