Bengali Fish Curry is a traditional Bengali dish of tender rohu fish marinated in turmeric, shallow-fried, then simmered in a fragrant mustard-based gravy with onions, ginger, garlic, and green chillies. The standout trait is the use of mustard oil and mustard paste, which gives it a distinctive, peppery depth.
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Marinate fish fillets with lemon juice, half a teaspoon of turmeric powder and salt. Set aside for thirty minutes.
Heat two tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned. Drain on absorbent paper and set aside.
Heat remaining oil in the same pan, add mustard seeds, onion seeds, whole red chillies and bay leaf, cook for a few minutes till seeds crackle.
Add ginger paste and garlic paste and cook again for a moment.
Add chopped onions and cook until slightly brown in colour.
Add mustard paste, red chilli powder, coriander powder and remaining turmeric powder. Stir and cook masala until oil starts separating.
Add two cups of water and salt, bring to a boil and then add shallow fried fish.
Add slit green chillies and cook on a low heat until fish is cooked and oil starts floating on top.
Remove and garnish with chopped coriander leaves and serve hot with steamed rice.
Store leftover curry in an airtight container in the fridge for up to 2 days. Reheat gently on low heat; add a splash of water if the gravy has reduced too much.
Yes. Catla, hilsa, or any firm white fish works well. Adjust cooking time based on thickness—delicate fish may need less time in the gravy.
The fish is done when it flakes easily with a fork and oil starts floating on top of the gravy. Do not overcook, as rohu can become mushy.
Mustard oil is central to the Bengali flavor profile. If unavailable, use vegetable oil with an extra teaspoon of mustard paste, though the authentic taste will differ slightly.
Yes. Prepare the gravy up to step 6, then store covered in the fridge for up to 1 day. Fry the fish fresh, add it to the reheated gravy, and simmer until oil floats.
Steamed white rice or basmati rice is traditional. The mild rice balances the bold mustard and spice of the curry.
