Bengali Restaurant in Bangalore|Bengali Fish Curry | BONGKNOT


Receipe  Story  : 

Growing up in the vibrant cultural tapestry of Bengal, I’ve always been captivated by the rich history and culinary traditions of this region. One dish that particularly holds a place in my heart is the classic Bengali fish curry, made with Katla fish and potatoes, simmered in a potpourri of aromatic spices. Whenever I prepare this dish, it feels like a journey back to the bustling streets of Kolkata, where every corner offers a taste of home-cooked delicacies.

The history of Bengali cuisine is deeply intertwined with the broader history of Bangladesh and its riverine landscape. Bangladesh, with its fertile plains and abundant rivers, has always been a land of rice and fish. This geography has shaped its cuisine, making fish an indispensable part of daily meals. Among the fish, Katla, found in the region’s vast rivers, is especially prized for its flavor and texture, making it a popular choice for the beloved fish curry.

As I cook, I often think of famous personalities from Bangladesh who have carried the essence of our culture far and wide. Figures like Sheikh Mujibur Rahman, the founding father of Bangladesh, whose resilience and leadership have been as nourishing to our national spirit as this fish curry has been to our bodies. Or the poet Rabindranath Tagore, whose eloquent words resonate with the soulful blend of spices in our cuisine.

Each time I serve this dish with steamed rice, it’s not just a meal; it’s a celebration of our history and a homage to the culinary art that has been passed down through generations. Whether you’re dining in a small eatery in Dhaka or BongKnot Bengali restaurant in Bangalore, the taste of this fish curry is a testament to the enduring charm of Bengali culture and its profound historical roots. So, next time you taste this curry, remember that you’re experiencing a piece of history, one delicious bite at a time.

Here, I have tried to craft a simple recipe that I hope you will enjoy. This fish curry not only represents the flavors of my homeland but also brings a piece of Bangladesh to your table. Whether you find yourself in Bangalore or Kolkata, seeking the authentic taste of Bengali cuisine, places like Bongknot Bengali Caterers in Bangalore or various renowned caterers in Kolkata can offer you this cherished dish. They masterfully recreate the pure Bangladeshi style, providing a comforting taste of home even when you’re far from your hometown.



Main Ingredients

  • Katla fish: 500 grams (cut into pieces)
  • Potatoes: 2 large (peeled and cubed)
  • Onions: 2 medium (finely chopped)
  • Tomatoes: 2 medium (pureed)
  • Ginger paste: 1 tablespoon
  • Garlic paste: 1 tablespoon


  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Coriander powder: 1 tablespoon
  • Garam masala: 1 teaspoon
  • Bay leaves: 2
  • Salt: to taste


  • Mustard oil: 4 tablespoons
  • Water: 2 cups
  • Fresh coriander leaves: for garnishing



Preparing The Fish

  1. Marinate the Fish: Rub the fish pieces with turmeric powder and salt. Let it marinate for 15 minutes.
  2. Fry the Fish: Heat mustard oil in a pan until it reaches its smoking point. Fry the fish pieces until golden brown. Set aside.

Preparing The Curry

  1. Saute the Spices: In the same oil, add cumin seeds and bay leaves. Let them splutter.
  2. Add Onions: Add the chopped onions and sauté until golden brown.
  3. Ginger-Garlic Paste: Add ginger and garlic paste, cook until the raw smell disappears.
  4. Tomato Puree: Add tomato puree and cook until the oil starts to separate.
  5. Spices: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Cooking The Curry

  1. Add Potatoes: Add the cubed potatoes and cook for 5-7 minutes.
  2. Add Water: Pour in water and bring the mixture to a boil.
  3. Simmer: Reduce the heat and let it simmer until the potatoes are tender.
  4. Add Fish: Gently add the fried fish pieces and cook for another 10 minutes.
  5. Finish with Garam Masala: Sprinkle garam masala on top and stir gently.


  1. Garnish: Garnish with fresh coriander leaves.
  2. Serve: Serve hot with steamed rice.



  • Fresh Fish: Always use fresh Katla fish for the best flavor.
  • Mustard Oil: Mustard oil adds an authentic taste, but you can use other oils if unavailable.
  • Spices: Adjust the spices according to your taste preference.


What type of fish is best for Bengali fish curry?

Katla fish is traditional, but Rohu or any firm, white fish can be used.

Can I make this curry in advance?

Yes, Bengali fish curry often tastes better the next day as the flavors meld together.

Is there a vegetarian version of this curry?

You can substitute fish with vegetables like cauliflower and paneer for a vegetarian version.

Where can I find Bengali Ingredients In Bangalore?

Many Bengali caterers in Bangalore offer these ingredients, and they are also available in specialty stores or Bengali restaurants in Bangalore.