Fish Curry: I swear, nothing smells more like home than mustard oil hitting a hot kadhai and that first pop of kalonji seeds. For us in Bengal, fish curry isn’t some special occasion dish—it’s what ends up on the plate almost every other day. Ma would come back from the fish market with a couple of rohu or katla still moving, and by lunchtime we’d have steaming rice and a thin, golden macher jhol ready to go.
I’ve read so many “Indian fish curry recipe” blogs online that feel like they’re written by robots—perfect measurements, 15-step photos, ingredients lists longer than my grocery bill. Forget that. This is how we really do it at home, plus a couple other styles I’ve picked up from friends and trips. Nothing complicated, just food that actually gets eaten.
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Why Fish Curry Just Hits Different
It’s comforting without being heavy. The gravy soaks into the rice perfectly, there’s enough spice to wake you up, and a little sourness to balance everything. Fish is good for you too—protein, those healthy fats—but honestly we eat it because it tastes like childhood, not because of nutrition charts.
In Bengal it’s light and runny. In Kerala it’s red and angry-hot. In Goa it’s creamy and a bit sweet. Pick your poison—every version has its fans.
My everyday go-to is still the classic Bengali one. No coconut milk, no grinding pastes for hours, just simple and satisfying.
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Everyday Macher Jhol – The Way Ma Makes It (and I Still Do)
This is for 4 people who like second helpings.
What goes in:
- 500–600g fish pieces (rohu, katla, pabda if you’re feeling fancy—bone-in is best)
- Turmeric powder (enough to rub on the fish + a bit more)
- Salt (you know how much your family likes)
- Mustard oil (don’t even think about using something else)
- 1 medium potato, cut into big chunks (yes, it’s traditional)
- Sometimes a brinjal or potol if it’s in the fridge
- 1 tsp panch phoron (or just cumin seeds + kalonji if that’s what you have)
- 1–2 dry red chilies
- 1 tsp cumin powder
- ½ tsp coriander powder
- 1 tsp ginger paste (or fresh grated ginger if you’re not lazy)
- 2–3 green chilies, slit
- A tomato (optional—some people say it’s not authentic without, some say skip it)
- Fresh coriander to throw on at the end
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How it happens: Rub the fish with salt and turmeric. Let it sit while you chop the rest—10–15 minutes is plenty.
Heat mustard oil in a kadhai till it smokes a little (important step, kills the raw smell). Fry the fish pieces lightly—just till they get a bit of color on both sides. Don’t cook them fully. Take them out and keep aside.
In the same oil, add panch phoron and dry red chili. Let it crackle for a few seconds. Throw in the potato pieces, fry them till the edges soften a bit. Then add cumin powder, coriander powder, ginger, green chilies, salt. Stir everything around for 2 minutes till it smells proper.
If I’m using tomato I add it now and cook till it breaks down and the oil starts coming out a little.
Pour in water—2 to 2.5 cups if you like it thin like jhol usually is. Bring it to a boil, then gently slide the fish back in. Lower the flame, cover, and let it simmer 8–10 minutes. Don’t keep stirring or the fish will fall apart.
Taste the gravy. Need more salt? Another chili? Fix it now. Switch off the gas, sprinkle chopped coriander. Done.
Serve with hot rice. The fish head is the prize—fight for it if you have siblings.
Little things I’ve figured out:
- A squeeze of lemon at the end makes it sing.
- In winter Ma sometimes throws in cauliflower florets—sounds odd but it’s really good.
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The Other Fish Curries I’ve Got Hooked On
Kerala style: That bright red one with kudampuli or tamarind, tons of Kashmiri chili for color, coconut oil tadka with curry leaves and a pinch of fenugreek. Super tangy, super spicy. Eat it once and your tongue remembers it for days.
Goan fish curry: Coconut milk base, kokum for sourness, mild warm spices. It’s almost sweet compared to the others. Perfect when you want something comforting but different.
Mangalorean or Chettinad ones: Lots of pepper, fennel, sometimes ground coconut to thicken. Really aromatic and bold.
Whatever style you try, use the freshest fish you can get—pomfret for treat days, surmai for hearty chunks, tilapia when budget is tight.
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Read More Recipes: How I Make Chicken Tandoori at Home 2025 – My Go-To Recipe for That Smoky, Juicy Flavour
Stuff That Actually Matters When Cooking Fish Curry
- Fry the fish lightly first so it doesn’t break later.
- After you add it back, just shake the pan—no spoon drama.
- Let it rest off the heat for 10 minutes. Flavors settle and it tastes better.
- Use the right oil—mustard for Bengali, coconut for southern. Makes a massive difference.
If you’re new to this, start with the Bengali version. It’s hard to mess up and doesn’t need rare ingredients.
Happy cooking, and may your gravy never be too thick. 🐟🍚
