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

Tilapia Sorshe Jhal is a traditional Bengali fish curry dish that combines the flavors of tilapia fish with a spicy mustard gravy. The term “Sorshe Jhal” translates to “spicy mustard gravy” in English, indicating the primary ingredient of the dish. The pungent and sharp taste of mustard seeds gives a distinctive flavor to this preparation.

Badhakopi Diye Macher Matha is a traditional Bengali dish that combines fish head (macher matha) with cabbage (badhakopi) to make an unique preparation. Combined with some aromatics spices, the final result is a unique and flavorful dish. This dry dish is very popular for its rich taste and aroma. Follow my instructions to cook this

Chuno Macher Jhal is a popular Bengali dish known for its fiery and spicy flavors. The star ingredient of Chuno Macher Jhal is Chuno mach, also known as small fish in English. The term “jhal” in Bengali refers to the hot and spicy nature of the dish. The dish lives up to its name by

Aloo Fulkopi Macher Jhol refers to a fish curry that is commonly found in a Bengali kitchen. This delicious dish combines the taste and flavor of cauliflower (fulkopi) and potatoes (aloo), apart from the fresh fish and a few simple common spices. The comforting and aromatic gravy is simple but delicious to taste. Let’s start

Amudi Fish Chorchori is a traditional dish hailing from the Indian state of West Bengal. Amudi fish is the star ingredient of this dish. Amadi or Amudini or Amudi fish is one of the small marine fishes that are available all over Bay of Bengal. The Amudi Macher Chorchori is a dry curry recipe. The tender

Ilish bhorta is a very popular dish in Bangladesh. This traditional recipe offers rich flavor of the Hilsa fish, also known as Ilish, mashed and mixed with several ingredients. The term “bhorta” typically refers to the mashed or pounded fish. Here are the simple steps to create this exotic dish in your home. Key Takeaways:

Bata Macher Jhal is a popular Bengali fish curry dish known for its unique and fiery flavors. It is a traditional recipe from the Indian state of West Bengal and is cherished for its bold spiciness. The term “Bata Macher” refers to a specific type of fish called Bata or Labeo bata, which is a

Fish Rezala also know as Macher Rezala is an aromatic dish that originates from the Indian subcontinent, particularly from the region of Bengal. It is a popular Bengali delicacy that showcases the rich culinary heritage of the region. Rezala is known for its rich, creamy, and flavorful gravy, which is infused with a blend of

Mocha Chingri is a delicious Bengali dish that combines two key ingredients: mocha (banana blossoms) and chingri (prawns). Mocha, or banana blossoms, are the edible flowers of the banana tree. They have a unique taste and texture, with a slightly bitter and tangy flavor. Follow my recipe to cook this delightful dish to perfection. Key

Rui Macher Posto is a classic Bengali dish that features a combination of Rui fish, also known as Rohu fish, and posto, which refers to poppy seeds. It is a common dish in all Bengal homes and is known for its distinct flavor, taste, and texture. The nuttiness of poppy seeds creates a delightful experience.

Shol Macher Jhol is a common dish of West Bengal, India that depicts traditional Bengali preparation of Snakehead Murrel fish. It tastes delightful due to the perfect blend of aromatic spices and the fresh fish. The gravy or “Jhol” has a light and soupy consistency full of delicate flavors and makes the pieces of fish

Ilish Macher Matha Diye Pui Shak is a traditional Bengali dish that brings together the unique flavors of Hilsa fish head and Pui Shak, also known as Malabar Spinach. Hilsa fish, also known as Ilish, is highly prized in Bengali cuisine for its unique taste and texture. The fish head, known as “matha” in Bengali,

Sorshe Ilish, also known as mustard Hilsa, is a traditional Bengali dish that combines two iconic ingredients: hilsa fish and mustard. It is a popular delicacy in the region of West Bengal, Bangladesh, and other parts of Eastern India. The Hilsa fish, also known as Ilish, is a highly sought-after fish known for its distinct

Commonly called as “macher jhol,” Bengali fish curry is a traditional and most cherished dish in Bengali cuisine. Since fish is an essential component of Bengali diet, this delectable dish finds a place in almost every Bengali kitchen. Made from simple ingredients and spices, fish curry is almost mandatory dish in everyday Bengali meal. Key

Potol Chingri or pointed gourd with prawn is a common dish in the Bengali kitchen. It is delicious and easy to make with fresh prawns and parwal or pointed gourd, along with a few simple spices like cumin, garam masala powder, and others. The taste of this traditional dish is as rich as its culinary

Rui Macher Kalia as it is commonly known to the Bengalis, is made from fresh Rohu fish and typical Bengali spices. The spicy and flavorful gravy adds to its taste and the specific cooking style of this dish gives it the name “Kalia.” Let’s dive in to the steps to cook this delicious dish with

“Shorshe Maach,” commonly referred to as Fish Mustard Curry, is made from mustard paste, the star ingredient of the recipe. This gem of Eastern Indian and Bangladeshi kitchens tastes bold and heavenly due to the combination of the succulent fish and flavor of mustard. Let’s unravel the steps to cook this hard-to-resist dish. Key Takeaways: