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Bengali Fish Curry


1. 4 large fish fillets, skinless and boneless; white, meaty fish. I used Barramundi.

2. 3 teaspoon salt

3. 1 1/2 tsp powder turmeric

4. 6 tablespoon of vegetable oil

5. 1 large red onion

6. 1 knob of ginger

7. 2 Bay leaves

8. 1 teaspoon cumin seeds

9. 1 tablespoon of coriander powder

10. 1 teaspoon cumin powder

11. 1 teaspoon chilli powder

12. 2 large tomato

13. 1 large Potato

14. 600ml of warm water

15. Bunch of Coriander


1. Curry Paste: Peel the onion, Ginger and garlic. Blitz everything in the food processor along with the half of the coriander, cumin seed and tomatoes.

2. Fish: Cut it in 2 inch squares and marinate it with 1 tsp of the salt and 1 tsp of the powder turmeric.

3. Potato: Cut the potato in 6 wedges.


Ø In a shallow saucepan, heat 5 tbsp of the oil over a high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove and set aside.

Ø Then add the potato and cook it all the way through. Remove and keep t aside with the fish.

Ø Add Bay leaf and the curry paste to the pan and fry it for about 10 minutes.

Ø Add the remaining salt and powder turmeric, followed by the coriander powder, powder cumin, chilli powder. Cook for further 5 minutes.

Ø Add the water and allow the pot to simmer for another 15 minutes.

Ø Gently return the fish and potatoes to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly.

Ø Garnish with leftover coriander leaves.

Ø Serve with some warm rice.

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