By Bornika Das
August 1, 2023
Image Credit: www.experiencesofagastronomad.com
There are a wide variety of Bengali dishes that don’t include tomatoes. If you are with an idea that all non-veg curries require onion-tomato base, then you’re wrong. Today, we’ll provide you with 10 such Bengali non-veg recipes that do not require tomatoes. Take a look:
This dish is primarily made of bottle gourd (lau) and chingri (shrimp). It has minimal ingredients and tastes flavourful. This recipe does not include tomatoes. It can be paired with steaming rice.
This is a Bangladeshi dish made up of dried prawns and is known for its unique taste and flavour. The dish also includes essential components like onion, garlic, chili, and a few spices.
This dish is a treat for those who love bold flavours. The Bengali-styled chicken curry is prepared with a tangy green mango mustard called Aam Kashundi. This dish can be enjoyed with steamed rice.
Cooking Hilsa fish with coconut milk, a distinct flavour and taste is achieved. This recipe calls for only five basic ingredients: mustard oil, green chili, turmeric powder, salt, and Nigella seed. Tomatoes are not necessary to make this Hilsa Curry.
This is a Hilsa fish curry made in a creamy yogurt-based sauce. The sauce comprises a mix of basic spices that lends a unique flavor and aroma to the dish.
Also known as Sada Ilish, this dish is a mild curry made with Ilish mach. It is prepared with minimal spices, with only salt and green chili used to enhance the flavor. The recipe is popular among Bengalis.
Dim Posto is a delicious Bengali style egg curry made with spicy poppy seed masala and simmered in spices. It can be served along steamed rice.
Rezala is a Mughlai dish that has been in Kolkata since centuries. Rich in flavor and creamy in texture, Mutton Rezala is not overly spicy rather offers a subtle sweetness that tantalizes the taste buds.
It is a Bengali dish where Bhatki fish is wrapped in banana leaf and slow cooked. The fish is marinated in spiced mustard paste, wrapped in banana leaf individually and then slow cooked till tender.
It is a Calcutta specialty and is served in Cabins, which are café-style eateries. The cooked fish is covered in a fluffy, crispy web of beaten egg batter to form a kabiraji cutlet.