11 Secrets to a Perfect Bengali Fish Curry Recipe

7. Control heat and the cooking sequence so fish stays whole

Fish cooks fast and can fall apart when handled roughly. After building the curry base, bring it to a gentle simmer rather than a rolling boil. Add fish in a single layer, spooning hot gravy over each piece once to help them settle. Cook on medium-low heat and avoid frequent stirring; instead, gently shake the pan if needed. Time is key: depending on thickness, fish pieces often take 5–8 minutes to cook through. Overcooking dries the flesh and makes it crumbly. Use a lid to trap steam and finish cooking gently. If you seared the fish first, it needs even less time in the sauce. Learning to read the fish—flesh turning opaque and flaking slightly—lets you stop cooking at the right moment and keep presentation intact.