Tested till perfect Bengal-Style Fish Curry
Bengal-Style Fish Curry
Photography by Joe Kim

Bengal-Style Fish Curry

This curry is based on the techniques and flavours of Bengali cuisine, which is noted for its many fish dishes. A firm-fleshed freshwater or saltwater fish is needed here: Tilapia or ocean perch fillets will do quite well. Serve with rice.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2012

Recipe4 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 1 hour 15 minutes
  • Portion size 4 or 5


  • 1-1/2 lb 1-1/2lbfish filletfish fillets
  • 1 tbsp 1tbsplime juice
  • 1 tsp 1tspturmeric
  • 1/2 tsp 1/2tspsalt
  • 1/4 cup 1/4cupvegetable oil
  • 6 6small dried red hot peppersred hot peppers
  • 1 tsp 1tspblack mustard seeds or yellow mustard seeds
  • 3 3clovecloves
  • 1 1bay leafbay leaves
  • 2 2cloves garlic, pressed or pounded to paste
  • 2 tsp 2tspfinely grated fresh ginger
  • 1 1oniononions, finely chopped
  • 3 tbsp 3tbspplain yogurt
  • 3 3green hot peppergreen hot peppers, halved lengthwise and seeded
  • cilantro sprigscilantro sprigs

Spice Paste:

  • 2 tbsp 2tbspwater
  • 1 tbsp 1tbspground coriander
  • 2 tsp 2tspdry mustard
  • 1-1/2 tsp 1-1/2tspchili powder
  • 1 tsp 1tsppepper
  • 1 tsp 1tspground cumin
  • 3/4 tsp 3/4tspsalt
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Cut fish into large chunks; sprinkle with lime juice, turmeric and salt. Cover and refrigerate for 30 minutes.

Spice Paste: Stir together water, coriander, dry mustard, chili powder, pepper, cumin and salt; set aside.

In skillet, heat oil over medium-high heat; fry fish, turning once, until golden brown. Remove fish and set aside.

Discard all but 2 tbsp oil from pan; reduce heat to medium. Fry dried hot peppers until fragrant and slightly darkened, about 30 seconds. Add mustard seeds, cloves and bay leaf; fry until seeds begin to pop, about 1 minute. Stir in garlic and ginger; fry, stirring, until fragrant, about 1 minute.

Add onion; fry, stirring, until golden, about 5 minutes. Stir in spice paste; fry, stirring, for 4 minutes. Stir in 1/2 cup water and yogurt. Add green hot peppers; cover and simmer for
5 minutes.

Return fish to pan; cook, spooning sauce over top, until fish flakes easily when tested, 3 to 5 minutes. Discard bay leaf. Transfer to serving dish; garnish with cilantro.

Nutritional Information Per each of 5 servings: about

cal 220 pro 29g total fat 9g sat. fat 1g
carb 7g fibre 2g chol 69mg sodium 661mg
potassium 570mg

% RDI:

calcium 6 iron 14 vit A 6 vit C 8
folate 18
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