Fish and Seafood Main Course

Fish bhuna consists of marinated Rohu or Katla fish pieces which are prepared with a thick rich sauce. The gravy contains onions and tomatoes together with aromatic powdered spices. The fish pieces are first marinated with turmeric, coriander powder and red chili powder before they undergo frying. The fish pieces are then added to the […]

Pomfret mustard involves cooking marinated Pomfret fish in a gravy that contains yellow mustard seeds, black mustard seeds, poppy seeds, green chilies, salt, curd and water. The fish pieces get marinated through the application of mustard oil, salt, turmeric powder and Kashmiri red chili powder. The gravy is cooked in mustard oil along with nigella

Green masala fish curry is usually made of fish pieces with fewer bones and is cooked in a thick green masala paste made up of coconut, blanched spinach, coriander leaves, ginger, cloves and a variety of spices. Fresh curry leaves and tamarind are also added to enhance the taste and flavor. The process to make

Fish molee is a traditional dish from Kerala that requires coconut oil as its cooking medium. The dish features soft pomfret fish which is cooked in a coconut milk gravy. The fish pieces undergo marination with a black pepper, turmeric, ginger, garlic and lemon juice mixture. The gravy contains a mild spice level which includes

Muri ghonto is a traditional Bengali dish that mainly features fish head, fragrant Gobindobhog rice, potatoes, and a delicious mix of both whole and ground spices. It is usually made using Katla or Rohu fish head, which is slowly braised so that the rice gets the wonderful flavors of mustard oil, ghee, garam masala, and

Ilish bhapa is a traditional Bengali dish made by steaming fresh hilsa fish marinated in a mustard, based gravy. The fish pieces are covered in a paste made of yellow and black mustard seeds, poppy seeds, green chilies, salt, and turmeric, along with abundant mustard oil. Slow cooking on very low heat is the traditional

Katla macher kalia is a very popular Bengali fish curry dish that is made of large chunks of Katla fish, which is cooked in a thick sauce made of onions and a combination of whole spices along with ginger and garlic pastes, yogurt, cashew pastes, raisins, and ghee that makes this dish a royal one.

Kolhapuri fish curry is a fiery twist on coastal cooking from Maharashtra’s core kitchens. Fresh fish slips into a paste made from slow-charred coconut, roasted spices, sesame and coriander seeds and mixed with onion, tomato, garlic, ginger and other raw ingredients. Before putting in a hot and thick sauce, every piece of fish takes a

Fish vindaloo is made from fish pieces, usually with fewer bones, such as Kingfish, marinated with lemon juice and other spices. These marinated fish pieces are then cooked in rich masala paste made from mustard seeds, ginger, white vinegar, and garlic along with sauteed onion and a variety of spices. You can make fish vindaloo

Fish tikka masala is made with small fried pieces of fish, usually shoal fish. Before frying these pieces, they are mixed with lemon juice and a few aromatic spices and kept aside for marination. Eventually, they are cooked in a spicy masala gravy consisting of onion and tomato paste, fresh cream and more. The steps

Fish kofta is made from balls of boiled fish mixed with egg, boiled potatoes and a variety of spices. These balls are first fried and then cooked in a spicy gravy made of onion and tomato paste, sugar, and a variety of whole and powdered spices. The elaborate steps to make fish kofta at home

Goan fish curry is usually made from marinated king mackerel fish pieces cooked in a spicy masala paste comprising grated coconut, ginger, garlic, and a variety of spices. The gravy further includes onions, green chilies, and dry kokum. It is very easy to make Goan fish curry at home. Just follow my recipe to surprise

Rupchanda Macher Jhol is a tasty and flavorful Bengali fish curry. The star ingredient of the dish is Rupchanda fish or Chinese Pomfret. Add to that, you will need some simple spices and ingredients usually available in any Bengali kitchen. Follow the instructions in my simple recipe to cook this delightful dish at home in

Ilish Macher Tel Jhal is a traditional Bengali delicacy is made with Hilsa fish, green chili, mustard paste and spices. The taste and flavor of the fish is further enhanced by the fresh mustard paste and other common ingredients and spices found in almost every Bengali Kitchen. It is not hard to cook this delicious

Doi Katla is a delightful Bengali dish that brings together the richness of Katla fish with a blend of aromatic spices, curd and creamy textures. This recipe combines marinated fish with a luscious cashew and poppy seed gravy, resulting in a dish fit for both everyday meals and special gatherings. Follow the simple instruction of

Ilish Macher Jhol, is a traditional Bengali fish curry. The dish features the high-quality hilsa fish, the highly prized fish loved by Bengalis. Cooked with simple ingredients like potatoes and eggplant (brinjal), the dish offers an aromatic and satisfying experience. Follow my simple recipe to cook this delightful Bengali traditional dish at home to enhance

Macher Matha Diye Moong Dal delivers the true essence of Bengali cuisine. It is a common dish of the Bengalis. It is usually made with the heads of Katla fish, perfectly blend with tender moong dal and flavorful spices. Perfection of the spices is the key to the rich taste of this dish, which is

Kachkola Diye Macher Jhol is a traditional and common Bengali recipe made with raw banana and fish. Usually, Silver Carp or Rohu fish is used to make this delightful fish curry. This mouthwatering dish is known for the tender flavor fresh fish blend perfectly with the bananas infused with turmeric powder along with some common spices

Fish Egg Curry, also known as “Macher Dimer Jhol” in Bengali cuisine, is a savory and flavorful seafood dish made with fish roe or fish eggs. Fish roe, also known as fish eggs or caviar, adds a unique texture and a burst of briny, oceanic flavors to this dish. Fish Egg Curry is a harmonious

Macher Dimer Jhuri is a Bengali delicacy made with fish eggs, a beloved ingredient in Bengali cuisine. The name “Macher Dimer Jhuri” means “Fish Egg Bhurji,” reflecting the process of creating a dish from these delicate fish eggs. In this recipe, the fish roe is carefully cleaned and combined with a medley of spices, resulting

Tilapia Macher Tok refers to a sour fish curry known for its unique taste and blend of flavors. Literally, “Macher Tok” in Bengali translates to “Sour Fish” in English. This popular Bengali fish dish is made with fresh tilapia fish. The succulent fish and the tanginess combine perfectly to offer a lingering taste with a

Rui Macher Patla Jhol is a delicious Bengali fish curry known for its mildly spiced flavors. In this traditional recipe, “Rui Macher” refers to the Rohu fish, a popular freshwater fish commonly used in Bengali cuisine. “Patla Jhol” means “thin curry”, indicating that the gravy is not too thick or heavy. It is very easy

Tilapia Macher Tel Jhal is a spicy and delicious Bengali fish curry. This dish is made with fresh tilapia fish and a few common spices, cooked perfectly with tomatoes to add the tanginess. Cooked basically with mustard oil, the taste of the tender flesh and mild flavor of the fish is further enhanced by the

Rui Macher Jhol is also called Rohu Fish Curry. This is a delicious and common Bengali fish curry characterized by the fresh aroma of Rohu fish and is known for its simplicity. A few common Indian spices are used to make this dish that enhances the flavor. The soupy texture of the dish makes it

Ilish Macher Tok is a traditional Bengali fish curry known for its tangy and spicy flavors. “Ilish Macher” refers to the type of fish used, which is the Hilsa fish, a popular fish in the Bengali cuisine. “Tok” means “sour”, which indicates the distinctive tangy taste of the dish. Though tamarind is widely used, you can

Kochur loti chingri is a popular Bengali dish made with two key ingredients: kochur loti, which refers to the taro stolon, and chingri, which means prawns or shrimp. The taro plant, known as kochu in Bengali, has edible stems that are commonly used in Bengali cuisine. These stems are peeled, cleaned, and cut into small pieces,

Prawn, Jhinga, or Chingri masala is a succulent and tasty dish that will leave you craving for more. The spice gravy comprising tomatoes adds to the rich taste of the fresh prawns, the most common Indian seafood, which is a hit in Indian kitchens. The dish is as easy to cook as it sounds, and

Prawn Kadai Paturi is a popular Bengali dish. It comprises marinated prawns typically with mustard paste, cooked in a kadai (deep cooking pan), with a blend of common spices and ingredients. It is quite different from traditional fish parturi recipes as it is not steamed or grilled with wrapped banana leaves. It is very easy

Chingri Malai Curry is also commonly called Prawn Malai Curry. This is an iconic and extremely popular dish cooked in almost every Bengali kitchen. This delicious dish looks awesome due to the ‘Malai’ or cream which comes from the coconut milk used in it. It is not difficult to cook this iconic Bengali treat even

Spicy fish curry is also called macher jhal in Bengali. This traditional dish is made with fresh fish and a combination of specific spices to make the tasty and spicy gravy. Though you will find this popular dish in many cuisines, including Thai and Malaysian, the Indian or Bengali variant is influenced by the regional