A Rare Bengali Fish Curry Worth Trying: How to Cook Tapashi (Mango Fish) Right.
Tapashi (also called Mango Fish in some regions) isn’t something you find in every fish market. It’s small, delicate, and regionally limited—more common in southern Bangladesh and West Bengal’s river-delta areas. If you’ve never cooked it before, this is a good place to start.
This recipe, shared by Masuma Khatun, founder of Madol, offers a grounded approach to turning this uncommon fish into a fragrant, semi-dry curry. No tricky techniques. No complex spice pastes. You just need fresh tapashi, mustard oil, and a few basic pantry ingredients. If you like your fish with heat, some green chili, and the taste of fried crispy edges swimming in a thin gravy — this one delivers.
Let’s break it down.
What You’ll Need
This recipe serves about 3–4 people as a side dish.
- Tapashi fish – 500g, cleaned and gutted
- Mustard oil – ½ cup
- Nigella seeds (kalonji) – ½ tsp
- Fresh green chilies – 10 (you can reduce if you want less heat)
- Tomatoes – 2 large, sliced
- Ginger paste – ½ tsp
- Turmeric powder – 1 tsp total (¼ tsp for marinating, ¾ for gravy)
- Cumin powder – ¼ tsp
- Salt – to taste
- Warm water – about ½ cup, maybe a bit more
Tapashi is small, so try not to cut them further. Keep the whole body intact when possible.
You can substitute Corsula (Khorkhula) or other small river fish if tapashi isn’t available. But the texture and final taste will vary.
Marinating and Frying the Fish
Start by washing the fish thoroughly. These tend to carry river grit, so rinse a few extra times.
Then, in a bowl, coat the fish with ¼ tsp turmeric powder and a pinch of salt. Leave it for 5–7 minutes. This helps remove raw odor and firms up the texture before frying.
Heat mustard oil in a pan. Not sunflower, not soy. You need the pungency of mustard oil for the right flavor. Wait until it smokes slightly, then turn down the heat to medium.
Fry the fish gently. Tapashi is thin and fries quickly. Flip once. Don’t crowd the pan. When golden and crisp, remove to a clean plate. Try to avoid breaking them.
If you’re using non-stick, you can use a bit less oil, but it won’t taste quite the same.
Cooking the Curry
In the same oil (yes, you reuse it — that’s where the fishy, mustardy flavor lives), add ½ tsp kalonji (nigella seeds). Toss in the green chilies whole. Let them sizzle for 30 seconds on low heat.
Now add ½ tsp ginger paste and stir for a few seconds until the raw smell goes.
Next, add chopped tomatoes, ¾ tsp turmeric, ¼ tsp cumin powder, and salt to taste. Cook on low to medium heat. Stir occasionally. Tomatoes will soften and break down into a loose paste.
Pour in about ½ cup warm water. Mix everything well and let it bubble gently for 2 minutes.
Now slide in the fried fish. Spoon the gravy over gently so you don’t break the fish.
Cover with a lid. Simmer for 4–5 minutes on low heat.
When done, remove from heat. Let it sit covered for 5–10 minutes before serving. This allows the flavors to settle into the fish.
The finished dish is not soupy. The gravy is thin but clings to the fish. It goes well with warm rice and a wedge of lime.
What to Watch Out For
- Don’t skip the mustard oil. If you don’t like mustard oil, this recipe probably isn’t for you.
- Kalonji adds aroma but can taste bitter if burnt. Keep the heat low.
- Tapashi has tiny bones. Don’t serve this to toddlers or people who struggle with bony fish.
- Use a wide flat pan if possible. It helps prevent fish breakage when turning or serving.
- Don’t overcook after adding the fish. It gets mushy if simmered too long.
This is one of those dishes that tastes better after a few hours. If you’re making it for lunch, cook it in the morning and let it rest. Reheat gently.
Why This Recipe Stands Out
Most people outside southern Bangladesh haven’t cooked with tapashi. It’s underutilized despite being affordable and flavorful. This dish is one of the few that gives it the attention it deserves — a light, spiced curry with a mustard base, not overwhelmed by garlic or strong spice blends.
It works for both everyday meals and more nostalgic home-style feasts. If you’re looking for recipes that highlight uncommon local fish without making it complicated, this one’s worth bookmarking.
