The biyebari-style fish kalia that everyone loves

with fish stuffing

Silky fillets of Bhetki, coated with spicy-green marinade, then crumb coated and fried—a Calcutta specialty!

This is the classic recipe for hilsa/ilish in a mustard sauce, steamed in banana-leaf parcels.

Hilsa fish steamed in mustard sauce

A hearty Bengali Ilish (Hilsa) curry that takes just six ingredients and 30 minutes to cook.

Bhetki fillet in banana-leaf parcels

A hot and garlicy dried-fish preparation

Rohu fish curry with summer vegetables

Fresh parshe cooked in mustard paste and yoghurt, simmered with flavourful brinjal and dal'er bori.

Bengali chitol fish dumplings

Spicy fish croquettes

Bengali crab curry with a twist

Light curry of shingi machh (Asian stinging catfish), with vegetables

From Ming Room

A super-delicious, super-delicate freshwater fish curry

Rice cooked with fish head

with steps to cut mourola at home

Tyangra fish curry with winter radish

Fish fat, liver and intestine fritters

With winter vegetables

Koi fish cooked with fresh orange juice and seasonal tangerines.

A rich, onion-based preparation of the Indian featherback