Wash the fish fillets properly. Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes. Drain and wipe dry. 2. Now marinate the fish for 1 hour with onion, garlic, ginger, green ...

Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper.

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 ...

About Bengali Doi Maach Recipe: A thick and spicy fish curry. Bengali Doi Maach has marinated pieces of fish cooked in a yogurt based gravy. The curry is robust, slightly spicy and delicately sour ...

The Bengali kitchen owes much of its vibrancy to the spices that define its identity. Mustard seeds, mustard oil, and poppy ...