Salmon is a widely popular fish in Europe, used in various dishes, with pastas, risottos and even in salads. However the best one can do with the Salmon is to bake it. The fleshy baked fish with fat between the layers make it simply outrageous. However, it has its fare Continue Reading
A few weeks back, I have shared with you the recipe of Mullet fish gravy aka Parshe macher jhol. Today, it is the turn for Tangra fish which is almost similar to Parshe or Mullet fish in size, sometimes even larger. However, it has its distinctive taste and can be Continue Reading
Parshe macher jhlol or Mullet fish gravy with green chilli and nigella seeds has found its place in Bengali kitchen perhaps from time immemorial. Small in size, fitted well within the palm, Parshe has an immaculate taste which is simply unmatched. I am pretty fond of Parshe fish and invariably Continue Reading
‘Pabda’ is quite a well known fish in Bengal and one of my favourites too. Back home, it can be prepared in different ways, however I like it most when cooked in mustard gravy and tastes a bit on the upper edge of my spice tolerance. In fact, fish curry Continue Reading
Ilish or Hilsa is the king of fishes for Bengali. This fish is generally found in sweet river water and possess a distinctive silver like shining body. What sets it apart from all the other fishes is its supreme unbeatable taste which however comes at the cost of innumerable thin Continue Reading
Baked fish with mustard paste or “Fish Paturi” is quite phenomenal if you are a fan of spicy fish dishes. The whole idea of wrapping the raw fish in Banana leaf to be baked in light heat with letting the flavour of mustard and chilly infused into the flesh is Continue Reading
Bengalis are very fond of fishes which feature mandetorily in their daily diet. Mainly those fishes are sweet water ones and are quite different from the sea-fishes. In Europe, among various kinds, Salmon ranks high due to its unparallel taste with thick flesh and smoothy fat. We mostly go for Continue Reading