Fish and Seafood Main Course

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

Ilish Macher Matha Diye Chal Kumro displays the unique fascination of Bengalis to use fish and different types of vegetables to make a unique dish. This dish is made from the head of Hilsa (Ilish) fish and Chal Kumro (ash gourd) combined with regular spices. It is tasty and easy to cook, as you will

Ilish Macher Paturi or Ilish Paturi is an orthodox Bengali dish. This comprises fresh Hilsa fish, also known as Ilish mach and a carefully curated blend of spices. The fish is cooked in wrapped banana leaves, which gives it the name “Paturi.” This popular delicacy of Bangladesh and West Bengal is usually steamed or grilled,

Fish masala is a flavorful dish that is popular in various cuisines around the world, particularly in India. It is a delightful blend of spices combined with tender fish, creating a dish that is both satisfying and full of bold flavors. The term “masala” refers to a mixture of ground spices commonly used in Indian

Fish Korma is a delicious and aromatic dish that originates from the Indian subcontinent. It is a popular variation of the traditional Korma, a creamy and mildly spiced curry known for its rich flavors and velvety texture. While the original Korma is primarily prepared with meat such as chicken or lamb, Fish Korma offers a

Chingri Kochu Shak is a popular Bengali dish that combines the leafy greens of taro with prawns. The combination of tender prawns and the vibrant flavors of kochu shak creates a harmonious balance of textures and tastes. Simply follow my recipe to cook this dish at home. Key Takeaways: Chingri Kochu Shak is a popular

Aloo Begun Macher Jhol is a popular Bengali fish curry that includes aloo (potatoes), begun (eggplant), and fish. Aloo (potatoes) and begun (eggplant) are widely used vegetables in Bengali cuisine, adding their distinct flavors and textures to various dishes. In “Fish Curry With Potato & Eggplant,” these vegetables are cooked to create a flavourful dish.

Ilish Macher Matha diye Palong Shak is a traditional Bengali dish that combines the head of the Hilsa fish, known as “Ilish macher matha” in Bengali, with spinach, referred to as “palong shak.” This delicious dish showcases the flavors of the Hilsa fish along with the nutrient-rich goodness of spinach. The head of the Hilsa

There is something about this Bengali fish curry prepared in a spicy mustard gravy that warms your heart and soul. Tilapia Sorshe Jhal is a perfect blend of freshly ground black mustard seeds, green chilies, and mustard oil. The dish is simple yet flavorful, with chopped onions and Kashmiri red chilli powder as some other

Badhakopi Diye Macher Matha is a Bengali specialty that warms the heart and satisfies the taste buds with its combination of tender cabbage, potatoes, spices, and fried fish head. I am fond of such dishes because cabbage slowly absorbs the flavors of other ingredients and becomes tender. This dish is substantial but not rich and

Chuno Macher Jhal is a dish I usually make for my family when the market does not have any other fresh fish variety. These mixture of different types of small fish varieties is cooked in a spicy and piquant gravy that adds flavor to the monotonous meal. I specifically like the kalonji crackling in mustard

Aloo Fulkopi Macher Jhol is the fish curry that takes over my weekly menu as soon as cauliflowers show up in the market. The Rohu fish goes well with the eventual thin and golden gravy. I grew up eating this in lunches without any complaints and often asked for a second helping of rice. Now

Amudi Fish Chorchori is my comfort food. I grew up in Bengali households where a certain smell of mustard oil would waft through the house as a signal for lunch. This recipe is a variation of that comfort food. It is simple to make and uses a handful of readily available ingredients. It is also

Ilish Bhorta was normally made by my mother in our house because nobody wanted to have the tail pieces due to too many bones in them, and surprisingly, nobody complained. The smoky chilies, sweet raw onion and the raw mustard oil added in the end turned those humble scraps into the best plate of the

In our home, Bata Macher Jhal is a dish that separates an ordinary weekday fish curry from a festive lunch. These small, bony river fish pieces are first marinated, fried and then go into the thick, spicy gravy. This particular rendition is the simplest one of all, mainly needing onions, green chilies, black cumin and

Fish Rezala is one thing I normally cook when guests visit our home. It is a classic dish with a white and slightly sweet gravy, with the fragrant rose water adding to its taste. I usually cook it with rohu fish but other varieties with less bones can also be used. The fragrance fills the

Mocha Chingri is one of those Bengali specialties that needs meticulously preparing a banana blossom. I can remember my fingers stained black when I first learned to clean one, and how well it had paid off when one took the first bite. Lightly fried prawns, small chunks of potatoes and the slight bitterness of the

Rui Macher Posto is the type of Bengali fish curry that is not cooked on special occasions. It is a simple, homely dish, and that is why I make it often. For many families, it is a dish that is prepared quite often, enjoyed with steamed rice with the pale, creamy poppy seed sauce on

There is something special about the Shol Macher Jhol that takes me straight back to my grandmother’s kitchen in childhood. This was the dish she made every time monsoon clouds rolled in, and I have been chasing that same comfort ever since. This recipe is my version, built from years of trial, error, and one

Growing up, I would not have considered a Bengali monsoon complete without Ilish Macher Matha Diye Pui Shak simmering on the stove. This recipe comes from my own kitchen as I make pui shak, five vegetables, and hilsa heads slowly cooked together to create something that tastes like home. Simple ingredients come together to make

The first time I ever made Sorshe Ilish at home, my elder sister supervised and instructed me not to grind the mustard too fast and too fine. She was right as the texture of the gravy was not as desired. Since then and even to this day, whenever I prepare this dish, I still remember

The smell of mustard oil sizzling in the pan takes me straight back to my grandmother’s kitchen in Kolkata. That is where I learnt how to make Bengali fish curry, or macher jhol, properly. On every Sunday, this simple curry brings all members of my family together to the table. At a Glance: Bengali Fish

Growing up, my mother had this uncanny ability to prepare potol chingri without any recipe in front of her. It is one of the most sought-after Bengali dishes, prepared with pointed gourd and prawns in a mild gravy. To this day, I prepare it the same old way, and it never fails to surprise me

Rui Macher Kalia is one of my favorite dishes that I make anytime I want to treat myself to something special in addition to an ordinary fish curry. When I was growing up, my mother would make this incredible delicacy with a rich and slightly thick sauce of cashew and yogurt prepared on weekends or

Growing up, a special lunch at home would never be complete without a bowl of fish mustard curry kept beside the rice pot. My mother would often grind mustard seeds on a traditional “silbata” while telling me that the flavor gets entirely altered when they are ground in a machine. Bata fish is tender and