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