Bengali Fish Curry

    30 minutes

    This is a Bengali curry originally intended to use up the less attractive parts of the fish, but it works even better with fresh fish fillets.

    7 people made this

    Serves: 4 

    • 2 large tomatoes, coarsely chopped
    • 2 teaspoons ground cumin
    • 1 tablespoon ground turmeric
    • 1/2 teaspoon salt
    • 2 cups (500ml) water
    • 1 tablespoon vegetable oil
    • 1kg thick whitefish fillets, cut into large chunks
    • 1/2 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1/4 teaspoon fennel seeds, lightly crushed
    • 1/4 teaspoon fenugreek seeds

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the tomatoes, ground cumin, turmeric, salt and water to a boil in a saucepan; reduce heat to medium and maintain a simmer.
    2. Heat the oil in a frypan over medium-high heat; cook the fish in the oiled frypan until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
    3. Heat a separate frypan over medium heat and toast the mustard seeds, cumin seeds, fennel seeds and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavours integrate, about 10 minutes more. Serve hot.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    Could not find black cumin seeds anywhere. I live next to one of the largest Indian merchant areas in New Jersey. No black cumin seeds to be found so I doubled up on the regular cumin seeds. Found the recipe to be a little bland so I added 1/2tsp of cayenne pepper and 1 tsp of curry powder. I used fresh thick cod filets and found them too delicate for the recipe. Next time I will use stripe bass or blackfish, All in all a pleasant flavor.  -  15 Dec 2009  (Review from Allrecipes USA and Canada)


    Also made this minus the black cumin. Came out wonderful.Flavorful without being 'hot'. If most Indian food is too spicy for you then this would be a good addition to your recipe box.Think I'll try it with salmon next time.  -  18 May 2013  (Review from Allrecipes USA and Canada)


    Needs less water and a bit more seasoning to avoid being bland.  -  28 Apr 2018  (Review from Allrecipes UK & Ireland)