Bengali Mixed Fish Curry Recipe | Pangasius, Sorputi & Sea Barb

Learn how to make authentic Bengali Mixed Fish Curry using three varieties: Pangasius, Sorputi, and Sea Barb. This traditional village recipe shows you how to cook different fish types together without overcooking any of them—a technique passed down through generations. 🐟 Why Cook Multiple Fish Together? Each fish brings something unique: Pangasius adds substance, Sorputi adds sweetness, and Sea Barb adds delicacy. Together, they create a curry that's more complex and satisfying than any single-fish dish. 📝 Ingredients Used: Pangasius chunks (large pieces) Sorputi fish (small, whole or cut) Sea Barb fish (medium pieces) Onion, garlic, ginger paste Turmeric, red chili powder, cumin, coriander Mustard oil (essential for Bengali fish curry) Green chilies, fresh coriander 🔥 Cooking Technique: The secret is timing—firmer fish goes in first, delicate fish last. Plus how to build the curry base so each fish gets perfectly coated. 💧 Village-Style Wood Fire Cooking – Traditional methods that create depth of flavor modern kitchens can't replicate. 💬 Master This Recipe: 👍 LIKE if you're cooking this today 🔔 SUBSCRIBE for step-by-step Bengali recipes 📢 SHARE to help others discover this technique