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