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 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 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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