11 Secrets to a Perfect Bengali Fish Curry Recipe

5. Make a mustard-poppy or mustard-coconut paste for depth

Mustard paste gives Bengali fish curries their sharp backbone. Blend yellow or brown mustard seeds with a touch of water and green chilies to form a smooth paste. For a richer mouthfeel, traditional cooks add roasted poppy seeds (posto) or a spoonful of grated coconut to soften the mustard’s edge. If you’re cooking hilsa, a straight mustard paste is classic. For rohu or other local fish, mixing mustard with poppy or coconut balances heat and adds body. Start with two tablespoons of mustard paste for a 500g fish batch, tasting and adjusting for pungency. If you’ve never used poppy seed paste, soak the seeds first and grind until fine; they create silkiness without changing color drastically. These pastes must be added carefully to a warm curry and simmered briefly to avoid raw mustard bitterness. The result is a layered sauce that feels both sharp and rounded.