Bengal-Style Fish Curry Bengal-Style Fish Curry

Bengal-Style Fish Curry 580 Image by: Bengal-Style Fish Curry 580 Author: Canadian Living

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.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: May 2012


Spice Paste:


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 facts Per each of 5 servings: about

  • Sodium 661 mg
  • Protein 29 g
  • Calories 220.0
  • Total fat 9 g
  • Potassium 570 mg
  • Cholesterol 69 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g


  • Iron 14.0
  • Folate 18.0
  • Calcium 6.0
  • Vitamin A 6.0
  • Vitamin C 8.0
Share X

Bengal-Style Fish Curry