Posts on 'fish'

Sorshe bata (mustard paste) diye Mach (fish) is a staple for Bengali. I truly love every form of bengali fish curry from Jhol to Kaliya with some steamed rice. My mom makes this Sorshe bata diye Mach very often but I have never tried it with onion, ginger and garlic. One day I came across this Sorshe Salmon recipe of Somedutta's (my friday food swings) and it caught my attention. I gave it a try, ...

During summer everybody wants to spend less time in kitchen. Usually I make daal, curry or some veggie stir fried for lunch but the hot, humid weather of Texas is pushing me to cook short and simple meal. Well, how can I not cook something special on weekend? You don't have to stand more than 20 minutes in front of those hot burners to creat this awesome Grilled fish and Spinach rice platter. To m ...

Bhapa means steamed. There are so many fish curry recipes in Bengali cuisine which calls for 'mustard' / sorshe, this particular item is a jewel. Fresh flavor of mustard oil and green chilies goes so well with shrimp. With some steamed rice this 'sorshe chingri bhapa' tastes best. You can make this with fish fillet or paneer also. If you are a shrimp lover and also don't know about this dish, then ...

If you have any Bengali friend in your gang then I guess you already know that he / she has a thing for fish, football and rabindra sangeet. We eat fish in many forms like thick curry (kaliya), thin curry (jhol), batter fried, shallow fried (mach vaja), steamed version (vapa) and so on. One of the popular among them is 'fried fish'. Now in this category also we have so many variations. The most si ...

We, Bengalis, love to eat fish in many forms. One of the popular snack of West Bengal is 'macher chop'. Spicy crumbled fish inside and crispy coating outside - scrumptious !! We both usually enjoy this snack in the evening along with a cup of tea or with a can of beer. Both combos are unbeatable. If you have to impress any Bengali ever in your life, just indulge him/her in 'Bikeler adda' (evening ...

'Sobji diye Macher Jhol' is nothing fancy in Bengali households. But we people have crazy obsession about it. Tollywood made a movie named 'Macher Jhol' ! So, being a Bengali I had to share this recipe with you all. You can make so many variations of this dish. Today I made it without onion and garlic, but you can surely add them if you want. One can also skip the vegetable part. Do try this easy ...

He bought a large packet of Tilapia fillets last week. He is a crazy fan of fish and can eat it everyday, whereas, I don't like to eat 'macher jhol' / 'mach vaja' each and every day like him. I get bored very quickly. So, this week I made these 'tandoori fish tikkas' along with some rice and simple daal. They came out delicious and also uplifted the taste of our boring lunch. I followed a very eas ...

This particular recipe calls for 'bombay duck fish' / loitta maach, but we couldn't get fresh bombay duck here, that's why I used rohu. 'Macher Jhuri' is nothing but a dry preparation of crumbled / mashed fish, which is typically bengali and goes best with steamed rice. Don't forget to add cubed potatoes because without them this curry will be totally incomplete. Try this easy recipe in your kitch ...

If fish is the right hand of our cooking, then 'kochuri' must be the left hand. Both of them are quintessential part of Bengali cuisine. Almost every weekend our breakfast has to be 'luchi' or 'kochuri' and on special day or maybe on guests arrival 'stuffed pooris' are inevitable. In this recipe soft and flaky pooris are stuffed with spicy, crumbled fish filling. After one bite, you can't resist y ...

We bengalis usually eat 3-4 items with rice in lunch. Yess, its the family tradition in every household in Bengal. Whereas in USA, either it's lunch or dinner, I always make one curry with rice or roti. Sometimes I wonder how our moms, grand mas and mom-in-laws gets time to cook so many items. 'Doi Maach' is an another tasty bengali fish curry which goes very well with steamed rice. It's a classic ...

Its winter, the season of colourful veggies... One of my favourite veggie is 'green peas' / Koraishuti. You can make so many items with these tiny green balls like, 'matar paneer', 'peas kachori', 'dum aloo with peas', 'khichdi', 'veg daal', 'cabbage curry with peas' etc. But 'fish curry with green peas paste' may seems new to somebody. Its nothing but a dry fish curry with a tasty extra addition ...

This snack is a very popular street food in West Bengal. You will enjoy these croquettes more from small street food shop / gumti / jhupri , though I don't have any experience of eating 'chingrir chop' from any restaurant. In US, there is no 'gumti', thats why I had to make those in my kitchen and brought the exact taste from Bengal. They were really delicious and we enjoyed them with chilli sauce ...

Bengalis make various kinds of fish curry with different types of fishes. The most simple and easy one is 'macher jhol' or fish curry. 'Jhol' means runny version of a curry. This dish is usually served as lunch with steamed rice and we all are fan of it. In 'macher jhol' you can use rohu / katla / tilapia / pomfret / pabda etc. One can add many kinds of vegetables like potato, cauliflower, eggplan ...

We Bengalis are very fond of fish. Our common meal is fish curry and rice. This recipe is one of the fish curry which we make in occasions and gatherings. I already gave you one kaliya recipe and this one is also very tasty. Try this at your home and let me know how it turns out.

This is a very simple and easy recipe. You can serve this as starter or maincourse. You can also substitute fish with chicken. It tastes delicious. Try this at your home and tell me about your experience.