Bengal's Fish Curry is Rani Mukherji's ultimate comfort food: Here's how to make it at home

Actress Rani Mukerji is known for her impeccable screen presence and her deeply-rooted love for Bengali customs and culinary vastness. The Mardaani 3 actor is making headlines for her latest release and during a conversation with Maroof Umar, a storyteller and content creator at Prithvi Theatre the actress recalled her connection with her mother's Bengali Fish Curry, as her comfort food. While trying Lucknow's Balu Shahi, the actress mentioned that till date when she craves the comfort of home, she prepares the fish curry. In 2019 too, during a conversation with celebrity chef Sanjeev Kapoor the actress had expressed her love for homemade fish curry. Here's the simplest recipe that one can try at home.

8 Rohu fish, 2 tbsp mustard paste, 1 tsp turmeric powder, salt to taste, 4 tbsp mustard oil, 1 tsp mustard seeds, 1 tsp onion seeds, 4 whole dried red chillies, 1 bay leaf, 2 tsp ginger paste, 2 tsp garlic paste, 3 onions, 1 tsp mustard paste, 1 tsp red chilli powder, 2 tsp coriander powder, 4 green chillies, and 2 tbsp coriander leaves

First of all, clean, wash, and cut fish into medium pieces.

Prepare the marination with lemon juice, half a teaspoon of turmeric powder and salt. Add fish pieces to it and let it rest for 30 minutes.

Heat oil in a pan and shallow fry fish pieces on both sides until lightly browned.

Heat some more oil in the pan, add mustard seeds, onion seeds, whole red chillies and bay leaf, let them crackle.

Next, add ginger paste, garlic paste, chopped onions and cook until slightly brown in colour.

Add mustard paste, red chilli powder, coriander powder and turmeric powder. Cook until oil starts separating.

Add two cups of water and salt, bring to a boil and then add shallow fried fish. Also, add slit green chillies and cook on a low heat until fish is cooked and oil starts floating on top.

Garnish with coriander leaves and serve hot with steamed rice.

Images Courtesy: istock