Bengali Fish Curry (Bengal, India)
25 mins (prep 10, cooking 15)
18 ingredients
4-6 servings
I used this recipe for week 28 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation (and sub-nation) on Earth, and Bengal, India is my 28th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. You need a firm, white fish to make this curry (I used cod, but you could also use something like swordfish or mahi-mahi.)

Categories:  <-30-mins , main-dish , fish , indian , time-to-make ,
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Serving Size (102.85 g)
Servings 4
Amount per Serving
Calories 164.29 Calories from Fat 87.75
% Daily Value *
Total Fat 9.75g 60.03%
Saturated Fat 1.17g 23.42%
Trans Fat 0.06g %
Cholesterol 6.8mg 9.07%
Sodium 1034.95mg 172.49%
Total Carbohydrate 18.56g 24.75%
Dietary Fiber 1.94 g 31.02%
Sugars 7.13 g %
Protein 2.1g 16.78%
Vitamin A 318.32IU% Vitamin C 3.71mg%
Calcium 59.88mg% Iron 1.86mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cumin seed, red chiles, firm white fish, ground turmeric, fresh ginger, plain yogurt


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