Fish Curry in Bengali Style

I very rarely cook Bengali Cuisines, not because I don’t like it ( I actually miss it 🙁 ) .. but because I suck at it .. most of the time!  When I was a kid and had every opportunity to learn Bengali cuisines from Mom, I was hanging out with my friends and shopping !! :D. I didn’t even know how to boil an egg .. can you believe this !! Somehow my Mom was never worried about all these things, she used to always tell my Dad that when the right time comes I will learn on my own. And then finally the time did come and I started cooking ( lot of disaster dishes happened in the process .. will share some other time 😉 ) …sounds like a big achievement huh !!

When we started designing the blog, create categories.. I realized that I don’t know too many Bengali cuisines .. shame ..tsk tsk tsk !! So, I took it as a challenge and a second opportunity to learn .. and soon will have a category for Bengali cuisines. Today’s recipe is a simple Bengali Fish curry which I made using ‘Catfish’ although I would have loved to cook it with ‘Rohu Fish’ or ‘Katla Fish’ (these are freshwater fishes used in a typical Bengali fish curries). I have adapted the recipe from Mallika’s Quick Indian Cooking for the T&T event, guest host  Cook Like  a Bong, original event Kitchen Chronicles.

I didn’t stay absolutely true to the original recipe and added a few more ingredients; I added 1 medium onion, and 1/2 cup mashed potato.

Fish Curry in Bengali Style

Fish Curry in Bengali Style


  • 1 fillet catfish sliced in 1 inch think slice
  • 1 medium finely chopped onion
  • 1/2 of a medium size potato
  • 1 tbs Paanch Phoron (a mixture of cumin seeds, fennel seeds, Fenugreek seeds, Kalonji seeds, and Black mustard seeds) (This is a very common spice combination used commonly in Bengali cuisines)
  • 1 bay leaf
  • 1 tbs coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp chilly powder
  • 1 green chillies slit in half
  • salt
  • oil (I used olive oil)


  • Rub the fish in some salt and turmeric powder and keep it aside for 5 to 10 minutes.
  • In the mean time boil the potato and mash them nicely with a pinch of salt.
  • Heat some oil in a pan and fry the fish on the both the sides, it should take a bout 3 to 4 minutes on each side.
  • Keep the fried fish aside and in the same pan add 1 tbs Paanch Phoron and 1 bay leaf .
  • As they start sizzling , add the chopped onion and fry till they soften.
  • Add the rest of the spices ( cumin powder, chilly powder) and saute for another 2 to 3 minutes.
  • Now in one cup water mix the 1/2 cup mashed potato and pour it in the pan.
  • Cook for a while, taste for salt and add the green chilly.
  • Now switch off the flame, drop the fish and let it rest for about 5 minutes before you serve them.

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tigerfish says:

I don’t think you suck at it. It looks delicious!

Kankana says:

Thanks 🙂 Still learning ..

vickie says:

Sounds and looks wonderful- oh I too need to expand my cooking skills. I think you’ll be a expert soon.

Dhritiman says:

Inspired from ur blog, i tried my hands in cooking. Cooked simple dishes and came out moderately good. Next in line is the fish curry…wish me all d best 😉

Yogesh Pradhan says:

I made a mistake once and repeating it for every 5 weekends now. We all just luv this reciepe. i addition to that have tried hands on couple of others too. It came out deliciously well. Thanks ..

It does look very delicious…Great recipe Kankana!