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%basa fish curry recipe debjanir rannaghar
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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
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
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