⏱️ Prep Time: 15 mins
⏱️ Cook Time: 25 mins
🍽️ Serves: 3–4
🧺 Ingredients
For the Fish:
- 500 g Rohu / Katla fish (cut into medium pieces)
- ½ tsp turmeric powder
- Salt to taste
- Mustard oil for frying
For the Curry:
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 large potato, cubed (optional but traditional)
- 1 onion, finely chopped
- 1 tsp ginger paste
- 1 green chilli, slit
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp coriander powder
- 1 cup tomato puree or 1 chopped tomato
- Water as needed
- Fresh coriander leaves for garnish
👩🍳 Step-by-Step Method
Step 1: Marinate & Fry Fish
- Wash fish pieces and pat dry.
- Rub with turmeric and salt.
- Heat mustard oil until smoking lightly.
- Fry fish pieces lightly till golden. Remove and keep aside.
Step 2: Prepare the Curry Base
- In the same oil, add cumin seeds and bay leaf.
- Add chopped onions and sauté till light golden.
- Add ginger paste and green chilli; sauté till raw smell disappears.
Step 3: Add Spices & Tomato
- Add turmeric, cumin powder, coriander powder.
- Add tomato puree and cook till oil separates.
Step 4: Add Potatoes & Water
- Add potato cubes and sauté for 2–3 minutes.
- Add water (for thin gravy consistency).
- Cover and cook till potatoes are tender.
Step 5: Add Fish & Finish
- Gently add fried fish pieces.
- Simmer for 5–7 minutes on low flame.
- Adjust salt and thickness.
🌿 Serving Suggestions
- Serve hot with steamed rice
- Best enjoyed with lemon wedge and raw onion slices
🔥 Tips for Authentic Taste
✔ Always use mustard oil
✔ Keep gravy light & watery (jhol style)
✔ Avoid garam masala for a true Bengali flavour
✔ Add a pinch of sugar if tomatoes are too sour
