This delicious Bengali fish curry recipe is designed to feed a family – simply halve the ingredients if you are only cooking for two.


Cut the fish into large pieces and place in a bowl. Add the lemon juice, half the turmeric and season with a pinch of salt. Mix and set aside for 15 minutes.

Heat enough oil to cover the base of a frypan. Season the flour with salt and pepper and dust the fish in the seasoned flour. Fry the fish on both sides until browned, remove and drain on a paper towel.

Heat 4 Tbsp of vegetable oil in a frypan. When the oil is hot but not smoking add the sugar and let it caramelise. When the sugar is golden brown add the onion, ginger and garlic and fry, stirring regularly until just beginning to colour.

Add the ground coriander, chilli powder and the remaining turmeric, fry for a few minutes and then add the tinned tomatoes. Cook for a few minutes. Add the warm water and a pinch of salt.

Carefully add the fish to the pan, reduce the heat and simmer uncovered for five minutes.

Garnish with the chopped coriander and serve.


600g Monkfish fillets

2 Tbsp lemon juice

1 tsp ground turmeric*

½ cup flour*

4 Tbsp vegetable oil, plus extra for shallow frying*

2 tsp sugar*

1 onion, finely chopped

1 Tbsp ginger, grated

4 cloves garlic, crushed

1 tsp ground coriander*

1 tsp chilli powder*

400g tin chopped tomatoes

1 cup warm water*

2 Tbsp coriander, roughly chopped

1 tsp salt, to taste*

*pantry staples, not included in your Market Box