Auntie Rita's Bengali Fish Curry

Name: Auntie Rita's Bengali Fish Curry
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 tsp Pragati Turmeric; 1 ½ tsp Surya Salt; 4 white fish fillets; 15g (½ oz) ginger root, peeled and roughly chopped; 4 large garlic cloves, peeled and roughly chopped; 1 large white onion, peeled and roughly chopped; 1 large tomato, roughly chopped; 40ml (1 ½ fl oz/3 tbsp) mustard oil or rapeseed oil; 2 dried bay leaves; 5cm (2in) Wild Cinnamon Quill; 1 tsp Jodhana Cumin; 2-3 Kandyan Cloves; 2 Baraka Cardamom pods; 2 tsp plain yogurt; 1 tsp Madhur Jaggery or sugar; 2 green chillies, cut in half lengthwise; 1 tsp Garam Masala; 2 tsp ghee

Auntie Rita's Bengali Fish Curry is a deeply aromatic, spiced fish dish built on mustard oil and wild cinnamon, with the distinctive warmth of cardamom and the bright finish of green chiles and ghee. It's a soul-food curry that serves best over rice.

🌍Bengali 🥗Pescatarian 🏷️Fish curry 🏷️Mustard oil 🏷️Wild cinnamon Cardamom

🏷️

🏷️Turmeric

Total

5 min

Servings

4

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From Diaspora Co.

Ingredients

1 tsp Pragati Turmeric
1 ½ tsp Surya Salt
4 white fish fillets
15g (½ oz) ginger root, peeled and roughly chopped
4 large garlic cloves, peeled and roughly chopped
1 large white onion, peeled and roughly chopped
1 large tomato, roughly chopped
40ml (1 ½ fl oz/3 tbsp) mustard oil or rapeseed oil
2 dried bay leaves
5cm (2in) Wild Cinnamon Quill
1 tsp Jodhana Cumin
2-3 Kandyan Cloves
2 Baraka Cardamom pods
2 tsp plain yogurt
1 tsp Madhur Jaggery or sugar
2 green chillies, cut in half lengthwise
1 tsp Garam Masala
2 tsp ghee

18 Ingredients

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Instructions

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Tips & Notes

Pro tips

Toast the bay leaves and wild cinnamon in oil for 30 seconds before adding the paste to deepen their flavor.
Don't overcrowd the pan when adding fish; give fillets space so they poach gently rather than steam.
Add fish in the last 15–20 minutes of cooking to prevent it from breaking apart; it continues to cook gently in the hot curry.
Finish with a knob of ghee after the fish is cooked for richness and an authentic Bengali touch.

Substitutions

Mustard oil → rapeseed oil (slightly less peppery, but authentic alternative listed in recipe)
Wild Cinnamon Quill → regular cinnamon stick (milder flavor, use same quantity)
Baraka cardamom → regular green cardamom pods, crushed (same amount; flavor slightly less floral)
White fish fillets → firm white fish such as halibut or basa (similar texture and taste)

Storage & make-ahead

Store leftover curry in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat to avoid breaking the fish.

Common Questions

Can I use a different fish for this curry?

Yes. White fish fillets work best (cod, halibut, or basa), but avoid oily fish like mackerel or salmon, which can overpower the delicate spice balance.

What is wild cinnamon and can I substitute it?

Wild cinnamon (cassia) has a deeper, more complex flavor than regular cinnamon. You can substitute regular cinnamon stick 1:1, though the flavor will be milder.

Can I make this without mustard oil?

Mustard oil is central to Bengali flavor. Rapeseed oil is listed as an alternative in the recipe and works well; vegetable oil is less ideal but usable.