Add the fish and allow to simmer until the fish turns opaque and is cooked through, 2 to 3 minutes. Serve hot, garnished with the cilantro.

This quintessential Bengali fish dish demonstrates hallmarks of Bengali cuisine — the use of mustard, a thorough preoccupation with freshness and a love of fish.

Want to make Bengali-style Fish in Yogurt Curry? Learn the ingredients and steps to follow to properly make the the best Bengali-style Fish in Yogurt Curry? recipe for your family and friends.

Bengal’s monsoon isn’t ruled by hilsa alone. From koi caught in backyard ponds to kajli, tyangra, and mourola crowding local ...

Fin spin: Unique recipes for rui, katla, ilish, pabda beyond bhaja and jhol A fun take on the characteristics of your favourite Bengali fish — with recipes ...

2. Bengali Fish Curry Freepik Maacher Jhol is every Bengali household’s go-to recipe. For this dish, freshwater fish like Rohu or Katla are the usual picks.

In 1947, Bengal’s Partition forced millions to migrate, carrying a lot more than memories — they brought recipes. From shutki mach to shukto, this is the story of how East and West Bengal’s ...

This weeknight dish is inspired by bhetki paturi, a mustard oil-coated fish that gets cooked in a banana leaf (or, in this case, foil).