Pangash Macher Korma- best for Sunday Lunch

by | Aug 4, 2026 | Food, Foodblog | 0 comments

Pangash maach probably has the worst reputation in the fish market. I know of people who would rather buy the Vietnamese basa than a Pangash. Mention its name and you’ll almost always find someone dismissing it before they’ve even tasted it. Somewhere along the way, Pangash earned a reputation of being an inferior fish, and it has carried that baggage ever since. But then cook it well, like this rich and delicious pangash macher korma, and then you see the magic.

The Vietnamese Basa, is a close cousin. It’s very popular in Chinese restaurants as well as places where they mix basa with Bhetki for a fish fry. Pangash has noticeably more flavour, firmer flesh and a beautiful pinkish hue that makes it far more enjoyable to cook with. It is also one of those fish that adapts wonderfully to robust gravies. Since the flesh is meaty and has very few bones, it absorbs spices beautifully without breaking apart during cooking.

What can you cook with Pangash mach?

Instead of a light jhol, this recipe celebrates everything the fish does best. Fried pieces of pangash are gently simmered in a luxurious gravy made with sweet caramelised beresta, creamy yoghurt, fragrant whole spices and a touch of shahi garam masala. The onions bring sweetness, the yoghurt adds richness without making the curry heavy, and the aromatic spices create layers of flavour that complement the fish rather than overpower it.

The result is a mildly spiced, silky curry that feels festive enough for a special lunch. Yet it is simple enough to cook whenever you’re craving something different from a shorshe bata. Serve it with steamed Gobindobhog rice or plain white rice, and don’t be surprised if you find yourself reaching for a second helping.

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Pangash Macher Korma

It's a rich yoghurt- and onion-based gravy for this beautiful fatty fish.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Fish Recipes, Non Vegetarian
Cuisine: Bangladeshi, Bengali, Indian
Ingredients Method

Ingredients
  

Marination
  • 500 gms Pangash maach, cut into medium pieces
  • salt
  • ½ tsp turmeric powder
  • 2 tsp lemon juice
For the gravy
  • 2 large onions, finely sliced
  • ½ cup thick yoghurt, whisked with a tsp of maida
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 bay leaf
  • 1 black cardamom
  • 3 green cardamom
  • ½ inch cinnamon stick
  • 4 cloves
  • 1½ tsp Kashmiri red chili powder
  • ½ tsp cardamom powder
  • ½ tsp shahi garam masala
  • ½ tsp turmeric powder
  • ½ tsp sugar to taste (optional)
  • salt to taste
  • any vegetable oil
  • green chilies
  • dry red chili

Method
 

  1. Marinate the fish with all the necessary ingredients and set aside for 10 mins.
  2. Heat any vegetable oil and fry the onions over high heat till they are golden brown. Take the onions out and let it cool down and then grind into a paste.
  3. In the same oil, lightly fry the fish and set them aside.
  4. Temper the remaining oil with dry red chili, bay leaves, cinnamon, cloves and both the cardamoms.
  5. Add the ginger and garlic paste and cook until the raw smell disappears.
  6. Add the turmeric, Kashmiri red chili, and coriander powder and mix well on medium to low heat.
  7. Add the beresta paste and mix it well.
  8. Lower the heat and add the whisked yoghurt gradually, stirring continuously so that it doesn't split.
  9. Add warm water to reach your preferred consistency, season with salt and a pinch of sugar, then gently slide in the fried fish pieces.
  10. Cover and simmer for 6–8 minutes so the pangash absorbs the flavours. Finish with shahi garam masala and split green chilies.
  11. Serve with steamed rice.