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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 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 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.
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.
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 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.