When I crave a fish curry I always use Monkfish as it cooks fast and curls up in its skin with a light fishy taste that flavors the broth. This homey Bengali curry is flavored with ginger, cumin, coriander, tomatoes, and turmeric. All Bengali dishes have potatoes in them so you can mix the curry and potatoes with rice.
This is a light summery fish curry that you only get in Calcutta. Squeeze some lime juice over the dish and it tastes even better. This is a lovely dairy-free, nut-free, gluten-free dish.