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Delicious Bengali Fish Curry

Bengali's love of fish is not new. We are Bengalis in fish and rice. We love to eat fish. Fish farming is very high in our country. From a country where no meal is complete without fish curry, the state has a long list of Bengali fish recipes. Many types of fish are available in the rivers of our country. Different types of fish go abroad from our country. In that way, our economy improves day by day. Bengalis can cook many types of fish dishes. It is impossible to list them but today, we are here with the best fish recipes of Bengal without which a Bengali family is incomplete. Here is the most popular Delicious Bengali Fish Curry, Which you can easily prepare and eat at home.

By reading the following fish curry recipes, you can prepare them yourself at home or order them online from various restaurants.

Shorshe Ilish

Shorshe ilish- Hilsa cooked in mustard paste

Hilsa fish also known as the Ilishi, Hilsa, Hilsa herring, or Hilsa shad, is a species of fish related to the herring, in the family Clupeidae. HIlsha is a Bengali favorite. There’s a myth that a Bengali spends all his monthly salary on Hilsas, and it’s not far from the truth. Brings two Bengali favorites- mustard and Hilsa fish together and trust them to weave magic. These are such easy recipes to make, if you try them in your home you can easily make them. This delicious curry is awesome to eat. when you eat Shoreshe Ilish it will melt in your mouth & you will forget the taste of the bite.

Making process

Ingredients:-
  • 2 spoons of white (round) mustard or black (round) mustard
  • Green Chilli 1 spoon
  • Salt of taste
  • Add salt as needed
  • Some water
Curry process:-
  1. Hilsa fish should be washed well
  2. Fry the fish with mustard oil
  3. After frying it the fish should be picked up from the pan
  4. Don’t spill mustard oil
  5. Mixed Black cumin, half spoon salt, red chilli, and haldi powder and bake for 1-2 minutes
  6. Hilsa fish will be mixed with hot oil and then the paste will be poured
  7. Cook for 10 minutes and serve
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Rui Maach

Rui maach- Rohu Carp curry with tomato

Rui fish is a natural species in the river systems of Bangladesh, India, Myanmar, and Pakistan. We can find it in freshwater ponds, lakes, rivers, and estuaries. Migrants in various major rivers in Bangladesh. A lot of people eat that fish is affordable and its eats like a Delicious. You can make a recipe with tomato- the taste is next level. This recipe is very useful for bachelors and expats. There will be many step-by-step tips and tricks from cutting the fish to cooking fish.

Making process

Ingredients:-
  • 5 ps Rui fish
  • 1 teaspoon of garlic paste
  • 1 teaspoon of chilli powder
  • 1 teaspoon of cumin powder
  • ½ Tbsp Salt
  • One cup of chopped tomato
  • One cup chopped opinion
Curry process:-
  1. First, drop some oil in the pen
  2. Then the fish should be fried well
  3. Fry for 2-3 minutes on one side then flips
  4. Remove the fish and fry the onion
  5. 1 teaspoon of garlic paste
  6. 1 teaspoon of chilli powder
  7. 1 teaspoon of cumin powder
  8. ½ Tbsp salt
  9. One cup of chopped tomato
  10. Cook for 10 minutes and serve
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Chingri Malaikari

Chingri Malikari- Prawns in Coconut Milk

Another Bengali household favorite is prawns or shrimp. Prawns fall under the fish category in west Bengal, so the Bengali fish recipes made with prawns are endless. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns ( bagda chingri) or giant freshwater prawns (Golda chingri) in a super-suite, spirit-creamy coconut-milk sauce. Don’t be fooled by the elegant appearance of this well-loved Bengali treat—chingri malaikari looks deceptively complicated to cook, when in reality it is easier to make than even chicken or egg curry!

Making process

Ingredients:-
  • 400 ml Coconut Milk, fresh or canned
  • 1 large Onion, for paste
  • 1 Tomato, deseeded and diced for paste
  • 3 large cloves of Garlic, for paste
  • 1 inch Ginger, for paste
  • 2 green Chillies
  • 3 Cardamoms
  • 3 Cloves
  • 2 inches Cinnamon stick
  • 1 Bay leaf
  • ¾ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Bengali garam masala
  • 1 teaspoon Ghee
  • 2 teaspoon sugar
  • Salt to taste
  • 4 table mustard oil
Curry process:-
  1. Wash the prawns well and discard their scales
  2. The shrimp should be well coated with turmeric powder
  3. Add enough mustard oil to the pan
  4. Fry the prawns in mustard oil for 45-60 seconds
  5. Add some more oil & Add 1 bay leaf, 2 inches cinnamon stick, 3 cardamoms, and 3 cloves and let them crackle
  6. Put the flame on low and add onion paste into the hot pot and fry for 8-9 minutes
  7. Add ginger-garlic paste and cook for 3 minutes
  8. After 3 min, add 2 green chilies and tomato paste and cook for 4-5 minutes
  9. Add salt and turmeric powder and 1 teaspoon of red chilli powder and give a nice mix
  10. Then add coconut milk and cook for 2 minutes with low flame
  11. Drop the prawns into the pen and cooked for 10 min & served
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Macher Kaila

Macher Kalia - Fish kalia

Maach Kalia is a traditional Bengali recipe, which uses pungent mustard oil as the flavouring agent in this curry. It is a spicy & rich curry recipe. It requires a lot of ingredients to make. It is very tasty to eat. We see this dish in many weddings and events like Puja, Pahela Boishakh etc. The method is very simple, you can make it any time at your home. But remember to fry this type of fish ( Aar, Boal, Tangra etc.) with a lid. Because the fish skin can burst. It is better to fry 1 or 2 fish at a time with a lid.

Making process

Ingredients:-
  • Fish - 4 pieces
  • Onion (large) - 1 (finely chopped)
  • Grated ginger - ½ tsp
  • Garlic cloves - 4
  • Tomato - 1( chopped)
  • Turmeric powder - ½ tsp
  • Red chilly powder - ½ tsp
  • Cumin powder - ½ tsp
  • Garam masala powder - ½
  • Salt to taste
  • Sugar - ¼ tsp
  • Bay leaf - 1
  • Oil - ½ cup
  • Ghee - ¼
  • Raisins - 2tbsp
  • Slit green chilly - 4
  • Cumin seeds - ½ tsp
Curry process:-
  1. Wash the fish ps & marinate the fish with ¼ tsp of salt & a pinch of turmeric powder then keep it aside
  2. Grind the tomato, garlic & ginger in a paste
  3. Fry the fish on both sides until the colour turns brown
  4. Fry cumin seeds and bay leaf for 4 seconds
  5. Frying time add chopped onion
  6. Add tomato-ginger-garlic paste, and saute for 1 minute
  7. Add turmeric-chilly-cumin powders, sugar and 1/2 cup of water
  8. If needed add little water and saute for 2 minutes
  9. Stir continuously
  10. Then add 3 cups of water, increase the heat and allow it to boil For 2 minutes
  11. Add the fried fish pieces, salt, green chilli and raisins
  12. When the gravy thickens, remove the pan from the heat
  13. In the last sprinkle over ghee and garam masala
  14. Mix it & enjoy the fish Kalia
Doi Maach

Doi maach - Fish in yogurt gravy

One day I went to a restaurant. My friends said that Doi maach is the best food for Bengali people. I didn’t like the sound. He said try this dish, it will blow your mind. Then I decided to taste that dish and literally I was shocked, it was so tasty and the yogurt gravy was a main part of that dish. Now, I will tell you the full recipe for Fish in yogurt gravy. The Bengali people's meals is incomplete without a fish item. Either it's a fish fry or a curry like Macher Kaila, Shorshe Illish, Chingri mailaikari etc. Each dish has its own charm & delicacy. So here is Doi maach recipe.

Making process

Ingredients:-
  • 400 grams Boal fish, sliced
  • 1 onion chopped
  • 6 cloves garlic
  • 1/2 inch ginger
  • 1-inch Cinnamon stick
  • 2 cardamons
  • 5 cloves
  • 1 teaspoon Cumin seeds
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons sultana Raisins
  • 1 cups Yogurt
  • 1/2 teaspoons Mustard oil
  • 2 Green Chillies, sliced
  • Salt to taste
Curry process:-
  1. Marinate the fish with garlic – turmeric – red chilli - salt and 1 tablespoon oil for 15 to 30 minutes.
  2. Fry the onion, ginger and garlic for and minute
  3. Let it cool and blend it
  4. Let a pen on the stove fry the onion until its colours turn brown
  5. Add cumin, cinnamon, clove, and green cardamom and saute for a few seconds
  6. Then add the marinated fish ( in low heat & add some water ) and cook for 10 minutes
  7. After 10 minutes add ½ teaspoon sugar, yoghurt, and mix. Cook for another 6 minutes at a slow flame
  8. After 6 minutes, enjoy the meal
Daab Chingri

Daab Chingri - Prawns in coconut milk

Daab chingri is a traditional dish, This dish is widely available in India. A traditional Bengali delicacy where prawn is cooked with tender coconut along with the coconut flesh! It’s a little difficult to make this dish but after making it, it is very delicious to eat and once you eat it, you will remember it for the rest of your life. My most delicious food is the strangest I have ever seen. I am so in love with this Daab Chingri. Today I will give you the recipe. You will make it the easy way.

Making process

Ingredients:-
  • Big-size prawns - 8 ps
  • Onion paste (1/2 cup)
  • Clean the prawns
  • Mustard oil - 2 tbsp
  • Ginger-garlic paste - 1 tbsp
  • 1 tsp sugar
  • Salt to taste
  • Coconut milk 1/2 cup
  • Good ghee 2 tbsp
Curry process:-
  1. Cut off an inch from the top of the tender coconut, drain the water, and scoop out the flesh. Retain the top to act as a lid
  2. Fry the onion paste for 3 minutes
  3. Add the prawns and fry them well
  4. When the fish trunks pink
  5. Add ginger-garlic paste
  6. keep grinding with garam masala, salt, and sugar
  7. When all the spices are crushed pour the coconut milk and hot water into the cooker
  8. Once it is well strained, let it boil with coconut milk
  9. Keep the pot covered for another 9 minutes
  10. When the water comes out, add the grated coconut juice
  11. Finally spread ghee and garam masala
  12. Then pour some spices into the coconut first
  13. Pour the cooked prawns inside the dab
  14. Serve and enjoy it
Ilish Bhapa

Ilish bhapa - Steamed Hilsa

The Bengalis are great food lovers and take pride in their cuisine. In fact, they are so obsessed with food. Now you will know about ilish bhapa. So, what is bhapa ilish?

Bhapa ilish or ilish machher bhapa is actually an authentic Bengali-style hilsa recipe prepared by steaming in mustard sauce. It is especially convenient for entertaining guests. You can keep everything ready in a tiffin box and as the guests sit down for the first course you can steam the pot. It will be ready by the time the guests finish the vegetable course. You can then bring it to the table and open the lid to reveal the beautifully steaming hilsa while your guests are suitably excited and enthralled.

Making process

Ingredients:-
  • 4-6 Pisces ( around 500 gms) Hilsa fish or lush maach
  • 1 tbsp black mustard seeds
  • 3/4 tbsp poppy seeds
  • 3 tbsp curd/yoghurt/tok doi
  • 1/2 tbsp mustard oil
  • 4-5 green chillies
  • 1/2 tbsp turmeric powder
  • Salt as required
  • 3-4 green chillies
Curry process:-
  1. First, wash the hilsa fish/ilish maach pieces with water and drain the water
  2. Rub the fish well with turmeric powder and salt and keep it aside
  3. Take black mustard seeds, poppy seeds, grated coconut, green chillies, curd/yoghurt, and little water in your small blender or grinder jar
  4. Then put this paste over the fish and at the same time add the pungent mustard oil on the top. Mix it well and keep it aside for 10 mins of marination
  5. Take a box and place your marinated fish into it
  6. After placing the fish add some mustard oil - ½ and green chillies
  7. Finally tight close the box
  8. Firstly, take a wide-mouth vessel, pour some water into it, and then place the tiffin box into the water
  9. Then cover the vessel with a tight lid
  10. After that, put that vessel on a low flame. And let it cook for 20 mins
  11. After 20 mins waiting time. Carefully take the tiffin box(as it is too hot) out of the vessel and open its lid
  12. And enjoy the meal
Gindhoraj Machh

Gindhoraj machh - Fish cooked in Gondhoraj time

Gondhoraj (aromatic) lebu (lime) is one variety of scented lime available widely in West Bengal, India and Bangladesh. The love affair of Bengalis and Gondhoraj lime goes way back. Gondhoraj lime is a variety of kaffir lime known for its distinct flavour and aroma. Add that to a fish gravy, and you have a recipe that’s light, subtle and rich in flavours. the best, most interesting, imaginative, and resourceful cook in the world. I have just reduced the use of oil to make it lighter.

Making process

Ingredients:-
  • 2 fillets of River Cobbler (my mother uses any white fish like Rui, Katla, and Bhetki)
  • 1 cup of coconut milk (see ‘my spices’ section for the process of making coconut milk)
  • 5/6 Cashew nuts
  • 1 medium onion
  • 1-inch ginger
  • 1 Gondhoraj lebu (optional or use 1tablespoon of lime juice)
  • 2 leaves of Gondhoraj lebu (use kaffir Lime leaf if cannot get hold of Gondhoraj lebu leaf)
  • ¼ -a teaspoon of turmeric
  • ¼-teaspoon of cumin powder
  • ¼ teaspoon of black paper powder
  • 2 green chilli slit in the middle
  • ½ teaspoon of red chilli (optional, I did not use)
  • 2 tablespoons of oil
  • Salt to taste
Curry process:-
  1. Clean and cut the fish into small pieces (about 2 inch each)
  2. Make a paste of onion and ginger in a blender. Keep aside. Wash the blender and make a paste of the cashew nuts
  3. Use a non-stick wok/ karahi/ frying pan and heat the oil. Pour the onion and ginger paste and fry in low heat for 2/3 mins or until they change colour
  4. Add turmeric and cumin powder and fry a little on low heat
  5. Add the fish and fry along with the spice. As the oil is really less and the cobbler does not release oil if the fish starts to stick sprinkle a little skimmed milk or water
  6. Add cashew nut paste, green chilli and black paper. Cook for another 5 mins
  7. Again if sticks at this stage, then sprinkle skimmed water or milk
  8. Add coconut milk and the lime leaves. Cook until the consistency of the gravy is reduced, the fish is cooked and you can smell the lime leaf
  9. Sprinkled lime juice and black paper before serving with rice
Macher Jhol

Macher jhol- Fish Curry

Macher jhol is a traditional spicy fish curry in Bengali cuisines in the eastern part of the Indian subcontinent. We can’t have an article about Bengali fish recipes and not include the fish curry. The good ol’ fish curry is a staple for the everyday regular Bengali lunch and sometimes dinners. Like doi maach, fish curry, too, has many variations. The macher jhol is a very spicy stew or gravy that is served with turmeric, garlic, onions, and grated ginger and Bengali spices. Here is the recipe for macher jhol.

Making process

Ingredients:-
  • 800 g rui machh (ruhu fish)
  • 200 g potatoes
  • 130 g potol
  • 100 g jhinge
  • 50 g mustard oil
  • 6 pcs daker bori
  • ¼ tsp kalo jira
  • 4 g turmeric
  • 17 g total salt
  • 10 g ginger paste
  • 450 ml hot water
  • 4 pcs green chillies
  • ¼ tsp atta (flour)
Curry process:-
  1. Marinate the fish with turmeric and salt
  2. Cut potato and potol
  3. Get into the pen in the stove drop 25g of mastered oil Wait till it smokes and turns pale yellow
  4. Fry dal’er bori until it turns golden
  5. Fry the fish on each side for 3-4 minutes
  6. Add potol and fry on medium heat for 4 minutes
  7. Add mustard oil and kaalo jeera, and 2 slit green chilies
  8. Add potatoes and fry them on medium heat for 4 minutes
  9. When potatoes are half-cooked, add things
  10. Fry for 10 minutes
  11. Add the paste to the vegetables
  12. Add ginger paste, and saute another 2 minutes before adding 350 ml of hot water
  13. Add the fried potol, fish, and dal’er bori to the curry. Add two more slit green chilies
  14. Let everything bubble on medium heat for 10 minutes
  15. Sprinkle the atta and mix it in well. This will thicken the curry slightly. Turn off the heat and serve hot

Bengalis are known for their love for fish and have a plethora of fish recipes that are an essential part of their cuisine. The three recipes mentioned - Shorshe ilish, Rui maach, and Chingri Malikari are some of the most popular Bengali fish curries that are easy to prepare and delicious to eat. The Shorshe ilish is made by cooking Hilsa fish in a mustard paste, while Rui maach is a carp curry with tomato. Chingri Malikari is a prawn curry made with coconut milk. With the help of these recipes, you can bring the flavors of Bengali cuisine into your home and enjoy the delightful taste of these fish curries.