If there is one fish curry that defines Bengali cooking, it is Shorshe Ilish — hilsa fish cooked in a pungent, golden mustard gravy with green chili and a drizzle of mustard oil. The flavour is sharp, complex, and deeply comforting. It is best eaten with steamed white rice, with nothing else on the plate to distract from it.

1. 1
   Marinate the fish: Rub the hilsa pieces with turmeric, red chili powder, and salt. Let them rest for 10 minutes while you prepare the mustard paste.
2. 2
   Make mustard paste: Blend yellow and black mustard seeds with green chili, a pinch of salt, and a splash of water into a smooth, thick paste. Set aside.
3. 3
   Temper the oil: Heat mustard oil in a wide pan until it just begins to smoke — this removes the raw bitterness. Add nigella seeds and let them crackle for 30 seconds.
4. 4
   Lightly fry the fish: Gently place the marinated fish into the pan. Fry for 90 seconds on each side until they are just sealed. Do not overcook — they will finish in the gravy.
5. 5
   Build the gravy: Add the mustard paste to the pan with one cup of water. Stir gently, add sliced green chilies, and let it simmer on low heat for 8–10 minutes until the gravy thickens and the oil rises to the top. Finish with a teaspoon of raw mustard oil poured over the top just before serving.

A perfectly pan-fried fish fillet — crackling gold on the outside, soft and flaky within — is one of cooking’s most satisfying achievements. This technique works beautifully with any firm white fish: tilapia, basa, snapper, or cod. The coating is light, the seasoning is bold, and the whole thing is on the table in 20 minutes flat.

1. 1
   Dry the fillets: Pat the fish fillets completely dry with paper towels. This is the most important step — moisture is the enemy of a crispy crust.
2. 2
   Season the flour: Mix flour with paprika, garlic powder, cumin, black pepper, and salt in a shallow dish. Dredge each fillet through the mixture, pressing gently so the coating adheres evenly. Shake off any excess.
3. 3
   Pan fry: Heat oil in a non-stick or cast-iron pan over medium-high heat until it shimmers. Lay the fillets in the pan and do not touch them for 3–4 minutes. Let the crust form undisturbed.
4. 4
   Flip once: Carefully flip each fillet using a wide spatula. Cook for another 3 minutes on the second side. The fish is done when it flakes easily with a fork and the internal colour has turned from translucent to opaque white.
5. 5
   Transfer to a plate lined with paper towel for 30 seconds. Serve immediately with lemon wedges, fresh parsley, and your choice of dipping sauce.

When you want something light, healthy, and genuinely delicious without any fuss — baked fish with lemon and herbs is the answer. This technique keeps the fish incredibly moist while the garlic butter and fresh herbs create a flavour that tastes far more sophisticated than the effort involved. A brilliant weekday dinner that feels like a weekend treat.

1. 1
   Preheat oven to 200°C (390°F). Line a baking dish with parchment paper or lightly grease it with oil.
2. 2
   Make the herb butter: Combine melted butter, minced garlic, lemon juice, lemon zest, dill, parsley, oregano, salt, and white pepper in a small bowl. Mix well.
3. 3
   Coat the fish: Place fillets in the prepared baking dish. Spoon the herb butter generously over each fillet, making sure every inch is covered. Lay lemon slices on top.
4. 4
   Bake: Place in the preheated oven and bake for 15–18 minutes depending on thickness. The fish is done when it flakes easily with a fork and the top is lightly golden.
5. 5
   Spoon the pan juices back over the fish before serving. Excellent with roasted vegetables, crusty bread, or simple steamed rice.

This spicy fish masala is everything a great curry should be — layered, bold, and deeply satisfying. The tomato-onion base is cooked down until thick and jammy, creating a gravy that clings to every piece of fish. This works beautifully with rohu, catfish, or any firm-fleshed fish that can hold up to the bold spices without falling apart.

1. 1
   Marinate and fry the fish: Rub fish pieces with turmeric, half the chili powder, and salt. Shallow fry in oil for 2 minutes each side until just golden. Set aside on a plate.
2. 2
   Build the masala base: In the same pan, fry the chopped onions over medium heat until deeply golden — about 12 minutes. Add ginger-garlic paste and cook for 2 minutes until fragrant.
3. 3
   Add spices and tomato: Add coriander powder, cumin, remaining chili powder, and turmeric. Stir for 1 minute, then pour in the tomato puree. Cook on medium heat, stirring occasionally, until the masala thickens and oil separates from the sides — about 10 minutes.
4. 4
   Finish the curry: Add half a cup of water, stir, then gently lower the fried fish pieces into the gravy. Simmer on low heat for 6–8 minutes. Add garam masala, stir once, and turn off the heat.
5. 5
   Garnish generously with fresh coriander and a squeeze of lemon. Serve hot with rice, chapati, or naan.

Sometimes the best recipes are also the simplest. This garlic butter fish requires almost no preparation, uses just five core ingredients, and produces a result so flavourful and elegant that guests will assume you have been cooking for hours. The secret is browning the butter until it turns nutty and golden — that one step transforms everything.

1. 1
   Season the fish: Pat fillets dry and season both sides generously with salt, pepper, and paprika. This is your only seasoning layer, so do not be shy.
2. 2
   Sear the fish: Melt 2 tablespoons of butter in a pan over medium-high heat. When it foams, add the fish and cook for 3 minutes per side without moving. Transfer to a warm plate.
3. 3
   Brown the butter: Add the remaining 2 tablespoons of butter to the same pan. Let it melt and continue cooking over medium heat, swirling the pan, until the butter turns a light amber colour and smells nutty — about 2 minutes. Watch it carefully; it goes from brown to burnt quickly.
4. 4
   Add garlic and lemon: Add the minced garlic to the brown butter and cook for 30 seconds. Remove from heat and squeeze in the lemon juice — it will sizzle. Stir in the fresh parsley.
5. 5
   Pour the garlic brown butter sauce generously over the rested fish. Serve immediately with mashed potato, steamed vegetables, or a simple green salad.