Unlike other Ilish macher recipes, the Hilsa fish or Ilish is fried and then cooked in a yogurt gravy, mildly flavored with cinnamon and cardamom
Doi Ilish | Hilsa Fish in Yogurt Gravy Recipe
Fish Recipes
Shorshe Bhapa Ilish | Bengali Hilsa Fish Curry Recipe
This shorshe bhapa ilish recipe is one of the most classic and favourite fish recipes for every Bengali out there. This hilsa curry is made using hilsa or ilish, a fish belonging to the herring family. It is native to the Bay of bengal and hence widely popular in Eastern Indian and Bangladeshi cuisine.
Doi Maach | Bengali Fish in Yogurt Curry Recipe
Doi Maach is a delicious fish curry recipe, where lightly fried fish pieces are simmered in a yoghurt based gravy. It comes together quickly and is deliciously mellow in taste. Those who do not prefer hot and spicy other Indian fish dishes can definitely give this Bengali fish curry of doi maach a try.
Rui Macher Matha diye Bandhakopi Tarkari Recipe
Rui Macher Matha diye Bandhakopi tarkari is a classic cabbage stir-fry cooked with Rohu fish head and a handful of spices. This bandhakopir tarkari is most often reserved for special occasions like weddings or family get-togethers where it is served as a part of the lunch menu.
Bhapa Rui Mach | Bengali Steamed Rohu Recipe
This Bengali fish recipe of bhapa rui is probably one of the healthiest preparations of all. It is steamed, with a minimum of spices and helps retain the flavour and goodness of the fish intact while cooking.
Aloo Phulkopi diye Rui Macher Jhol Recipe
This Rohu or Rui macher jhol recipe cooked with potatoes and cauliflower is a winter delight on every Bengali everyday cooking menu. Fresh water rohu or rui is lightly fried before adding to a very light gravy comprising of fried cauliflower and potatoes. It is light, comforting and has a high nutritional value.
Shorshe Bata Diye Tilapia Macher Recipe | Tilapia in Bengali Mustard Fish Curry
Shorshe bata diye Tilapia macher recipe is perhaps one of the most common ways of making Tilapia fish in a Bengali kitchen. This bony fish is simmered in a pungent mustard seed gravy, then duly served with some parboiled rice, accompanied by a wedge of lime to wrap the meal neatly.