Bengali Fish curry (Authentic)

Kapoor Sanjeev, June 3, 2014

West Bengal is the land of bhaat(Rice) and maach(Fish) (Bengali Fish curry ). These two dishes are a staple in almost every Bengali household. Bengal is blessed with a number of rivers and thus fish become part of the daily diet of every Bengalis.

Although  rohu, koi,and  pabda are the common varieties, there are around 40 different varieties of fresh water fishes that are used. Hilsa is the most sought after fresh water fish and is known as Queen of the fish in Bengal. Hilsa is bought during festivals and special occasions.

This recipe of Bengali Fish curry here is to prepare any fresh water fish fillets.

Bengali fish curry

Bengali fish curry

Bengal Fish curry (Authentic)
Recipe type: Side dish
Cuisine: Indian
Serves: 8 pieces
Prep time:
Cook time:
Total time:
An authentic Bengali Fish curry.
  • Lemon juice 2 tbsps.
  • Mustard oil for frying
  • Salt as per requirement
  • 8 fish fillets
  • 1 tablespoon red chilli powder
  • 4 red chilly whole
  • 1 teaspoon mustard paste
  • 1 teaspoon turmeric powder
  • 4 green chillies slit
  • 2 tablespoon coriander powder
  • 1 tablespoon garlic paste
  • 1 teaspoon mustard seeds
  • 1 medium sized bay leaf
  • 2 cup onions chopped
  • 1 tablespoon ginger paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon black cumin seeds (kalonji)
  1. Clean the fish fillet and drain it to remove excess water. Marinate it for 30 minutes with lemon juice salt and turmeric.
  2. Take the frying pan, add 1 tablespoon of oil and fry the fish slightly till it is light brown on both the sides
  3. In a pan, heat the oil, splutter the mustard seeds add whole dry Red Chillies, Kalonji and bay leaf and and fry it till it is brown.
  4. Add Ginger and garlic paste into it and saute it till the raw smell is gone.
  5. Add onion into it and saute it for a while till it is light brown.
  6. Add red chilli powder, mustard paste, turmeric powder and coriander powder in to it and fry the masala till the oil separates out. Make sure the masala is not black.
  7. Add the fried fish, enough of water(2 cups) and adjust the salt.Boil the mix, so that fish is cooked properly and have enough gravy left( adjust the quantity of water accordingly)
  8. Fish curry is ready and garnish it with slit green chilly and coriander leaves.
Taste of the fish increases on time once the curry is made. So keep the fish curry for at least 1 hour before consumption.

Fish curry is best wiht steamed white rice.
Nutrition Information
Serving size: 4 pieces Calories: 233 Carbohydrates: 17g Protein: 34g


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