The key to making the perfect fish curry is to cook the fish evenly at the right temperature and to know when to switch off the flame to avoid overcooking it. Once your fish starts flaking easily and losing its translucent appearance, it means it is cooked.
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Frequently Asked Questions
What fish is best for curry?
With different fish available in the market, buying the right fish can be confusing. You can easily choose from Basa fish, Salmon fish (Rawas), Pomfret, Hilsa, Catla and more, as these fish are best for making curry.
What type of fish cuts can be used to make fish curry?
Different cuts like Bengali cuts, steaks, and fillets can be used to make a fish curry. You can add bone-in or boneless pieces of the fish, with or without head and tail.