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
Light curry of shingi machh (Asian stinging catfish), with vegetables
Bengali crab curry with a twist
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