BENGALI Fish Curry with Raita

Fish Curry


A Christmas feast, to say the least. Bring something warming and full of love to the table this holiday season.

Serves Icon



10 mins


30 mins



  • 600g Cod steaks (or any other white fish) 
  • 3 Medium tomatoes (chopped)
  •  2 Tablespoons ghee (or olive oil)
  • 1 Teaspoon nigella seeds (or black sesame seeds)
  • 2 Teaspoons of tumeric power
  • 2 Teaspoons of cumin
  • 1 Teaspoon ground coriander seeds 
  • 3 Green chillies
  • 1 Onion (diced)
  • 3 Cloves of garlic (minced) 
  • 2 Teaspoons Colman’s mustard powder
  • 1.5 Teaspoon rock salt 
  • Fresh coriander


  • 1 Teaspoon Colman’s mint sauce
  • ¼ Cucumber (peeled & grated) 
  • 150g Natural yogurt



  • Season the fish steaks with a pinch of salt and pepper then set aside.
  • Heat the ghee in a pan. Add nigella and allow to sizzle for just under a minute.
  • Add the cumin, tumeric and ground coriander seeds and cook down for 2-3 minutes.
  • Continue by adding the chopped onions and minced garlic. Cook until they become soft.
  • Add 2 teaspoons of Colman’s mustard powder, followed by the chopped tomatoes, chopped chilli, sea salt and 120ml boiling water.
  • Bring the curry to a boil, and allow it to cook down for 15-20 minutes.
  • Gently place the cod fillets into the curry sauce and cook for another 10 minutes.
  • Set the curry aside to rest whilst you prepare the raita. 
  • Peel and grate ¼ of a cucumber. 
  • Add the grated cucumber into the yogurt followed by the mint sauce. Stir well to ensure all the contents are well combined together. 
  • Serve the curry with some rice, naan bread and a generous dollop of raita.





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