Menu Close

Recipe to Cook up a Chandpur Maas Bhaajee (Fish Bhuna)

Shaf Islam, Owner of Chutney Ivy Restaurant and Bar situated in the heart of the cultural quarter in Leicester City Centre, shares a Bhuna recipe to bounce you into spring.



For the marinade:

2 teaspoon turmeric powder

2 table lemon juice

Photo Credit: Chutney Ivy
Photo Credit: Chutney Ivy

1 tablespoon mustard oil

salt to taste

For cooking:

2 tablespoon veg oil

4 large Sea bass fillets

1 teaspoon red chilli powder

4 green chillies whole

salt to taste

1 teaspoon turmeric powder

2 tablespoon coriander powder

1 tablespoon garlic paste

1 teaspoon mustard seeds

1 bay leaf

2 cup onions thinly sliced

1 tablespoon ginger paste

1 teaspoon cumin powder

1 tablespoon of fresh coriander finely chopped




Clean and cut each fish fillet, wash well, remove excess water and then marinate with lime juice,mustard oil, turmeric powder and salt.



  • Keep fish aside for 30 minutes.
  • Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned, take off the heat and keep aside.
  • Heat up remaining oil, mix in mustard seeds, bay leaf, stir fry for a few minutes till seeds crackle, mix in ginger, garlic paste and stir fry again for a moment.
  • Mix in cut onion and stir fry until slightly brown in colour.
  • Mix in cumin powder, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
  • Add 2 tablespoons of water and salt,bring to boil and then mix in shallow fried fish, put green chilli on top.
  • Stir fry on a slow flame until fish is white all the way through (about 5-8 mins) and oil starts floating on top of gravy.
  • Take off and decorate with cut green coriander leaves.


Photo Credit: Chutney Ivy
Photo Credit: Chutney Ivy
RAF Advertisement