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.