Bengali Fish curry

Here I have for you another yummy fish curry…I keep updating more and more fish curry recipes because fish is good for health. I want my readers to be healthy, happy always… This is a bengali fish curry from Tanvi of Sinfully Spicy. Thank you Tanvi for such a yummy fish curry, my husband and I loved it.

Here is the first dekho of the fish curry



Fish – ½ Kilo (I used black Bittar)

Turmeric powder – ½ tsp

Mustard oil – 1 tblsp (recommended is mustard oil, but you can use any other oil as well)

Onion – 1 (chopped)

Ginger – 2”peices (chopped)

Garlic – 3-4 (Chopped)

Tomatoes- 2 (chopped)

Chilly powder – 1 ½ tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Dry Mango powder (amchur)- ½ tsp

Kasoori Methi _ 1 tsp (crushed)

Water- as required

Salt – to taste

Coriander leaves – for garnish



Briefly marinate the fish peices with turmeric powder and keep aside for a couple of hpours in the fridge.

In a kadai, add the mustard oil and till it smokes. Reduce heat to medium.Add the onion and sauté till brown. Toss in the garlic and fry for a minute. Add tomatoes, ginger, chilly powder, coriander powder, and turmeric powder. Cook until oil sepearates, (Tanvi’s advice: Cook thoroughly to reduce water. This slow cooking is very important to develop flavors and colour of the paste, please do not rush. Allow the masala to reduce till it acquires beautiful reddish to brown colour.)

Add the fish, with kasoori methi and amchur. Also add salt to taste. Stir around gently so that the fish steaks are coated in the masala. Cover the pan and let the fish cook on low for 5 -8 minutes. (This cooking time will depend on the variety, cut and thickness of steaks. Adjust accordingly.) When the fish is almost done, add the water and let simmer for another couple of minutes.

When the fish curry is ready, keep it aside for half an hour to let the flavours develop. Garnish with chopped coriander leaves and serve.