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

Prawns steamed in bottle-gourd leaf parcels

Bengali chitol fish dumplings

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

Spicy fish croquettes

From Ming Room

A super-delicious, super-delicate freshwater fish curry

with steps to cut mourola at home

Rice cooked with fish head

Tyangra fish curry with winter radish

Fish fat, liver and intestine fritters