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.

A flavourful, light curry with pabda fish

Bengali chitol fish dumplings

Spicy fish croquettes

From Ming Room

Bengali crab curry with a twist

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

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

A rich, onion-based preparation of the Indian featherback

Climbing perch cooked in a mustard sauce

Fish fat, liver and intestine fritters

With winter vegetables

Koi fish cooked with fresh orange juice and seasonal tangerines.

Fish roe fritters in a spicy sauce

Fish roe fritters

Climbing perch cooked in an onion–ginger–chilli sauce