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Bengali Fish Curry

A flavorful and aromatic Bengali Fish Curry, perfect for weeknight dinners, filled with fragrant spices and a delightful twist on traditional cooking.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Bengali, Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the curry
  • 1 pound Fish Fillets (preferably a firm white fish like cod or tilapia) Use fresh fish for best flavor.
  • 2 tablespoons Mustard Oil Authentic flavor, but can substitute with vegetable oil.
  • 1 large Onion (finely sliced)
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Ginger Paste
  • 2 pieces Green Chilies (slit lengthwise) Adjust for spice level.
  • 2 medium Tomatoes (chopped)
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • to taste Salt
  • a handful chopped Cilantro (for garnish)

Method
 

Preparation
  1. Start by marinating your fish fillets with a pinch of salt and turmeric. Let them sit for about 15 minutes.
Cooking
  1. Heat the mustard oil in a pan until it starts to shimmer. Add the sliced onions and sauté until golden brown.
  2. Stir in the garlic and ginger paste, followed by the slit green chilies and chopped tomatoes. Cook until the tomatoes break down.
  3. Add turmeric, coriander, and cumin powders. Mix everything together and simmer for about 5 minutes.
  4. Carefully place your marinated fish fillets in the curry sauce, cover, and cook for about 10 minutes until the fish flakes easily.
  5. Garnish with fresh cilantro before serving.

Notes

Don’t skimp on mustard oil for authentic flavor. Adjust spice levels according to your preference. If the sauce looks lumpy, it’s perfectly fine.