Bengali Fish in Yogurt Curry
Tender fish fillets poached in a silky yogurt sauce with warm spices and a hint of chili. A Bengali classic that tastes restaurant-quality but comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb fish fillets (cod, halibut, or catfish)
- 1 cup plain yogurt
- 1 medium onion, sliced
- 1 tbsp ginger-garlic paste
- 2 whole green chilies, sliced (or 1/2 tsp chili powder)
- ½ tsp turmeric powder
- 1 tsp cumin seeds
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium. Add cumin seeds; when they sizzle and pop, add sliced onion.
- 2
Cook onion until softened and edges turn golden, stirring occasionally, about 4 minutes.
- 3
Stir in ginger-garlic paste and green chilies. Cook for 60 seconds until fragrant.
- 4
Add turmeric and salt to taste. Whisk yogurt in a separate bowl, then slowly pour into the skillet while stirring to avoid curdling.
- 5
Reduce heat to medium-low. Lay fish fillets in the sauce. Cover and simmer until fish flakes easily, about 8 minutes.
- 6
Serve hot over steamed rice or with warm naan bread.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- small bowl for whisking yogurt
- fork for testing doneness
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