11 Secrets to a Perfect Bengali Fish Curry Recipe

11. Serve smart and adapt for a North American pantry

Presentation and pairing make a meal feel authentic. In Bengal, fish curry is served with plain steamed rice so the sauce and oil cleanly coat each spoonful. Include simple sides: a raw salad or kachumber, a few fried green chilies, and a wedge of lime. If you need local substitutions, use wild-caught or sustainably farmed salmon, trout, or catfish; these mimic texture and flavor well. Ethnic markets sometimes carry frozen rohu or hilsa; if you find them, buy whole fish for the true experience. For North American cooks, pre-mixed mustard paste or good-quality ground mustard can save time. Keep pickles (achar) and plain yogurt on the side to balance heat. A short note on storage: refrigerated curry keeps well overnight and often tastes better the next day, but reheat gently to keep fish whole.