The region of Bengal is immersed in rich history and its contribution to various aspects of national importance is second to ...

Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.

Bengali Machher Jhol, Doi Maach And More: 5 Bengali Fish Curries You Must Try. If you're someone who loves fish, these Bengali fish curries are a must-try! They are oozing with flavours and extremely ...

Macher Jhol. Serves: 2. Ingredients: 4 pieces fish, rohu or katla 2 potatoes, peeled, cut into wedges; 1 tomato, chopped; 1 tsp jeera or cumin seeds; 1 tsp haldi or turmeric powder + extra for ...

This dish, however, is purely Bengali. A healing, simple fish curry made with the freshest fish, landed at dawn at the fish markets of the city, the best way to enjoy this dish is with boiled rice.

Fish is more than just a staple in the diet - it is an emotion that embodies our cultural identity. Among the many treasures of Bengali cuisine, Doi Ilish stands out as a personal favourite of ...

There were over 10 courses brought out in the next couple of hours, all featuring a plethora of small freshwater fish — choto maachh — from the tiny kaachki (Ganges river sprat) to the bigger bacha (a ...

To the bowl, add the fish and toss (with clean hands) to evenly coat with the paste. Cover and refrigerate for 30 minutes. Meanwhile, heat the oven to 450 degrees.

When I was a child, like in all Bengali households those days, fish was daily fare at home. Lunch was incomplete without a maachher jhol or jhaal or kalia — different types of fish curry all.

In Bengali culture, the love for fish is not just about food; it was, and is, the deep connection of Bengali roots with passion, tradition and the fish.