Bengali Fish Curry
Silky, aromatic fish curry simmered in a fragrant mustard and curry leaf broth. Tender fish flakes melt into a rich, tangy sauce with a gentle heat that lingers on the palate.
30 min 2 servingsEasy
Ingredients
2 servingsContains: fish
Flavor profile
Spice
Richness
Method
- 1Wash the fish fillets and pat dry. Cut into 2-3 cm pieces. Marinate with 1 tsp mustard oil, 1/2 tsp turmeric, and 1/2 tsp salt for 10 minutes.
- 2Heat 2 tbsp mustard oil in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and 4 curry leaves. Sizzle until fragrant.
- 3Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
- 4Stir in 1 tsp grated ginger, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp red chili powder. Cook for 1 minute until aromatic.
- 5Add 1/2 cup water and bring to a gentle simmer. Stir in 1 tbsp tamarind paste and 1/2 tsp salt. Mix well.
- 6Gently add the marinated fish pieces. Cook uncovered for 8–10 minutes, turning once, until fish is just cooked through and flakes easily.
- 7Turn off heat. Stir in 1 tbsp fresh coriander leaves. Adjust salt and tamarind to taste.
- 8Serve hot with steamed rice or plain roti.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Bengali Fish Curry is gluten free.
Bengali Fish Curry contains fish. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
