Fish Curry: A brief tale behind the flavoursome savory

Fish curry is the one and only most wanted savory in Bengali households. It’s a staple for Bengali lunch boxes. However, in other states of India like Orissa, Bihar & Kerala, people also like to have fish curry. We, Bengalis make fish curry mostly with Rohu & Katla fish. But in Kerala people often have many sea fishes cooked in a coconut rich spicy gravy.

There are many varieties of fish curry. Some have vegetables in it, some doesn’t. Some are very light with less spices, some are very rich. When the fried golden fish pieces which are crunchy outside and juicy white inside; cooked in a spicy onion-ginger-garlic gravy, makes the best fish curry of all time I believe. A bowl of such fish curry goes well with plain rice.

Today I’ll share this iconic Bengali fish curry recipe which is beginner friendly too. I have used minimal and basic ingredients to make this fish curry.

So, let’s reveal the secret behind this mouth-watering dish.

Full recipe video

Fish Curry

Cuisine: Indian subcontinental

Category: Main course/ Savory

Difficulty Level: Medium

Preparation time: 15 minutes

Cooking Time: 1 hour

Total time: 1 hours 15 minutes

Yields: For 2


~Rohu/Katla fish- 4 pieces

~Diced Potatoes-4

~Mustard oil- 5-6 Tbsp

~Onion-1 medium chopped

~Ginger-garlic paste- 2 Tbsp

~Tomato-1 chopped

~Salt- as per taste

~Turmeric powder- 2 tsp

~Cumin powder- 1 tsp

~Coriander powder-1 tsp

~Chili powder-1 tsp

~Sugar-1 tsp



~Cinnamon sticks- 1 inch

~Dry red chili- 1

~Water- as required


~Marinate the fish pieces with 1/2 tsp salt, 1/2 tsp turmeric powder and 1 tsp mustard oil. Coat each pieces well. Leave for 10 minutes.

~Meanwhile, prepare ginger-garlic paste, finely chop onion and tomato. Peel and Cut potato into dice.

~After 10 minutes, heat mustard oil in a pan. When the oil is hot reduce the flame to medium and add fish pieces. Fry each side for 2-3 minutes then flip. Repeat the process until the fish is well cooked from inside and golden outside. Take out the fishes from pan.

~Fry the diced potatoes in the same oil until golden. Take out when done.

~If there is too much oil remaining in the pan, reduce it a little bit. Also you can add little oil if required.

~When the oil is hot add 1 tsp sugar and caramalize it. This will bring a nice colour to the gravy. Then add whole garam masala and a dry red chili. fry for 30 seconds on medium-high flame.

~Add chopped onion and a pinch of salt. This will help the onion to cook fast. Fry until golden then add 2 Tbsp ginger-garlic paste. Mix well.

~Add 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp chili powder and salt as per your taste. Mix and cook for 2 minutes.

~Then add chopped tomatoes and fried potatoes. Add little water if needed. Mix well. Cover and cook for 10-15 minutes. Open lid and stir occasionally so that the spice mix doesn’t burn. Add little water if the mix is too dry.

~Repeat this process and cook until the potatoes are fully cooked and oil separates from the spice mix.

~Add 1 cup of warm water to make the gravy. Mix everything well and boil it for 2 minutes.

~Then add fried fish and cook for 5 minutes more so that the juice can incorporate into the fish.

~Turn of the flame and serve hot with plain rice.


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