Wash the fish fillets properly. Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes. Drain and wipe dry. 2. Now marinate the fish for 1 hour with onion, garlic, ginger, green ...

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.

Rivers, as Bengal’s nurturing mother, shaped the soul of this land and cultural landscape. The ever-flowing water and fertile ...

In Bengali households, shutki (dried fish) is often on everyone's list of favourite foods. Those who love it do so for its intense smell and those who do not, perhaps share their loathing for the ...

Sagar Island, shaped by the Bay of Bengal's turbulent tides, is famous for fish, particularly the dried "shutki" that adds a ...

"Some seas in the world, like the Gulf of Thailand, have run out of fish," one of the authors of the report, Sayedur Rahman Chowdhury, told BBC Bengali. "We don't want our Bay of Bengal to end up ...

A traditional steamer with its multiple layers makes it a difficult task to pull out whenever craving to eat steamed. Keep ...

The Bengali kitchen owes much of its vibrancy to the spices that define its identity. Mustard seeds, mustard oil, and poppy ...

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 ...

Hilsa fish curry: This Bengali recipe is very easy to prepare, tastes delicious and is a great accompaniment with steamed rice. Add about a cup of water to it, about 1/2 tsp haldi, salt to taste and ...