This is such a simple, classic Bengali dish, and takes just minutes to put together after you marinate the fish. I’ve adapted it to cook in the oven, as I find the yogurt keeps its silky texture best that way, and used salmon in place of the traditional freshwater rohu. You could definitely use any other type of firm, white-fleshed fish – monkfish is lovely for a special occasion. Serve with freshly cooked white rice with a little butter stirred through.