03 Mar 2024


500g fish (like Rohu or Hilsa), cleaned and cut into pieces
1 tablespoon turmeric powder
1 teaspoon salt
2 tablespoons mustard oil
1 teaspoon panch phoron (Bengali five-spice mix)
1 large onion, finely sliced
2 cloves garlic, minced
1 inch ginger, grated
2 green chilies, slit
1 tomato, chopped
2 green chillies, slit
1 teaspoon turmeric powder
1 cup water
1 teaspoon red chilli powder (adjust to taste)


  • Marinate the fish pieces with 1 tablespoon of turmeric powder and salt. Set aside for 15 minutes.
  • Heat mustard oil in a stainless steel pan over medium heat until smoking. Gently place the fish pieces and fry until golden brown on both sides. Remove and set aside.
  • In the same oil, add panch phoron and let it sizzle for a few seconds.
  • Add sliced onions and cook until they turn translucent.
  • Stir in garlic, ginger, and green chillies, sautéing until aromatic.
  • Add chopped tomatoes, red chilli powder, and the remaining turmeric powder. Cook until the tomatoes soften and oil starts to separate.
  • Pour in water and bring the mixture to a boil. Adjust salt to taste.
  • Carefully slide in the fried fish pieces, cover, and simmer on low heat for about 10 minutes, or until the curry thickens slightly.
  • Garnish with fresh cilantro and serve hot with steamed rice.

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