This Bengali fish curry combines mrigal fish and Chinese eggplant in a light, turmeric-based broth that requires minimal ingredients and delivers authentic flavor. The simplicity lies in building warmth through layered turmeric rather than heavy spices.
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Clean the fish (take the scales off) and cut to size according to your preference. Add the fish in a bowl with a teaspoon of turmeric powder and a teaspoon of salt and soak with tap cold water for 5-10 minutes
Wash and rinse the fish then marinate the fish with 1/2 teaspoon of turmeric powder, 1/2 teaspoon of chili powder and 1/2 teaspoon of salt. Leave aside
Marinate the eggplant pieces with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt. Mix well and leave aside
Heat up 2 tablespoons of oil in a frying pan and fry the eggplant pieces. Fry them on one side for 2-3 minutes and turn them over to cook on the other side. You want to get a golden brown color on the eggplant
Add 1 tablespoon of oil to the frying pan and heat the oil up. Add in the pieces of fish and fry for 2-3 minutes on each side until light golden brown
Heat 3-4 tablespoons of oil in a saucepan add in one medium sized onion finely sliced. Sauté the onions on medium flame until golden brown with 1 teaspoon of garlic paste and salt
Once the onions start to change color add 2-3 tablespoons of hot water and turn the flame to medium and cover the pot. This will help to soften the onions, cook for 4-5 minutes
Using a potato masher, mash the onions up until smooth so there are no whole pieces
One by one add in 1 level teaspoon of turmeric, 2 level teaspoons of chili, 2 level teaspoons of coriander and 1/2 teaspoon of cumin powder, stir
Cook spices on medium flame for 1-2 minutes, add 1/4 cup of hot water and let the oil come to surface
Lower the flame and add in the fish and eggplant pieces. Very gently without using a spoon hold the saucepan by the handle and swirl the pot around so the masala mixes in with the fish and eggplant
Cook this for another 3-4 minutes on medium high then add in 1 and a half cups of hot water and let the curry come to a slight boil and simmer on medium low for 10-12 minutes
Add in the green chilies and fresh cilantro just before taking the curry off the heat. You will know when the curry is done as the oil will start to come to the surface
Serve hot with freshly cooked hot rice
Refrigerate in an airtight container up to 2 days. Reheat gently over low heat with a splash of water to prevent drying.
Yes. Use firm, medium-textured fish like rohu, catfish, or tilapia. Avoid delicate white fish that falls apart easily.
Each addition builds depth—early turmeric seasons the broth, middle additions flavor the fish and eggplant, and final additions enrich the cooking liquid.
Fish is done when it flakes easily at the thickest point and is opaque throughout, usually 8–12 minutes depending on piece size.
Cook the curry fully and refrigerate up to 2 days. Reheat gently over low heat to avoid breaking the fish apart.
Regular globe eggplant works; cut into smaller pieces so they cook in the same time as the fish (8–12 minutes).
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