How to make Bengali Fish Fry-SK Khazana -

Bengalis love their fish and when it is fried with green masala it tastes simply great

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless bhetki fish fillets , Medium onion

Cuisine : Bengali

Course : Snacks and Starters

Bengali Fish Fry-SK Khazana

Bengali Fish Fry-SK Khazana Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bengali Fish Fry-SK Khazana Recipe

  • Boneless bhetki fish fillets cut into 1 inch pieces 250 grams

  • Medium onion finely chopped 1

  • Green chillies 2

  • Ginger roughly chopped 1 inch

  • Garlic cloves 4-5

  • Fresh coriander leaves finely chopped 3 tablespoons

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Eggs beaten 2

  • Dried breadcrumbs for coating

  • Oil to deep fry

  • Onion rings to serve

  • Lemon slices to serve

  • Kasundi mustard to serve


Step 1

Blend together onions, green chillies, ginger, garlic and coriander leaves with sufficient water to a fine paste.

Step 2

Put fish pieces in a bowl. Add salt and lemon juice and mix well. Add prepared paste and rub in well. Add garam masala powder and cumin powder, mix well and set aside to marinate for 15-20 minutes.

Step 3

Dip marinated fish pieces in beaten eggs and coat with breadcrumbs.

Step 4

Heat sufficient oil in a kadai. Deep-fry fish pieces till golden brown. Drain on absorbent paper.

Step 5

Serve hot with onion rings, lemon slices and Kasundi mustard.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.