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    Bengali
    Curry
    Fish
    Intermediate
    For 4 people

    Tangra Machher Dopiyaza: Bengali Fish Curry with Onions and Spices


    Tangra Machher Dopiyaza is a classic Bengali fish curry made by marinating and frying tangra fish, then simmering it in a flavourful gravy of onions, tomatoes, curd, and aromatic spices. The addition of crispy fried onion birista adds textural contrast and a sweet-savoury depth. While requiring a few steps, this curry is straightforward to make and yields a deeply satisfying, restaurant-style dish.

    Ingredients

    • Tangra fish (cleaned)

      500 g

    • Sunrise Haldi Powder (turmeric)

      1½ tsp (divided)

    • Salt

      1½ tsp (divided)

    • Mustard oil

      ½ cup (divided)

    • Onion (ground to smooth paste)

      2 large

    • Ginger paste

      1 tbsp

    • Garlic paste

      1 tbsp

    • Bay leaves

      2

    • Cinnamon stick

      1-inch

    • Green cardamom

      3

    • Black cardamom

      1

    • Cloves

      4

    • Tomato (sliced)

      1 large

    • Curd

      ¼ cup

    • Sunrise Lal Mirch Powder (red chilli)

      1 tsp

    • Sunrise Jeera Powder (cumin)

      1 tsp

    • Sunrise Dhania Powder (coriander)

      1 tsp

    • Sugar

      1 tsp (adjust to taste)

    • Tomato sauce

      1 tbsp

    • Water

      1 cup

    • Sunrise Shahi Garam Masala

      ½ tsp

    • Fried onion birista

      ½ cup (divided)

    Sunrise tip: For an extra kick, sprinkle a pinch of Sunrise Shahi Garam Masala on the fish before frying. This will add an extra layer of warming spice to the curry.

     

    Steps

    Step 1: Marinate the Fish

    Time: 10 minutes

    Rub the cleaned tangra fish with 1 tsp Sunrise Haldi Powder and 1 tsp salt. Set aside to marinate for 10 minutes. This allows the spices to penetrate the fish.

     

    Step 2: Fry the Fish

    Time: 10 minutes

    Heat ¼ cup mustard oil in a kadai or deep pan until smoking. Gently slide in the marinated fish and fry on medium heat until golden brown on all sides. Remove with a slotted spoon and set aside on a plate lined with kitchen paper.

     

    Step 3: Make the Gravy Base

    Time: 8 minutes

    To the same pan, add the remaining ¼ cup mustard oil. Once hot, add the onion paste and fry for 2 minutes until lightly browned. Stir in the ginger and garlic pastes and fry for 1 minute more. Add the bay leaves, cinnamon, green and black cardamom, and cloves. Sauté for 1 minute until fragrant.

     

    Step 4: Add Tomatoes and Spices

    Time: 5 minutes

    Tip in the sliced tomatoes and cook until soft and pulpy. In a small bowl, mix the curd with the Sunrise Lal Mirch Powder, Sunrise Jeera Powder, remaining Sunrise Haldi Powder, and Sunrise Dhania Powder. Pour this spiced curd into the pan and fry well for 2 minutes. Season with the remaining salt and sugar.

     

    Step 5: Finish the Curry

    Time: 12 minutes

    Stir the tomato sauce into the masala. Pour in 1 cup water and mix well. Once the gravy comes to a boil, gently slide in the fried fish. Simmer for 5 minutes, then add half the fried onion birista. Continue cooking for 2 minutes until the gravy thickens slightly. Sprinkle in the Sunrise Shahi Garam Masala and stir gently.

     

    Step 6: Garnish and Serve

    Transfer the Tangra Machher Dopiyaza to a serving bowl. Scatter the remaining fried onion birista on top. Serve piping hot with steamed rice for a lip-smacking Bengali meal that's sure to impress.

     

    Goes Best With

    • Side Dish: Steamed rice, roti