Bengali food and its love affair with fish curries and fish fries is not surprising given the abundant fresh water rivers that criss-cross through the state, providing plenty of supply. Preparing and ...

The use of river fish and mustard oil gives Bengali fish curries their signature outstanding flavour. A daily curry is easy to cook up and can be made in less than half an hour. Saurab Paul Chowdhury, ...

Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...

Bengal has probably one of the richest culinary histories within our cuisine! Kolkata's vibrant street food scene, the delicious variety of desserts and mouth-watering curries makes this regional ...

Rui Macher Rezala is a traditional but very popular Bengali-style fragrant fish curry, for which the river fish Rohu is simmered in a creamy yoghurt base, says Bethica Das, a food blogger. The "slight ...

2 fresh hot green and/or red chilies (bird’s-eye is best), slit slightly Cut the fish into pieces that are about 2″ x 1″ and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside ...

There’s no topping the slick, oily ilish — fry it, smoke it or slather it with mustard — the queen of fish will never let you down. However, the soaring prices have made it difficult for most ...

Note: Adapted from “The Calcutta Kitchen” by Simon Parkes and Udit Sarkhel. Nigella seeds can be found at Indian markets. A karai is a very deep, circular pan used traditionally in Indian and ...

Traditional Bengali sehri meals offer a perfect balance of protein, fibre, and flavour, ensuring sustained energy during Ramadan. From chicken with green papaya to mustard-infused fish curry, these ...