By Ranita Ray
Bengali cuisine is known for its array rendition with different types of fish. All the fish-based dishes are cooked in mustard oil. While jhal refers to mustard paste gravy, jhol refers to onion paste base. There are also bhapa, posto, chorchori. Here is a list of 10 Bengali fish curries one must taste at least once.
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Bengali Doi Mach with steamed rice is wonderful. This delicacy simmers lightly fried rohu, katla, or big river fish in yoghurt gravy. It cooks fast and tastes fantastic.
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This Bengali fish curry is made by marinating ilish or hilsa slices in mustard and coconut paste and wrapped in banana leaves. Following that, they're steamed.
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This Bengali dish uses many types of fish. Chutney better describes this Bengali fish curry. Macher tok helps cool the body in summer. Tamarind makes it tangy.
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Chingri malai curry is a must-try Bengali fish preparation. It's made with king and tiger prawns (golda chingri). Coconut milk gives it a creamy taste and texture.
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Tel koi is a spicy Bengali fish curry made with climbing perch. The tel koi gravy comprises onion, ginger, garlic, tomato, green chilli paste, garam masala, and lots of oil.
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Bengali katla kalia is influenced by Mughlai cuisine. But, in due course it turned excessively hot. Featuring a heavy katla fish, it has an onion-based spicy gravy.
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Bengali Muri ghonto is cooked using rice and big fish heads. It is a mish-mash side dish. The preferred fishes are rohu, or katla maach.
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Mourala macher or chuno macher chorchori is a classic Bengali comfort food. This traditional dish is a nicely balanced curry packed with vegetables and tiny fish.
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Tilapia Jhal is another popular Bengali spicy fish curry made with mustard paste. The pungency comes from the mustard paste and mustard oil.
This recipe calls for kochu pata, or young colocasia leaves, a mixed paste of coconut, poppyseeds and mustard, to cook kucho chingri, or shrimp. It is served as a side dish.
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