11 Secrets to a Perfect Bengali Fish Curry Recipe

8. Finish with green chilies and a spoon of raw mustard for brightness

A final touch of raw mustard or sliced green chilies adds a fresh lift. In many Bengali homes, cooks stir in one or two slit green chilies at the end so their heat stays bright rather than cooked down. Raw mustard paste—used sparingly—gives a sharp, immediate note that complements the cooked mustard in the sauce. If you use raw mustard, mix it with a little water and add only a teaspoon at first; taste and increase if you want more pungency. This finish is a signature move that creates contrast between the simmered, rounded curry and the fresh, peppery top notes. It’s a small step that significantly changes the perception of the whole dish and recalls the lively flavors of a Bengali dining table.