2 fresh green chilies (Bird’s Eye chilies will do wonders) ½ tbsp ml lemon juice 2 Kafir Lime leaves 1 tbsp Mustard oil (first press) For the fish curry: Soak the garlic, green chilies and lime ...

A delicate slice of fish slathered in mustard sauce accompanied by a splodge of steamed rice – both set on a banana leaf-lined platter. The picture sums up the Bengali gastronomic allure.

Bengali Doi Maach has marinated pieces of fish cooked in a yogurt based gravy ... Heat a medium sized frying pan till hot and add the 2 tablespoon of mustard oil. Heat well till the oil is smoking to ...

Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper.

Perhaps the area's most ubiquitous dish is maacher jhol (roughly translating to "fish gravy"), a striking red-colored dish ...

This tangy and pungent condiment goes well with fish, rice and more Ingredients 1 cup yellow mustard seeds ½ cup black mustard seeds 2 pieces whole red chili 2 green cardamom 1 bay leaf 1 tsp ...

“In Bengal, fermentation leans towards tangy, spicy, and pungent notes – think mustard-based fermented fish or fiery pickles,” Chef Shimomura said. “Japanese fermentation, on the other ...

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.

Of course, Bengali cuisine is incomplete without fish dishes. So, the hosts treated Hina to two types of fish items - a classic fish curry and mustard fish. Sharing the wonderful gastronomical ...