Bengali Fish Curry

Hello my foodie friends, today I have published a famous fish dish for you, which is from the Indian subcontinent. Bengali fish Curry (Macher Jhol) is an Indian spicy and tasty dish, which is a famous non-vegetarian dish from the Indian province of West Bengal. My guest author has written this recipe in very short and simple words and I hope you will like this recipe very much.

Bengali Fish Curry
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This Bengali Fish Curry recipe is a real Bengali classic and is usually a dish on their lunch menu. It is a fairly spicy dish but so damn tasty, like you never had fish before. I can say Bengali Fish Curry is one of my personal favorites you really must try to prepare.

So please enjoy the recipe and let me know how you liked this recipe.

Bengali Fish Curry Recipe

Bengali Fish Curry

Bengali Fish Curry Recipe

Print Recipe
By Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes


  • To marinade:
  • 2 pounds fish (cut in pieces)
  • Salt as needed
  • 3 garlic cloves (minced)
  • 1 teaspoon turmeric powder
  • ¼ teaspoon black pepper
  • 3 tablespoons fresh lime juice
  • Oil for frying
  • For Curry:
  • 2 medium sized tomatoes (chopped)
  • 2 tablespoon vegetable oil
  • 1 teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 1 teaspoon curry powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried coriander
  • 1 bay leaf
  • ½ teaspoon turmeric powder
  • 2 green chilies (chopped)
  • 1 cup water
  • Salt as needed



Take fish pieces in a deep bowl and add garlic mince, salt, turmeric powder, black pepper and lemon juice, mix well until the fish pieces are fully coated with the spices, set aside for about an hour or 2 for proper marination.


Heat oil in a pan at high heat and fry the marinated fish pieces for about 3 to 4 minutes or until the fish is ready. Take out in a dish and set aside.


In the mean while, add 2 tablespoons of vegetable oil in a pan and add garlic and ginger paste, sauté for 1 minute or until the garlic and ginger id golden brown, then add cumin, dried coriander, curry powder, turmeric powder, bay leaf and salt and again sauté for 1 more minute. Finally add chopped tomatoes, cover the lid and simmer for about 10 minutes at low.


Uncover the pan and mash the tender tomatoes. Now add 1 cup of water and allow it to boil, when the gravy is boiling add the fried fish pieces, further cook for 5 more minutes.


Then add chopped green chilies just before removing the pan from heat.


Take out in a serving dish and serve hot.

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