Go Back Email Link
–+ servings
%basa fish curry recipe debjanir rannaghar

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.

5 from 2 votes
Print Pin
Course: Side Dish
Cuisine: Indian
Keyword: Basa fish curry, Debjanir Rannaghar, easy fish curry recipe, fish curry with coconut milk
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 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

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
QR Code linking back to recipe