Bengali Fish Curry Recipe

Name: Bengali Fish Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb white fish cutlets or possibly fillets; 2 tsp salt; 1 tsp turmeric Mustard oil for pan-frying; 1 lrg potato cut in wedges; 1 sm eggplant sliced; 4 c. water; 4 x green chilies deseeded, and slit lengthwise; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp black mustard seeds; 1/4 tsp fenugreek seeds; 1/4 tsp nigella seeds (kalonji)

Servings: persons

1 1/2 lb white fish cutlets or possibly fillets
2 tsp salt
1 tsp turmeric Mustard oil for pan-frying
1 lrg potato cut in wedges
1 sm eggplant sliced
4 c. water
4 x green chilies deseeded, and slit lengthwise
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp black mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds (kalonji)

1
Wipe the fish dry, sprinkle both sides with salt and turmeric, and set aside to marinate for 5 min.
2
Heat oil in a pan and saute/fry the fish till golden on both sides and cooked through.
3
Set fish aside.
4
Using the same oil, saute/fry the masala spices till they start to crackle.
5
Add in the potato and eggplant and saute/fry till well coated with the spices.
6
Put in the water and simmer till the vegetables are tender.
7
Add in fish and chilies and heat through.
8
Serve with plain rice.
9
This recipe yields 4 servings.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lb white fish cutlets or possibly fillets, 2 tsp salt, 1 tsp turmeric Mustard oil for pan-frying, 1 lrg potato cut in wedges, and more.

Yes, Bengali Fish Curry Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!