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.
This Kolkata-style Chilli fish recipe is a popular Indo-Chinese fish recipe, often served as a side dish to fried rice or noodles. What stands out in this recipe is that it is a burst of flavour yet comes together in time. Plus it needs the basic ingredients from your pantry.
This Bengali Fish Fry is popular street food from Kolkata, that hardly needs an introduction. Beautifully carved Bhetki (Barramundi or Seabass) fish fillet, marinated in onion, ginger, garlic & chilli juice before dipped in an egg wash & breaded for frying them to perfection.
This Katla Macher recipe of using the macher tel or fish fat is one of the unique dishes popular in my family. Here, the katla macher tel that is fish fat and its liver is fried in some mustard oil along with chopped onion and a handful of rice. This in itself is a dish and doesn’t need any side dish to go with.
This Macher Matha diye Pulao made with Rohu fish head is like macher matha diye muri ghonto which usually uses fragrant gobindobhog variety of rice. Here, I have used famous Indian rice, Basmati. Eating a fish head requires practice and patience, but once mastered it opens the doors to relishing several fish head recipes.
Sorshe Ilish Macher Jhal is a classic Bengali dish where Ilish or Hilsa Herring is cooked in a gravy of Mustard Seeds paste. This Sorshe Ilish recipe is the easiest and the simplest way to relish season’s fresh Hilsa. This is my personal view, a must-try ilish macher recipe for all the illish maach lovers.