Add the fried fish pieces to the curry. Cover with a lid and cook on low flame for 5 minutes to let the flavours meld. Turn ...

Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and ...

The use of river fish and mustard oil gives Bengali fish curries their signature outstanding flavour. A daily curry is easy to cook up and can be made in less than half an hour. Saurab Paul ...

In Bengal, from bustling cities to tranquil villages, fish is at the heart of every Bengali meal. Whether it's the riverside ... Instead of the customary mustard, this curry boasts a verdant twist ...

The following traditional Bengali meals give a wonderful balance ... or for a rich flavour of mustard-infused fish curry, these meals shall make your predawn meal healthy and delicious.

The gentle simmer of curries, the heady aromas of mustard oil, and the intricate ... as I began mastering beloved classics such as Bengali fish curry, aloo sedho (simple boiled potatoes), masoor ...

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 ...

This Bengali fish curry is made with fish, mustard oil, and spices such as nigella seeds and green chilies. It is commonly served with steamed rice. Andhra cuisine is renowned for its spiciness.

Bengali meals often revolve around fish, and Shorshe Rohu is a classic. Made with a pungent mustard paste, this curry is a staple in many Bengali homes and a true celebration of flavors.

Be sure to spoon the juices from the foil over the top of the fish for extra flavor. Tip: Mustard oil is available at most South Asian grocery stores. Many will have the label “for external use ...