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Fish curry

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
 

  1. Make Mustard Paste: Grind mustard seeds, green chilies, garlic, and ginger into a smooth paste using a little water.
  2. Marinate the Fish: Rub the fish pieces with turmeric and salt. Let it sit for 10 minutes.
  3. Fry the Fish: Heat oil and fry the fish pieces until light golden. Remove and set aside.
  4. Prepare the Curry Base: In mustard oil, saute onions, curry leaves, and green chilies until golden.
  5. Add Mustard Paste: Lower the heat and stir in the mustard paste. Cook for 2–3 minutes.
  6. Add Spices and Tomatoes: Add turmeric, coriander, garam masala, and a little salt. Stir for 1–2 minutes.
  7. Add a splash of water, then chopped tomatoes. Cook until oil separates.
  8. Add the Fish: Gently mix in fried fish. Add 1 cup hot water and bring to a gentle boil.
  9. Simmer uncovered for 6–8 minutes. Avoid over-stirring.
  10. Finish and Serve: Garnish with fresh coriander (optional).
  11. 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.