Chara Pona Macher Jhol (Fish Stew with Baby Rohu Fish and Vegetables)

‘Chara Pona Macher Jhol’ is a very light fish stew with vegetables that can be easily served to anyone. This fish stew is ideal in summer days with a dash of ‘gondhoraj lebu’ with steamed rice. The vegetables that are used are mainly available in summer like pointed gourd, raw banana. You can also add raw papaya, snake beans in this ‘Jhol’ to make it healthier. This is a dish that is usually cooked in our home for a lunch on hot and humid days of Kolkata. It is not that this ‘Jhol’ is prepared only on summer days, Mom…

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Potoler Dolma with Gravy (Stuffed Pointed Gourd Curry)

‘Potoler Dolma’ or ‘Potoler Dorma’ is a stuffed pointed gourd curry. This is a very traditional yet popular dish of Bengali cuisine. The process of cooking this dish is little laborious but it ends up with a super tasty dish. In my family ‘Potoler Dolma’ is prepared without gravy, with fish stuffing or scrapped coconut stuffing, which we serve as appetizer. But traditionally it is prepared with gravy. Some days back I prepared ‘Potoler Dolma’ with gravy for the first time. It was delicious! So I thought of sharing the recipe with you. Normally everybody prefers to have it with…

Doi Rui (Rohu Fish in Yogurt Based Gravy)

My today’s recipe of ‘Doi Maach’ or ‘Doi Rui’ is a typical Bengali recipe…. after frying the fishes they are cooked in yogurt gravy adding some other ingredients like onion, ginger, garlic. Adding onion-garlic is your choice but it is how I prepare it. There is another popular fish recipe in Bong kitchen i.e. ‘Doi Ilish’. But that is prepared steaming Hilsha Fish with mustard and yogurt. ‘Doi Rui’ is a fish curry with hot-sweet-sour yogurt gravy and delicately favoured with whole garam masala. The recipe am sharing here is my family recipe, the way my grandmother used to cook…

Meen Moilee (Fish Curry with Light Coconut Gravy)

‘Meen Moilee’ is a fish curry from Kerala. This curry is one of my favorite. I love it with steamed rice though it goes well with appam, idiyappam or idli too. I like the creamy, light texture of the gravy with mild yellow colour with hot steamed rice. I never fry fish for this recipe separately. If you wish you can lightly fry the fishes smearing with little salt and lemon juice. But do not overcook or fry the fish hard, else the whole flavor of the curry will go into toss. I have used Rohu Fish as it is…

Bata Macher Tel Jhal (Labio Bata Fish in Spicy Mustard Gravy)

I bought some very fresh ‘Bata Mach’ from our local fish market. In monsoon varieties of small fresh water fish are available in market. These fish are very sweet in taste though is a little difficult to debone them while eating. I have already posted two recipes of ‘Bata Macher Jhal’ which is a fish curry with mustard base. This recipe is quite similar to the previous one except few more spices are used and as the name represents it is little oily and spicy! On rainy days when you like to cook something a little spicy try this ‘Bata…

Bata Macher Jhal (Labeo Bata in Mustard Gravy)

‘Bata Mach’ or Labeo Bata is a very popular fish in Bengal. It is a fresh water small fish native to eastern part of India. One of the popular Bengali fish preparations with this fish is ‘Bata Macher Jhal’ with mustard based gravy. ‘Bata Macher Jhal’ is also very easy to cook without much hassle. In our family we fry the fish till it’s golden for any fish curries unless it is a steamed preparation. Fried fish with mustard paste brings out the best flavour of the fish in the gravy. In addition I use come chopped onion to the…

Potol dea Macher Jhal (Fish Curry with Pointed Gourd)

In our family we always like to eat seasonal fruits and vegetables. During summer we find vegetables more with water contents which helps us to keep our body rehydrated. I often make different dishes with ‘potol’ or pointed gourd. This ‘Potol dea Macher Jhal’ or Fish Curry with Pointed Gourd is one of them. It is a very light fish curry ideal for summer. Personally I do not like eating potato so where it can be avoided I do not use potato. If you wish you can cook the same curry with pointed gourd and potato. Here is the recipe…