Fish Archive

Chingri Maacher Chatni (Sweet and Sour Bengali Chutney with Prawns)

  I am here with my first post of 2017, and this is a very special Bengali recipe. This Chingri Maacher Chatni (Sweet and Sour Bengali Chutney with Prawns) is one of those old-school Bengali recipes which is class apart. In Bengali cuisine, a chatni or chutney is generally sweet, or sweet and sour. ...Read More

Muro Diye Kochur Loti (Bengali-Style Mishmash of Colocasia Stolons with Fish Heads)

  People hardly know about Kochur Loti or Colocasia stolons in Mumbai, which is a jewel ingredient in Bengali cuisine. Earlier this year, I was fortunate to stumble upon a thelawalla from Bihar who understood what it is, and promised me to bring some Loti the next week. Thesedays, I don’t see ...Read More

Loitta Shutki (A Traditional Bengali Spicy Dish Made With Dried Bombay Duck)

    I was properly introduced to Shutki after my marriage in 2004. My husband’s family belongs to East Bengal (so they are the Bati), where Shutki is a delicacy. Shutki is referred to dry fish. There are also fermented or salted preserved fish, which are not quite popular these days. These are also ...Read More

Parchment-Baked Salmon

  I love Atlantic Salmon for the beautiful pink meat and its oiliness. Among the few seafood ingredients that I love cooking with, Atlantic salmon is my favourite! I have cooked a number of dishes with salmon, apart from salads, sashimi and sushi. Smoked salmon is to die for, and I love ...Read More

Kochur Loti aar Chingri Maacher Paturi (Bengali Paturi Dish with Taro Stolons and Prawns)

  I love to cook with exotic Bengali ingredients: one of them being what we call as Kochur Loti in ‪‎Bengali, which is actually young stolons of ‪colocasia (Arbi in Hindi) or taro. Kochur Loti is a delicious vegetable. Bengalis relate to this dish as this brings back the memories of the ...Read More

Catch of the Bay Seafood Festival, Gaylord, Churchgate

  If you are among our regular readers here, you might recall that long back, we had reviewed Gaylord on Cosmopolitan Currymania. When we received an invite to review the Catch of the Bay Festival, we were curious to know more about how distinctly they play with the flavours of the sea ...Read More

Stir-Fried Veggies with Prawns

  As you know, I love Asian flavours. In Asian cuisine, veggies are often cooked with prawns: be it in India or China. In doing so, the biggest advantage is that you save time, as you don’t have to make one veggie dish and a protein dish separately. Besides, the vegetables and ...Read More

Brie-Stuffed Grilled Salmon

  I am so proud of this Brie–Stuffed Grilled Salmon recipe. It is a fusion recipe and just perfect with that little touch of India in it. On one hand, the recipe has brie cheese, rosemary, balsamic vinegar etc., while on the other, it has the smoky ghee aroma and hints of ...Read More

Shim Diye Macher Jhol (Bengali Fish Broth with Hyacinth Beans)

    I have been making this humble Bengali Macher Jhol for over eight years. It’s so easy because it’s made with a few ingredients and there aren’t a lot of tricks to this recipe. There is one version of this jhol, which uses a mixture of different kinds of vegetables. And ...Read More

Ilish Macher Dimer Jhuro (Crispy Hilsa Roe Crumble)

    The magic called hilsa or ilish: whenever I cook this Bengali fish, I purposely don’t turn my exhaust fan on. The moment my hilsa or ilish maach touches my wok, my house fills with a delicious aroma of unexplainable uniqueness. While the fish starts to get cooked, I can make ...Read More