11 Secrets to a Perfect Bengali Fish Curry Recipe

3. Marinate simply—turmeric, salt, and a splash of lime for balance

Bengali cooks often keep marination short and purposeful. Rub fish pieces with a little turmeric and salt for 10–20 minutes before cooking. Turmeric helps with mild antiseptic qualities and color; salt seasons the flesh so it absorbs curry flavor rather than sitting on the surface. For a slight tang that brightens the oil and spices, add a small squeeze of lime or a teaspoon of white vinegar during marination. Don’t over-marinate, especially with citrus, because acid can firm and cook delicate fish too much. Some households dust fish lightly with rice flour or semolina before frying or adding to curry; this creates a gentle coating that keeps the pieces intact and slightly thickens the sauce. If you want the village texture, give the fish a light dusting, shake off excess, and pan-sear quickly on both sides before finishing in the curry.