Bengali Yogurt Fish Curry


by: Aarthi

This is a yummy tangy fish curry from Bengal, hence the name. I used boneless fish fillets for this, but you could use any fish you like.


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serves: 3

500 g Fish, cubed, any white fleshed fish

2 Onion, chopped finely

3 Tomato, pureed

3 tbsp Curd

1 tsp Chili powder

2 tsp Coriander powder / Malli podi

1 Green chili, slit

1 tbsp Ginger Garlic Paste

Salt to taste

4 tbsp Oil

leaves Coriander for garnishing

Nutrition Facts
Bengali Yogurt Fish Curry

Servings Per Recipe: 3

Amount per Serving

Calories: 514

  • Total Fat: 30.2 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 100 mg
  • Sodium: 128.4 mg
  • Total Carbs: 24.9 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 15.5 g
  • Protein: 37 g

how is this calculated?

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1.  Heat oil in a pan/kadai, add in onions and cook till golden brown.

2.  Add in ginger garlic paste and cook for 1 min.

3.  Add in chili and coriander powder and mix well.

4.  Throw in the green chili and tomato puree and cook till oil separates.

5.  Pour in curd and mix well. Pour in a cup of water and bring that to boil.

6.  Add in the fish pieces and simmer for 5 min.

7.  Garnish with coriander leaves and serve hot with rice.

Cooks' note:

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