11 Secrets to a Perfect Bengali Fish Curry Recipe

6. Add potatoes the Bengali way to tame oil and add comfort

Potatoes are a classic addition in many Bengali fish curries. They absorb excess oil and spice, adding a gentle starch that makes the meal comforting and substantial. Use small waxy potatoes or cut larger ones into medium wedges so they cook evenly with the fish. Parboil or sauté potato pieces briefly before dropping them into the curry so they don’t disintegrate. The potato pieces should be tender, not mushy, when the fish is done. Some cooks place potatoes at the bottom of the pot and layer fish on top; this protects delicate fish from direct heat. If you prefer a lighter curry, use fewer potatoes or roast them separately and serve on the side. In Bengali homes, the potato’s role is practical and cultural—it rounds out the dish and keeps everyone satisfied.