Organic Fish Curry Bengali Style

Organic Fish Curry Bengali Style

Authored By Molly Wakeman

The Bengali style of currying fish is a true delicacy. Unlike red meat curries which are often cooked in sharp and hot spices, fish curries are rich in flavour and moderate in heat. In this recipe, delicate spices enhance the natural flavours of the fish, so the Organic Fish Curry in Bengali style is a welcome introduction to Indian cuisine.

Prep: 20 mins (+ 3 hours soaking time)

Cook: 20 mins

Serves: 4


1 tsp Black Onion Seeds

1 tsp Black Mustard Seeds

2 tsp Yellow Mustard Seeds

1/2 tsp Coriander Powder

1/2 tsp Black Pepper Powder

1 tsp Ground Turmeric

800g Fish Fillets

4 tsp Mustard Oil or Vegetable Oil

10 slice Green Chillies

1 cup Thinly Sliced Red Onion

Salt, To Taste

1 tsp Ginger Garlic Paste



  1. In a bowl, soak the black and yellow mustard seeds for 3 hours.
  2. Once the mustard seeds are soaked, put them in a food processor with the green chillies and make a grainy paste.
  3. Clean and pat dry the fish fillets.
  4. Marinate the fish in a mixture of oil, turmeric, coriander powder, pepper powder, and ginger garlic paste. Ensure that the paste coats the fish well.
  5. Refrigerate the marinated fish for 10 minutes.
  6. In a heavy-based frying pan, heat 2 tablespoons of oil and fry the marinated fish for 3 minutes.
  7. At this point, the fish will be almost cooked. Remove it from the pan and set aside.
  8. In the same pan, use the remaining oil and temper the black onion seeds.
  9. Add the chopped red onion and allow it to cook until soft.
  10. Add mustard paste, green chillies and salt and fry well for 5 minutes.
  11. When the paste appears to be well fried, add water, (the exact amount will depend on the desired thickness of your gravy), and mix well.
  12. When the gravy comes to the boil, reduce the heat and add the fish pieces. On low heat, simmer for 2 minutes as it is important not to overcook the fish.
  13. Check the seasoning and garnish with chopped coriander before turning off the heat.
  14. Let the dish stand for 5-6 minutes so that the flavours assemble.
  15. Serve with steamed rice and enojy!


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