Bengali yogurt fish

Bengali yogurt fish

I Love Curry
4, can be halved
Jonathan Gregson

One of Bengal’s most popular dishes, and deservedly so. It is absolutely delicious: creamy, but not heavy, and delicately spiced. I have added tomatoes as I think it tastes better. Fresh water fish would be perfect in this dish, but I have cooked it many ways and most firm-fleshed white fish work well. It goes brilliantly with both rice and Indian breads.


Quantity Ingredient
5 tablespoons vegetable oil
1 small onion, finely chopped
10g fresh root ginger, peeled weight, grated into a paste
2 fat garlic cloves, grated into a paste
1/4-1/2 teaspoon chilli powder, or to taste
2 teaspoons ground coriander
salt, to taste
1-3 green chillies, stalks removed, left whole
2 small tomatoes, blended to a puree
2 tablespoons good greek yogurt
500-600g firm white fish fillets, cut into fairly large pieces
a few fresh coriander leaves, chopped, to serve


  1. Heat the oil in a saucepan. Add the onion and cook until soft and lightly golden. Add the ginger and garlic pastes and cook over a gentle flame for around two minutes, stirring often; the garlic should smell cooked. Stir in the spices, salt and green chillies. Pour in the pureed tomatoes and 150ml water and cook over a moderate flame until the liquid has evaporated, then continue stirring until the tomato takes on the rich colour of tomato puree. Stir in the yogurt until really well blended.
  2. Pour in 200ml water, bring to a gentle boil, stirring constantly, then simmer for five to eight minutes, or until the sauce has the consistency of single cream. Taste; you may want more salt or chilli powder.
  3. Add your fish and shake the pan to coat the fillets with the sauce. Cover and cook gently for three to five minutes, or until the fish is cooked through. Serve sprinkled with a little fresh coriander.
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