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Recipe: Bengali Fish Curry

15 January 2018 at 10:11


An ideal dish for this time of year, this recipe is taken from a book by a friend of mine based on Indian cooking and food. The fish I have used here is pike and is a fresh water fish which is available from Scottish lochs, notably Loch Awe in Argyll where I ran a hotel many years ago. Many of the places in the Seafood Trail will be able to source them. If Pike is not available any firm white fleshed fish will be fine. Pike fishing is a great coarse fishing sport and can be done on Loch Awe.


450g pike fillets, cut into about 8 pieces
2 tsp turmeric
1 tsp cumin seeds
1 tsp mustard seeds
3cm piece of fresh ginger, peeled and chopped
1 large onion peeled and chopped
4 tblsp oil
½ tsp onion seeds
1 tsp chilli powder
2 tsp ground coriander
1 large potato cut into wedges
1 small cauliflower, cut into florets
Fresh chopped coriander


  1. Rub the fish fillets with a little salt and 1 tsp turmeric.
  2. Soak the mustard seeds and cumin with the turmeric in 4 tblsp warm water for 10 minutes and then puree in a blender with the ginger and onion, adding more water to create a very smooth paste.
  3. Heat a large pan or wok with a little oil and fry the fish until crisp, set aside.
  4. Add a little more oil and fry the onion seeds, briefly, and then pour in the onion puree, the remaining turmeric and chilli.
  5. Add the potato wedges and reduce the heat, cook for a few minutes, then add the cauliflower and a little more water, simmer for another 10 minutes.
  6. Turn off the heat and gently place the fish pieces into the mixture, leave for a few minutes to heat through and serve taking care not to break up the fish pieces. Serve with rice and the chopped coriander.

Recipe by Christopher Trotter
Food Photography by Caroline Trotter