Wash the fish pieces and pat dry them with a paper towel. The recipe which I am going to share today is generally prepared with Hilsa or Ilish but I have seen my Mom to make it with Rohu too but with a slight twist
You can make this recipe with any kind of big fish like Rohu, Katla or any sweet water fish. the fish thoroughly, coat with salt and turmeric powder, and keep aside for
A nice twist to the regular fishcurry. Wash the fish fillets properly under running water. Add some cauliflowers and potatoes to it and enjoy with simple steam rice and some salad
You can try this currywith Rohu, Catla (Katla), Viral meen (Butter fish. Kongu Style Ayala Meen Kuzhambu, a typical south indian style fishcurry made more healthy with the addition of fresh fenugreek leaves
Before the Portuguese brought the tomatoes and potatoes, or Nawabs added the colorful glory to the Bengali cuisine, the fish was usually prepared in simplistic way, with few spices like cumin, kalonji and ginger paste with vegetables added in some proportion to make it a complete meal
In both my families, we prefer doing it withKatla heads as they are more oily than that of Rohu. It is perhaps a mental block for me to do it withsea-fish heads
Infact I would not eat the fish at times but would devour the potato and the broth with rice. I still have a very limited knowledge of Assamese cuisine but I am well versed with a few dishes - like this one
This Macher Tok[sour fishcurry] recipe is done with tamarind paste. Wash the fish pieces and marinate with turmeric, salt, red chilli powder, wild celery seeds paste[alternatively celery leaves paste]
Today I am sharing with you a delicious Cabbage curry recipe made withFish Head (Katlafish). Katla or any fish (big carp) head The process of making this curry is very easy and takes few minutes to prepare
Pumpkin – Ash Gourd CurryWith Hilsha Fish Head / Illish Macher Matha O Chal Kumro – Misti Kumro. Today I am sharing with you a delicious fish gravy recipe made with Rohu fish
Perhaps the most quintessential Bengali dish ever known is ‘mach bhat’ or rice withfishcurry. Well to be perfect, it is not exactly the fish pulao, rather the ‘fish head pulao’, where the head of either Rohu or Katlafish is cooked with rice
