Dahi Pona is a comforting Bengali fish curry where fresh pona (young rohu/katla) pieces are lightly fried and then simmered in a smooth curd (dahi) gravy. The sauce is built with ginger, green chilies, a touch of onion (optional), and whole spices tempered in mustard or neutral oil. Whisked yogurt brings gentle tang and silkiness, while turmeric, coriander, and a pinch of garam masala add warmth. The result is a light, homestyle curry that pairs perfectly with steamed rice.

Taste profile: mild‑to‑medium spice, pleasantly tangy from yogurt with ginger‑chili freshness.
Texture: fish tender and flaky; gravy smooth, light, and glossy.
Ideal for: homestyle Bengali lunches/dinners; those who prefer tangy, non‑mustard gravies.
Serving suggestion: garnish with fresh coriander and a drizzle of ghee; serve hot with steamed rice.

What You Get

2 pieces of pona fish in a tangy yogurt‑based gravy.

Key Highlights

Authentic Bengali dahi‑based curry.
Light, no‑cream gravy with balanced tang.
Spice level customizable.
Made fresh to order; packed hot.

Ingredients

Fish: pona (rohu/katla) pieces.
Base: whisked curd/yogurt, ginger paste, green chilies, optional onion.
Tempering: mustard oil or neutral oil, bay leaf, cumin seeds, whole garam masala (optional).
Spices: turmeric, coriander powder, Kashmiri/red chili (optional), garam masala, salt.
Finish: fresh coriander, ghee (optional), pinch of sugar (optional) to balance tang.