By Rajlakshmi
June 1, 2026
To devour fish as a Bengali does, one can always begin with these popular Bengali fish curries that one must try.
With roots in Bangladesh and West Bengal, hilsa slices are marinated in mustard and coconut sauce before being wrapped in a banana leaf and steam-cooked.
The use of coconut milk lends a velvety texture to the king prawns used. Spices, particularly garam masala, flavour the semi-thick sauce.
Katla pieces are fried in mustard oil and cooked in onion, ginger paste, tomatoes, curd and many additional spices. It has a reputation for having a robust and spicy taste.
Rice and fish head are used in this dish. Preferably rohu or rui mach, or katla maach, as the head of the fish is bigger. It is an excellent combination of fish head, potato pieces and rice.
Fish balls made of knife fish are served with this fish curry. The dumplings, made from minced fish, are simmered in a gravy that's a symphony of spices, creating a dish fit for royalty.