Fish in mustard based curry is a signature bengali dish and it needs no introduction. Fish like rohu, katla,aar, pabda,hilsa, bata, parshe etc.can be prepared following this recipe. Mustard oil is recommended for preparing this Curry.
In most of the bengali recipes we fry the fish before using it in curry as it enhances the taste and you get the crispiness in spite of it being in curry. It also assures that the fish is cooked properly and is not overly soaked in curry (as the fish may lose it shape and might be in pieces)
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