11 Secrets to a Perfect Bengali Fish Curry Recipe

Bengali fish curry is more than a recipe. It’s a set of small choices and gestures that add up to a distinctive, comforting dish your dadi would approve of. The use of mustard oil, carefully timed spice tempering, and the right fish give this curry its bright, layered flavor. Home cooks outside Bengal can recreate that feeling if they know the reasoning behind each step. This post shares 11 practical secrets—some are about ingredients, others about timing and technique. Each secret explains why it matters, how to adapt it for North America, and simple ways to test the result in your kitchen. You’ll learn which fish are traditional and what to use if you can’t find them locally. You’ll also get tips on mustard paste, potato use, and gentle cooking so the fish stays whole. These secrets combine village wisdom and modern convenience. They’re meant to be practical, not fussy. Follow them and you’ll get a curry that tastes like a Bengali home meal—clean, mustardy, and balanced. Keep basic pantry swaps in mind, and read through the serving and sourcing tips at the end. With these steps, the curry will feel intentional and familiar whether you cook for a weekday dinner or a festival plate.

1. Choose the right fish—rohu or hilsa if you can, good substitutes otherwise

Traditionally, Bengali kitchens reach for rohu or hilsa because of their texture and fat content. Rohu has firm but flaky flesh that holds together well. Hilsa (ilish) is oilier and gives a naturally rich, silky mouthfeel that mustard-based curries love. If you live in North America, those exact fish can be hard to find, so choose locally available fatty, firm fishes like salmon, trout, or catfish as substitutes. Look for steaks or thicker fillets so the pieces won’t fall apart while cooking. Freshness matters more than exact species. Smell the fish; it should be clean and mild, not overly fishy. When buying frozen fish, thaw gently in the fridge overnight and pat dry before marinating. Cut pieces into even sizes so they cook at the same rate. If you can find whole small rohu or fresh hilsa at an ethnic market, buy them for a truly traditional texture, but don’t worry—good substitutes will still carry the curry’s spirit if you follow the cooking tips below.