Although the Hilsha season is over for this year, we in Delhi is still fortunate to be supplied with the coveted queen of all fishes. Though there are several dishes can be prepared of Hilsa aka “Ilish mach”, jhol and bhapa ilish are the commonest of all. However, in this Continue Reading
Our daily meal generally includes a fish curry almost every day particularly in lunch. That is why it cannot be too rich and spicy all the time. The light gravy which we call ‘Jhol’ or gravy per say is prepared without any onion or garlic and does have minimum spices. Continue Reading
Tangra Fish recipe is nothing new in my blog. Previously I shared two more recipes of tangra fish (Tangra Macher Jhol/ Tangra fish in Light Gravy , Tangra Macher Jhal/Tangra fish in Rich Gravy). Today’s recipe is almost similar to ‘Tangra Macher Jhol’ with slight difference in vegetables used. In Continue Reading
This year monsoon arrived pretty late. However, when it comes at the end it brings alongwith the craving for fried snacks. Although this is a mere excuse and I don’t need any specific season for having delicious, crispy, fried starters. Fish Finger was in my to do list for long. Continue Reading
Fish curry is unarguably the most talked about quintessential Bengali dish which is synonymous to Bengali life, culture and food. It is perhaps the single common denominator which binds the Bengali daily life as an inevitable but deterministic thread. Bengalis love to talk about fishes, throng the markets every day Continue Reading
I was dabbling with the idea of preparing something interesting with fish for a while. As luck would have it, the other day I found a couple of Bhola Bhetki fishes (Indian Jewfish in English) lying in the market which looked pretty fresh and reignited the desire. Not really suitable Continue Reading
Amidst lock-down, while everything is shut off, I was dearly missing my daily dose of fish curry. All of a sudden, got hold of good half a kilo of fresh Katla fish which demanded some special treatment. What else could be better to prepare a rich katla curry with creamy Continue Reading
Bombay Duck Fish or ‘Lote/ Loytta mach’ (in Bengali) although not being considered as a top grade fish, however can be turned into quite a few tasty preparations. ‘Lote Macher Jhuri’ is one of these finger-licking dishes. With ample use of onion, tomato and garlic, this mashed fish curry will surely rouse your Continue Reading
Hilsa (Ilish in Bengali), the most quintessential Bengali fish is still counted to be the poster boy of Bengali cuisine and culture withstanding the onslaught of modernity. Undoubtedly one of the most exotic fishes ever to be come out from the water of Bengal (East Bengal to be precise), make Continue Reading
Once in a while you stumble across a hidden treasure, somehow forgotten and buried somewhere. Finding this recipe of Salmon fish, prepared long back, gave me the pleasure as such. Salmon was one of my favourites during my expat days and sharing the recipe is like going down memory lane. Continue Reading