Bengali Fish Curry

Name: Bengali Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g rohu fish (cut into 2-inch steaks, cleaned); 1 pcs potato (medium, peeled, halved, and cut into wedges); 2 pcs tomato (medium, quartered); 2 tbsp mustard oil; 1 pinch turmeric powder (for marinating fish); 1 pinch red chili powder; 0.5 tsp cumin seeds; 3 pcs green chili (slit lengthwise); 2 cup water (for the gravy, adjust as needed); 0.5 tsp salt; 3 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

8/10

A light, everyday Bengali fish curry with tender pieces of fish simmered in a fragrant broth of potatoes, tomatoes, and green chilies. The subtle heat from mustard oil and the fresh aroma of cilantro make this comforting curry perfect with steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

230 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Marinate the fish with turmeric and salt.
Clean and pat dry the fish steaks. Rub them with half the turmeric, a pinch of salt, and set aside for 10 minutes.
fry · ~5 min
Lightly fry the fish steaks.
Heat 1 tablespoon mustard oil in a kadai until it smokes lightly. Lower the heat and carefully slide in the fish steaks. Fry gently for 1-2 minutes per side until they turn opaque and light golden. Remove and set aside on a plate.
TIPFry fish in small batches to avoid breaking. The fish should just firm up, not cook through completely.
temper · ~1 min
Temper the cumin seeds.
Add the remaining 1 tablespoon mustard oil to the same kadai. Once hot, add the cumin seeds and let them sizzle and crackle for a few seconds until fragrant.
saute · ~3 min
Cook the potatoes and spices.
Add the potato wedges to the pan. Sprinkle the remaining turmeric and red chili powder. Sauté for 2-3 minutes, stirring frequently, until the potatoes are lightly coated and the raw spice smell disappears.
TIPIf the spices stick to the bottom of the pan, add a splash of water to deglaze.
simmer · ~12 min
Simmer the potatoes in water with tomatoes and chilies.
Pour in 2 cups of water and add the quartered tomatoes and slit green chilies. Add salt, stir well, and bring to a boil. Reduce the heat, cover, and simmer for 10-12 minutes until the potatoes are fork-tender.
simmer · ~6 min
Gently poach the fish in the curry.
Gently slide the fried fish steaks into the simmering gravy. Spoon some of the gravy over the fish. Cover the pan and cook on low heat for 5-7 minutes, letting the fish absorb the flavors and finish cooking.
TIPAvoid stirring once the fish is added to prevent the pieces from breaking.
garnish
Finish with fresh cilantro and a drizzle of raw mustard oil.
Turn off the heat. Garnish generously with chopped cilantro. For a true Bengali touch, drizzle a few drops of raw mustard oil on top and cover immediately to trap the aroma.
TIPThe raw mustard oil finish is optional but adds an authentic, pungent kick characteristic of Bengali cooking.
rest · ~5 min
Rest before serving.
Let the curry rest for 5 minutes. This allows the flavors to meld together and the gravy to slightly thicken.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish steaks completely dry before marinating to ensure the turmeric and salt stick well.
2
Heat mustard oil until it just begins to smoke to mellow its pungency and develop a nutty aroma.
3
Fry the fish in a single layer and do not overcrowd the pan to keep the pieces intact.
4
Slit the green chilies lengthwise to infuse the curry with heat without making it overwhelmingly spicy.
5
Let the curry rest covered for 5 minutes after cooking so the gravy thickens and flavors meld.
6
If your curry is too thin, mash one or two cooked potato wedges against the side of the pan and stir.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the initial fish fry and instead add the marinated raw fish directly to the simmering gravy. This reduces oil while still yielding tender, flavorful fish.

vegetarian