How to make Classic Bengali Fish Curry for dinner at home

In Bengali homes, fish curry is not just a dish, but an emotion, which is lived every day. It's the aroma of mustard oil, and marinate that accentuate the flavours and make you crave more. Here's the classic Bengali Fish Curry that one can try at home.

8 rohu fish, 2 tbsp mustard paste, 1 tsp turmeric powder, salt to taste, 4 tbsp mustard oil, 1 tsp mustard seeds, 1 tsp kalonji, 4 whole dried red chillies, 1 bay leaf, 2 tsp ginger paste, 2 tsp garlic paste, 3 onion, 1 tsp mustard paste, 1 tsp red chilli powder, 2 tsp coriander powder, 4 green chillies, 2 tbsp fresh coriander leaves

First of all, clean and wash fish fillets nicely.

Marinate fish fillets with lemon juice, turmeric powder and salt. Set aside for 20-30 minutes.

Heat 2 tbsp mustard oil in a pan and shallow fry fish pieces on both sides until lightly browned. Set them aside.

Heat remaining oil in the same pan, add mustard seeds, onion seeds, whole red chillies and bay leaf, and let the seeds crackle.

Add ginger paste, garlic paste and cook again for a moment. Add chopped onions and cook until slightly brown in colour.

Next, add mustard paste, red chilli powder, coriander powder and turmeric powder. Stir and cook masala until oil starts separating.

Add two cups of water and salt, bring to a boil and then add shallow fried fish.

Simmer for 5-7 minutes and add green chillies. Garnish with coriander leaves and serve hot with steamed rice.