A Soulful Symphony from Bengali Kitchens

Aromatic, nostalgic, and unmistakably Bengali — dive into the cultural richness of this classic fish curry.

Ingredients

  • 4–6 pieces of fresh Rui (rohu) fish
  • 2 medium potatoes (cut lengthwise)
  • 1 large tomato (chopped)
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tsp paanchforon
  • 2 green chilies
  • 1 tsp red chili powder
  • 1 tsp ginger paste
  • Mustard oil

Method

  1. Marinate the fish with salt and turmeric. Let it sit for 15 minutes.
  2. Heat mustard oil in a pan. Shallow fry the fish pieces until golden. Remove and set aside.
  3. In the same oil, add paanchforon. Let the spices crackle.
  4. Add potatoes with a pinch of salt and sauté until they turn brownish.
  5. Add tomatoes, green chilies, turmeric, red chili powder, and ginger paste. Cook until oil separates.
  6. Add water (about 2 cups) and bring to a boil. Drop in the fried fish pieces.
  7. Simmer until potatoes are cooked and Flavors come together.
  8. Garnish with fresh coriander (optional) and serve hot with steamed rice.

As the steam rises from a plate of hot rice and golden fish curry, it carries with it the scent of lazy Sunday afternoons, the rustle of newspaper pages, and the sound of a distant radio playing Rabindrasangeet. In that moment, home is not a place – it’s a taste.