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Hilsa Fish Curry
The king of Bengali fish, Hilsa, is cooked in a tangy and flavorful curry with mustard oil, green chilies, and aromatic spice
Rui Fish Curry (rui macher jhol)
A milder-flavored fish, Rui, is cooked in a creamy and comforting curry with coconut milk and poppy seeds.
Katla Fish Curry (katla macher jhol):
A popular choice for its firm texture, Katla is cooked in a spicy and aromatic curry with mustard oil and a blend of spices.
Bhaja Mach (fried fish):
This simple yet delicious dish involves deep-frying fish fillets until crispy and golden brown.
Paturi
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A steamed fish wrapped in banana leaves with a spicy mustard paste filling.
Chingri Malai Curry (prawn curry):
Tender prawns cooked in a rich and creamy coconut milk-based curry with aromatic spices.
Shorshe Mach (fish with mustard paste)
A fiery dish featuring fish marinated in a spicy mustard paste and then grilled or fried.
Machher Chop
Minced fish mixed with potatoes, spices, and breadcrumbs, then deep-fried into delicious cutlets.
Doi Mach
A unique combination of fish cooked in a tangy yogurt-based gravy with mustard oil and green chilies.