Pomfret fish curry- a delicious bengali fish curry recipe 

By  Moumita Paul

Bengali Pomfret fish curry recipe


5 people


Bengali Indian


40 minutes



Ingredients of fish curry

Pomfret/Pamphlet fish, Onion, Mustard seeds, Poppy seeds(khas khas in hindi), Tomato, Curd, Green chillies, Red chilli powder, Kashmiri red chilli powder, Turmeric powder, Salt, Mustard oil, Water.

Wash & drain the fish, smear it with turmeric, salt and mustard oil. Heat a pan with mustard oil, fry the fish until golden from both sides.

Fry the fish

Making Pomfret fish curry

Making fish curry masala

In a blender, take soaked mustard & poppy seeds, tomato, green chillies, curd, little salt & water, grind to make a smooth masala paste.

Fry the onion first

Heat the same pan(used to fry the fish), fry the onion until golden, add fish curry masala, sauté well with fried onion.

Sauté masala

Add red chilli powder, Kashmiri chilli powder & turmeric powder, sauté the masala until separates oil, add water. Stir it well.

Make delicious gravy

Let the gravy boil, again make it dry to kill the raw smell of masala, add salt, again add water for making the masala gravy.

Cook the fish in gravy

Once the gravy starts boiling, add the fried fish into the gravy with green chllies(slit). By covering the pan, let cook the fish in gravy. 

 Fish infused in masala

After few mins, gently turn the fish to get the gravy infused into the fish from the other side. Cover the pan again to cook the fish in gravy. 

Sprinkle fresh coriander

After 2-3 mins, check the salt of the gravy, once oil floats over the gravy indicates fish curry is done. Sprinkle fresh chopped coriander leaves over the gravy.

Fish curry is ready

Let the pomfret cook into the gravy for 1 min. Turn off the heat. Bengali pomfret fish curry is ready. Serve it with piping hot rice.

Thank you

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