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bengali fish

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  1. Indian Cuisine   >
  2. Bengali cuisine
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photo by Trisha Rudra

6 pieces Major Carp
Major Carp ...
    1 pieces Ginger
    Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
    12 pieces garlic cloves
    garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
    • ajo
    • Sal
    • Lashun
    2 pieces tomatoes
    tomatoes Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
    • tomate
    • Sal
    • tamatar
    3 pieces onion
    onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
    • cebolla
    • Sal
    • Pyaj
    coriander Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
    • Sal
    • Hara Dhaniya
      ( हरा धनिया)
    4 pieces green chillies
    green chillies Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
    • Hari Mirchi
      (हरी मिर्च)
    2 tablespoons Ghee
    Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
    • Ghee
    1 teaspoons Garam Masala Powder
    Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
    • garam masaala paudar
      (गरम मसाला पाउडर)
    1 teaspoons Cumin Powder
    Cumin Powder Cumin powder is made by roasting cumin seeds and grinding them into fine powder. Cumin powder has strong flavor and aroma and is used in dishes as seasoning or can be added normally as it is already roasted....
      2 teaspoons coriander powder
      coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
      • dhania powder
      1 teaspoons red chili powder
      red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
      • Lal mirch powder
        (लाल मिर्च पाउडर)
      Also known as : sea salt , iodized salt
      • sal
      • Sal
      • namak
      About The Chef
      Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.

      bengali fish

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      • Prep:
      • Cook:
      There was an abundance of coriander at home....decided to use it to make one of mom's fish recipes... A very simple, rustic, no-nonsense dish that can be whipped up in a matter of minutes.. This is typically made in a Bengali household with sweet water fish like Rui/Catla (Rohu and other carp varieties), but I have seen my Maharashtrian neighbours cook a similar dish with Rawas... so what fish you use is entirely your choice.
      • Make a coarse paste with the ginger, garlic, onion, tomatoes and coriander..

      • Make a coarse paste with the ginger, garlic, onion, tomatoes and coriander..

      • Make a coarse paste with the ginger, garlic, onion, tomatoes and coriander..

      • Add the dry spices, except the garam masala.

      • Mix well and 'bhuno' on a low flame till ghee leaves the sides.

      • Add the fish and a cup or two of water, depending on how much liquid you like your gravy.

      • Cover for 5 mins and cook on medium heat.

      • Uncover, add garam masala and push the flame to high.

      • Once you see the wateriness gone from the gravy, switch off the flame.

      • Serve hot and eat with rice or roti

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