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 After Shorshe Ilish (Hilsa in a Mustard Sauce), the Ilish Pulau is my favorite Ilish preparation. There are many variants and each person will attest to the superiority of their recipe. This particular one, while it does requires a little bit of an effort, is light and flavorful – enhancing the fish and not overpowering Continue reading Ilish Polau = Hilsa Pilaf   Shrimp was always a favorite dish in our house. Of course, growing up, we called it prawns. Shrimp was supposed to be those er um shrimpy little things that gets caught in the net as you trawl and you just scoop them out. Bengalis do use steaming in a numberof recipes and this simple yet Continue reading Bhapa Chingri – Steamed shrimp with mustard and green chili  For every cooking style of the Bengali kitchen, you will find one we have tried with the Rui fish (grass carp). Be it jhole, jhaal, kormal or kalia – rui can do it justice. Of the many different kalia recipes, this particular one is quite spicy and the resultant gravy has a very rich and Continue reading Rui Machher Jhaal Kalia – Spicy Fish Kalia  There are many variations to the Bengali jhol. This very simple one is one of my favorites. You can substitute any large fish for rui and add vegetables like eggplant, cauliflower and peas instead of the potato wedges I used in this recipe. Continue reading Rui Machher Jhol – 1  Fish loving Bangladeshis love the Hilsa fish (ilish) so much that we have it is their national fish. Bangladeshis the claim that Hilsa can be cooked in a 100 different ways. This recipe is one of my all time favorites. The best Hilsa comes from the Padma river (as the Ganges is called in Bangladesh). Continue reading Shorshe Ilish – Hilsa in mustard sauce  This rui fish (Labeo rohita) is a fish of the carp family and commonly found in the rivers and ponds of Bangladesh. This fish is considered a delicacy in Bangladesh. Continue reading Rui fish in a spicy tomato and onion sauce  This is one of my comfort foods. The taste belies how easy it is to make this dish. Continue reading Shrimp with cilantro and tomato  This is a light yet wonderfully fragrant fish recipe. Korma has its roots in the Mughal cuisine of the Indian subcontinent. It is a characteristic Persian-Indian dish which can be traced back to the 16th century Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, yogurt or Continue reading Fish Korma |
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