Why Bengali Fish Curry Tastes So Different 😱 Secret Inside | Real Bengali Fish Curry Revealed

#BengaliFishCurry, #MacherJhol, #BengaliCuisine, #FishCurry, #AuthenticRecipes, #IndianRegionalFood, #HomeCooking, #FoodJunction, #TraditionalIndianFood, #FishLovers

Discover the true taste of Bengal with this Authentic Bengali Style Fish Curry recipe, made step by step for perfect flavor every time 🐟🍛.
In this video, Food Junction shows you how to prepare a traditional Bengali fish curry using classic techniques, mustard oil aroma, and the right spice balance that defines real Bengali cuisine.

Unlike regular fish curries, Bengali fish curry focuses on clean flavors, light gravy, and precise cooking timing. Many people miss the authentic taste because they skip one crucial step—and that’s exactly what we reveal in this recipe. Whether you’re using rohu, katla, or any local fish, this method delivers restaurant-style results at home.

Perfect for lunch or dinner, this curry pairs beautifully with steamed rice, making it a comfort food favorite across Indian households. The recipe is beginner-friendly, uses easily available ingredients, and avoids unnecessary complexity—just like true home-style Bengali cooking.

👉 Watch till the end to see the final texture & oil separation
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🐟 Fish Curry – Full Recipe
Ingredients

Fish pieces (rohu / catla / seer / pomfret) – 500 g

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Salt – to taste

Oil – 3 tbsp

For Gravy

Onion – 2 medium, finely chopped

Tomato – 2 medium, finely chopped or pureed

Ginger-garlic paste – 1½ tbsp

Green chilli – 1–2, slit

Turmeric powder – ¼ tsp

Red chilli powder – 1½ tsp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Tamarind pulp – 2 tbsp (or kokum)

Curry leaves – few

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Water – as needed

Fresh coriander leaves – for garnish

Preparation

Wash fish pieces and marinate with turmeric, red chilli powder, and salt.

Keep aside for 15 minutes.

Method

Heat oil in a pan. Add mustard seeds; let them crackle.

Add cumin seeds and curry leaves.

Add chopped onions and sauté till golden brown.

Add ginger-garlic paste and green chillies; sauté till raw smell disappears.

Add tomatoes and cook till soft and oil separates.

Add turmeric, red chilli powder, coriander powder, cumin powder, garam masala, and salt. Mix well.

Add water to make medium-thick gravy and bring to a boil.

Add tamarind pulp and mix.

Gently add fish pieces.

Cover and cook on medium flame for 8–10 minutes till fish is cooked.

Garnish with fresh coriander leaves.

Serving Suggestions

Serve hot with steamed rice, jeera rice, or appam

Add onion slices & lemon on side