11 Secrets to a Perfect Bengali Fish Curry Recipe

4. Master the tempering—order and timing of spices matter

The tempering, or tadka, sets the curry’s aromatic foundation. In Bengali fish curries, start with mustard seeds or panch phoron for a traditional scent. Heat the oil, add whole spices like a teaspoon of mustard seeds or a half-teaspoon of panch phoron, and let them pop briefly. Then add sliced onions or green chilies if your recipe calls for them. The sequence matters: whole spices first, then grated ginger or tomatoes so their rawness cooks off. Overcooking spices makes them bitter, so aim for a quick bloom. If you’re using ground spices, add them in a little water or oil to prevent burning and to distribute flavor evenly. Pay attention to sound and smell—popping seeds and a toasty aroma mean the tempering is ready. Practicing this order will give you consistent, fragrant results and prevent flat or harsh spice notes in the finished curry.