How to Cook Topse Fish and Khorkhula Fish Bengali-Style

Two regional Bengali fish dishes, Topse fish (crispy and semi-dry) and Khorkhula fish curry, use simple ingredients and home-style techniques. These recipes come from traditional kitchens where availability depends on location, but the methods stay straightforward.

Here’s how to make both.

Topse Fish – Light Fry with Gravy Finish

Topse fish is small, soft-boned, and often served fried. This version adds a little gravy to make it richer.

To cook Topse fish with a soft gravy layer, follow these steps:

1. Clean 500 grams of Topse fish. Remove scales and guts, then rinse thoroughly.
2. Mix the fish with ¼ teaspoon turmeric powder and a pinch of salt. Let it sit for 5 to 7 minutes.
3. Heat ½ cup mustard oil in a pan. Once hot, fry the fish on both sides until golden brown. Remove and set aside.
4. In the same oil, add:
   • ½ teaspoon black cumin seeds (kalonji)
   • 10 whole green chilies
   Sauté for 30 seconds.
5. Add ½ teaspoon ginger paste. Stir gently for 1 minute.
6. Add the following:
   • 2 chopped tomatoes
   • ¾ teaspoon turmeric powder
   • ¼ teaspoon cumin powder
   • Salt to taste
7. Pour in ½ cup warm water and cook the mixture for 2 minutes.
8. Add the fried fish and another ½ cup warm water.
9. Cover and cook on low heat for 5 minutes. Turn off the heat and let it rest covered.

Topse fish in this recipe comes out soft with a slightly oily sauce, good with warm rice.

Khorkhula Fish Curry with Ridge Gourd

Khorkhula (or Khorshula) is a firm-fleshed river fish. The curry here includes ridge gourd (dhundul), making it mild and balanced.

To cook Khorkhula fish curry, follow these steps:

1. Clean 2 large Khorkhula fish. Rub with turmeric and salt. Let it rest for 5 minutes.
2. Heat ¾ cup soybean oil in a pan. Fry the fish until both sides are well browned. Set aside.
3. In the same oil, add:
   • 1 medium chopped onion
   • Fry until golden brown
4. Add:
   • ¼ teaspoon ginger paste
   • ¼ teaspoon garlic paste
   • 1 teaspoon turmeric powder
   • 1 teaspoon chili powder
   • ½ teaspoon cumin powder
   • 1 chopped tomato
   Sauté for 2 minutes.
5. Add 1 cup long-cut ridge gourd. Cook with the spices for 3 minutes.
6. Add the fried fish pieces. Stir to mix well.
7. Pour in 1½ cups hot water. Cover and cook on high for 5 minutes.
8. Flip the fish. Lower the heat. Cover and cook for another 8 minutes.
9. Finish with:
   • 6 whole green chilies
   • Fresh chopped coriander
   • Salt adjustment
   Simmer for 2 more minutes.

Quick List of Ingredients

Topse Fish:

• 500g Topse fish
• ½ cup mustard oil
• ½ tsp black cumin seeds
• 10 green chilies
• 2 tomatoes
• ½ tsp ginger paste
• 1 tsp turmeric powder
• ¼ tsp cumin powder
• Salt
• 1 cup warm water (used in two parts)

Khorkhula Fish:

• 2 Khorkhula fish
• 1 cup ridge gourd, sliced
• ¾ cup soybean oil
• 1 medium onion
• 1 tomato
• ¼ tsp ginger paste
• ¼ tsp garlic paste
• 1 tsp turmeric powder
• 1 tsp chili powder
• ½ tsp cumin powder
• 6 green chilies
• Fresh coriander
• Salt
• 2 cups warm water (used in parts)

These dishes serve best with plain rice and need no extra seasoning. Keep portions small—both dishes use oil generously and are filling. Let me know if you want simpler versions for smaller fish or low-oil cooking.