Authentic Bengali Fish Dishes and Curries

My signature Shorshe Chingri, made with juicy prawns and a secret ingredient that makes the mustard gravy extra special. This is one of the most requested dishes for parties and family gatherings.

Doi Katla, a festive preparation of river carp. The fish is cooked in a fragrant and tangy yogurt-based gravy, a dish that is both rich and refreshing.

A simple and soulful Katla Maacher Jhol, made with green chillies and black cumin seeds. This light fish curry is a staple in Bengali homes and a personal favourite for a lazy afternoon meal.

Aloo diye Katla Maachher Patla Jhol, a comforting and light fish curry with potatoes. A dash of lemon squeezed over it before eating with warm rice makes it absolutely perfect.

This is Katlar Kalia, a rich and aromatic fish curry often served at Bengali weddings, or 'biyebaris'. The fried onions on top add a wonderful texture and sweetness to the spicy gravy.

Doi Maach, another version of fish in a yogurt gravy. This preparation is slightly different from Doi Katla, offering a unique taste profile that is equally delicious and perfect for special occasions.

A rustic Tangra maach curry, cooked with potatoes, brinjals, and a hint of mustard paste. This is a very traditional dish that brings the authentic flavours of a village kitchen to your plate.

Bataa Maachher Shorshe Jhol, a simple yet lip-smacking curry of small Bataa fish in a light mustard sauce. It's the kind of dish that defines a perfect winter afternoon lunch for me.

My special coriander fish, a unique preparation where the gravy is made from a fresh, green paste of coriander and other secret spices. It has a wonderful zing that pairs beautifully with the fish.