Bengali Fish Curry Recipe

This is macher jhol or Bengali fish curry which is a classic Bengali fish stew. It is also known as Bangladeshi fish curry. This recipe uses mustard (both oil and spice) for a unique flavour.

It is a delightfully tasty, runny fish curry that goes really well with boiled rice.

Have shared both the stove top and Air fryer recipes.

You may also like: Goan Prawn Curry, Pomfret Fry, Kerala style Fish Fry

Jump to:

• What is Rohu fish curry?
• How to use Mustard seeds in Fish curry?
• Variations and Substitutions
• Serving Suggestions
• Instructions
• Expert Tips
• Bengali Fish Curry Recipe

What is Rohu fish curry?

Golden brown pieces of succulent rohu (Indian carp) served in golden brown, silken pungent gravy is a truly delightful fish curry that all of us relish at home.

I took to fish very late in life. This mustard style curry that I've had at my Bengali friends' houses, I've loved.

This has a delicious pungent taste from the use of mustard oil and mustard seeds. You will love it.

Many failed experiments, and I've finally come up with a recipe that tastes pretty good. Also you can use Catla or any firm white fish in this recipe.

You can use fish steaks too in the recipe.

Thanks to a Bengali friend who gave me inputs to which I added my own tweaks.

How to use Mustard seeds in Fish curry?

If there is any cuisine that truly celebrates mustard, it is Bengali cuisine. From using kachi ghani or cold pressed mustard oil to using mustard seeds in tempering or as paste, mustard is celebrated in all forms.

But, if you have not grown up eating mustard, you may find it a bit too pungent for your liking.

When using mustard oil, heat it till it is smoking hot. Then cool down a bit and use. This reduces its pungency and leaves it very flavorful.

If using mustard seeds for a paste, less is more. Also boiling mustard seeds for a couple of minutes in hot water. Then making its paste and sieving the paste helps reduce the excessive pungency while keeping the flavor.

Variations and Substitutions

1. This curry is dairy free. You can use other fresh water fish like Catla or any firm white fish that you like.

2. Use mustard seed paste in the curry with a light hand unless you relish the flavor of pungency that it brings.

Serving Suggestions

This Bengali fish curry is always served with boiled rice as its curry is soupy. Also add a side salad to taste.

Instructions

First, clean the fish and marinate it with 1 tsp. turmeric powder and salt and keep aside for 15 minutes.

In the skillet

Heat 2 tbsp. of mustard oil in a skillet and cook the fish fillets till they are golden brown on both sides for about 2 minutes each sides.

They don't need to be fully cooked just seared well. Keep aside.

In the Air fryer

Preheat Air fryer at 200 C or 390 F for 3 minutes.

Brush the air fryer basket with mustard oil.

Also brush the fish fillets with oil on both sides.

Lay them down in the air fryer basket in a single layer.

Air fry for 4 minutes at 200C or 390F till they are ⅔ cooked. Take out and keep aside.

You can flip them midway during cooking.

To make the Rohu fish curry

To make the gravy, take the remaining mustard oil (1 tsp.) in the same pan.

Heat it and add mustard seeds and kalonji or nigella seeds.

Allow them to sputter for 30 seconds.

Add in the onions, sliced green chillies and ginger-garlic paste and cook till the onions are golden brown and ginger garlic paste is assimilated.

This takes about 5-8 minutes on low heat.

Add tomato paste along with spices -- cayenne, ground coriander, turmeric powder, garam masala (if using) and salt.

Cook for about 5 minutes on low flame to assimilate everything.

Add in a cup of water and the fried fish pieces.

Cover and cook for about 3-4 minutes. Taste and adjust seasoning.

Garnish with lemon juice, coriander leaves,split green chillies and serve hot with boiled rice.

You can also add a sprinkling of kachi ghani mustard oil on top for a more mustardy flavor.

The gravy is slightly runny and goes well with rice.

You will love this delicious curry.

Expert Tips

1. You can also add ½ tsp. of mustard paste to the curry. This can be prepared by adding 2 tbsp. of water to 1 tsp. mustard seeds and blending it. To make it, boil mustard seeds for a couple of minutes in hot water. Then make its paste and sieve the paste before using. This helps make it less bitter.

2. Buy fresh fish. Check the eyes. They should look clear and transparent. You can use Catla (Bengal carp) or any other firm fish with white flesh like cod, halibut or similar.

3. The use of nigella seeds and mustard seeds in the tempering gives it a lovely taste. Also this curry is traditionally a bit runny so add water accordingly.

4. While serving, top up with sliced green chillies and a drizzle of mustard oil for a true Bengali mustard fish curry taste.

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