Bengali Fish Curry



1 1/2 Pounds white fish — haddock, cod, tilapia…

1 Can coconut milk

1/2 Sweet red pepper

1 Medium sweet onion (regular onion is fine, too)

2 Hot red chili peppers (optional)

1 Inch fresh ginger (or 1 teaspoon ginger powder)

3 Cloves garlic

10 Green cardamon seeds

1 Tablespoon turmeric

1 Tablespoon yellow mustard seed

2 Tablespoons canola oil

1 Teaspoon salt

1 Tablespoon sugar (optional, if you like a curry on the sweet side)

3 Cups cooked rice


Prepare rice according to recipe on bag or box. While rice cooks, make the curry.

Core and seed 1/2 sweet red pepper then slice it into thin strips and cut those into 1/4 inch – 1/2 inch long pieces. Slice onion into thin strips. Place into a bowl.

Shave skin off fresh ginger and mince. Crush garlic cloves. Mince hot red chili peppers.

Rinse and dry fish. If frozen, make sure it is fully defrosted. Lightly salt fish and sprinkle a light coating of turmeric on both sides.

Preheat skillet over medium heat. Add 1 tablespoon canola oil. Put fish in and lightly brown, cooking about three minutes on each side. Remove fish to plate.

Add 1 tablespoon of canola oil to skillet. Stir in onion and red pepper slices and saute until onions appear translucent (about 10 minutes). Add garlic and ginger and saute for 1 minute. Stir in hot red chili pepper, cardamon seeds and mustard seeds.

When mustard seeds start to pop — about two minutes — turn the heat down to 1/4 and stir in coconut milk and add fish. Cover the fish with the curry sauce.

Bring back to a simmer (about 5 minutes) then simmer for 5 minutes.

If you like your curry sweet, stir in 1 tablespoon of sugar.

Serve the Bengali Fish Curry on rice.

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