This traditional fish curry recipe features a bold mustard seed paste, a signature of Eastern Indian cuisine. It’s tangy, spicy, and earthy with a rich aroma, perfect when paired with hot steamed rice.

Why Fish Curry Matters in Eastern Indian Cuisine

Fish curry is a cornerstone of Eastern Indian cuisine, especially in the states of West Bengal, Odisha, Assam, and parts of Bihar. This region is known for its fertile river plains, abundant freshwater fish, and deep culinary traditions centered around balance, subtlety, and bold mustard flavors. Fish is not just food here—it’s a cultural identity, a daily staple, and often a symbol of prosperity and celebration.

Key Features of Eastern Indian Fish Curries

One of the most defining characteristics of Eastern Indian fish curries—especially Bengali and Odia styles—is the use of:

Mustard seeds (often ground into a paste)
Mustard oil (used for cooking and finishing the dish)
This gives the curry a pungent, earthy flavor that’s both bold and traditional.

2. Freshwater Fish

Common fish used in Eastern India include:

Rohu (Rui)
Catla (Bhakur)
Hilsa (Ilish) – especially prized in Bengal
Tangra, Parshe, Pabda, and other small river fish

3. Minimal but Punchy Spices

The spice profile is typically simpler than in other parts of India, focusing more on freshness and clarity:

Turmeric
Green chilies
Nigella seeds (kalonji)
Panch phoron (a five-spice mix: mustard, fennel, cumin, fenugreek, and nigella)

Ingredients For Fish Curry Recipe

For the mustard paste:

2 tbsp black mustard seeds
1-2 green chilies
5-6 cloves garlic
1 small piece of ginger
Water, as needed

For the fish:

500 g fish (rohu, catla, or any freshwater fish), cut into steaks or pieces
1 tsp turmeric powder
Salt to taste
Oil for frying

For The Curry

3 tbsp mustard oil
1-2 green chilies, slit
1 large onion, finely chopped
2 green chilies, slit
1 medium tomato, chopped
2 spings of curry leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp garam masala
Salt to taste
1 cup hot water
Fresh coriander leaves for garnish (optional)

Step By Step Fish Curry Recipe

1. Make Mustard Paste:

Grind mustard seeds, ginger, garlic and green chilies into a smooth paste using a little water.

2. Marinate the Fish:

Rub fish pieces with turmeric and salt. Let it sit for 10 minutes.

3. Fry the Fish:

Heat oil in a pan and deep fry the fish pieces until light golden on both sides. Remove and set aside.

4. Prepare the Curry Base:

Heat oil in a pan. If useing mustard oil let it heat until smokey. For authentic taste use mustard oil.
Add onions, curry leaves and green chilies. Saute until golden brown.

5. Add Mustard Paste:

Lower the heat and add the mustard paste. Cook for 2–3 minutes, stirring gently.

6. Add Spices:

Add turmeric powder, coriander powder garam masala and salt (add less salt, as the fish is already salted). Stir it for 1-2 minutes.

Add a little water and again stir it for 1-2 minutes.
Add chopped tomatoes and cook until soft and oil separates.

7. Add the Fish:

Add in the fried fish pieces. Gently mix the masala with fish.

Pour in about 1 cup hot water and let it come to a gentle boil.

Simmer uncovered on low heat for 6–8 minutes or until the fish absorbs the flavors. Do not stir too much.

8. Finishing Touch:

Put off the fire and garnish with fresh coriander if desired.
Serve hot with plain rice.

Pro Tips For Perfect Fish Curry Recipe

Mustard Paste Tip: To reduce bitterness, soak mustard seeds in warm water for 15–20 minutes before grinding.
Type of Fish: Rohu, catla, or any firm, freshwater fish works best. Avoid delicate or flaky varieties.
Curry Leaves: While not traditional in all Eastern Indian versions, they add a lovely aroma—feel free to skip if unavailable.
Adjust Spice: Vary the number of green chilies based on your heat preference.
Oil Choice: Mustard oil gives authentic flavor, but you can substitute with any neutral oil if needed.

Less Salt Reminder: Since the fish is salted before frying, be cautious when adding salt to the curry base.
Resting Time: Let the curry sit for 10–15 minutes after cooking for deeper flavor

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Recipe Card

Fish Curry Recipe - Eastern Indian Cuisine

This traditional Eastern Indian fish curry features freshwater fish like rohu or catla cooked in a bold and aromatic mustard paste. A staple in Bengali and Odia households, the dish highlights pungent mustard seeds, green chilies, and garlic blended into a rich masala base. Lightly fried fish is gently simmered in the curry, allowing it to absorb the flavors without overpowering its natural taste.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Eastern Indian

Ingredients Method Notes

Ingredients

For the Mustard Paste:

2 tbsp black mustard seeds
1 –2 green chilies
5 –6 cloves garlic
1 small piece of ginger
Water as needed

For the Fish:

500 g fish rohu, catla, or freshwater, cut into steaks/pieces
1 tsp turmeric powder
Salt to taste
Oil for frying

For the Curry:

3 tbsp mustard oil
1 –2 green chilies slit
1 large onion finely chopped
1 medium tomato chopped
2 sprigs curry leaves
½ tsp turmeric powder
½ tsp coriander powder
1 tsp garam masala
Salt to taste (add less as the fish is already salted)
1 cup hot water
Fresh coriander leaves for garnish (optional)

Method

Make Mustard Paste: Grind mustard seeds, green chilies, garlic, and ginger into a smooth paste using a little water.
Marinate the Fish: Rub the fish pieces with turmeric and salt. Let it sit for 10 minutes.
Fry the Fish: Heat oil and fry the fish pieces until light golden. Remove and set aside.
Prepare the Curry Base: In mustard oil, saute onions, curry leaves, and green chilies until golden.
Add Mustard Paste: Lower the heat and stir in the mustard paste. Cook for 2–3 minutes.
Add Spices and Tomatoes: Add turmeric, coriander, garam masala, and a little salt. Stir for 1–2 minutes.
Add a splash of water, then chopped tomatoes. Cook until oil separates.
Add the Fish: Gently mix in fried fish. Add 1 cup hot water and bring to a gentle boil.
Simmer uncovered for 6–8 minutes. Avoid over-stirring.
Finish and Serve: Garnish with fresh coriander (optional).
Serve hot with plain rice.

Notes

Soak mustard seeds in warm water for 15–20 minutes before grinding to reduce bitterness.
Use firm freshwater fish like rohu or catla for best results.
Curry leaves add aroma but can be skipped if unavailable.
Adjust green chilies to suit your spice tolerance.
Use mustard oil for authentic Eastern Indian flavor.
Add less salt to the curry since the fish is already salted.
Let the curry rest for 10–15 minutes after cooking to enhance the flavors.