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Kozhikode Bengali Fish 🇮🇳 Indian
Bengali fish curry tempered Bengali-style with mustard oil and panch phoron: fish cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 29 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🐟 Fish 400 g, in steaks 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Rub the fish lightly with turmeric and salt.
2 Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron.
4 Add a splash of water, bring to a simmer, then slide in the fish and cook gently just until done, 5–8 minutes; don't overcook.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Seafood cooks in minutes; add it last and take it off the heat as soon as it turns opaque.
Kozhikode Bengali Fish
Time 29 min
Serves 5
Level Easy
Prep / cook 10 / 19 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🐟 Fish 400 g, in steaks 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Rub the fish lightly with turmeric and salt. Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron. Add a splash of water, bring to a simmer, then slide in the fish and cook gently just until done, 5–8 minutes; don't overcook. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
