Bengali Fish Curry

Bengali Fish Curry
Cooking Time :30 mins
Servings :3-4
Level :Medium
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  • Mustard oil for frying
  • 2 tblsp lemon juice2 tbsps.
  • Salt to taste 
  • 8 Fish fillets8 
  • 1 Tblsp red chilli powder
  • 4 Red chillies whole
  • Salt to taste 
  • 1 Tsp mustard paste
  • 1 tsp turmeric powder
  • 4 green chillies slit
  • 2 tblsp coriander powder
  • 1 tblsp garlic paste
  • 1 tsp mustard seeds
  • 1 bay leaf
  • 2 cup onions chopped
  • 1 tblsp ginger paste
  • 1 tsp turmeric powder
  • 1 tsp onion seeds (kalonji)


  • Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
  • Keep aside for 30 minutes.
  • Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
  • Take off and keep aside.
  • Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
  • Mix in cut onion and stir fry until slightly brown in colour.
  • Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
  • Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
  • Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
  • Take off and decorate with cut green coriander leaves.

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