Bengali recipes are incomplete without fish. When it comes to fish, Bengali cuisine explores not just different fish snacks and curry recipes, but there is a wide variety to explore in different types ...

In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish ...

Fish head being a key component of many dishes is part of the waste-not-want-not culture in Bengal. After all, we also eat ...

There’s no topping the slick, oily ilish — fry it, smoke it or slather it with mustard — the queen of fish will never let you down. However, the soaring prices have made it difficult for most ...

This gave the city a tradition of diverse food. This dish, however, is purely Bengali. A healing, simple fish curry made with the freshest fish, landed at dawn at the fish markets of the city ...

My early forays into the culinary world were humble yet heartfelt, as I began mastering beloved classics such as Bengali fish curry, aloo sedho (simple boiled potatoes), masoor dal fry ...

To the bowl, add the fish and toss (with clean hands) to evenly coat with the paste. Cover and refrigerate for 30 minutes. Meanwhile, heat the oven to 450 degrees. After the fish is done ...

Random strangers would ask me incredulously every time I refused fish, “But aren’t you Bengali?” Yes, I am Bengali and no, I don’t adore fish. Now that that is out of the way and the world is still ...