Fish Archive

Gurjali Macher Jhol (Bengali-Style Fish Curry with Indian Salmon or Rawas)

  It’s been a while since I shared my last recipe. We have been travelling a lot. An European trip always brings smiles to our faces as we explore the culture, nature and the cuisine of a faraway land. We loved the cuisines in Italy and Switzerland and tried many local dishes ...Read More

Ilish Maacher Dimer Tenga (A Tangy Assamese Hilsa Roe Dish)

    This Ilish Maacher Dimer Tenga is my absolute favourite. Its rich colour and a pleasant sweet-n-sour taste is quite unlike Bengali fish preparations. Often, a traditional Assamese thali-style meal culminates with a Tenga dish. An incredibly easy recipe with fish, the Assamese Tenga has many versions. You can experiment with any ...Read More

My Special Surmai-Gongura Pakodas to Celebrate #ChaiPakodaDay

  These Surmai-Gongura Pakodas are flavour bombs and a crowd-pleaser too! A perfect accompaniment to your cup of tea, my special Surmai-Gongura Pakodas are a great option to consider if you want to serve something different at teatime or as an Indian starter for your next home party. The low-heat version of ...Read More

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