Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
4-5 pieces koi (climbing perch) fish; 1 big-sized potato cut into four pieces (lengthwise); 1 medium-sized onion chopped; 1 inch ginger; 4 green chillies.

  • 1 bay leaf/Tejpata
  • ½ tsp bengali paanchphoron (whole cumin, whole fenugreek seed, whole fennel seed, radhuni and kalonji/ kalo jeera).
  • 11/2 tsp of turmeric powder.
  • ¼ tsp sugar.
  • 1 tsp whole cumin.
  • salt according to taste.


  1. Make a paste of ginger, whole cumin and 2 green chillies by using either pestle and mortar/shil nora or grinder. Keep aside.
  2. Marinate the fish with ½ tsp salt and ½ tsp turmeric powder. Leave it for  at least 10 minutes.
  3. Heat oil in a pan. Fry the fish until they change colour. Keep it aside.
  4. Temper the same oil with bay leaf and paanchphoron. When the spices start to splutter, add the potatoes and fry till they change to light golden brown.
  5. Add the chopped onion and stir it with potatoes until the onions become translucent.[on medium flame]
  6. Add turmeric powder, salt and sugar. Stir it well. [In this step you can take salt and turmeric powder together in a bowl and make a paste with water. Use the paste instead of using them individually]
  7. Add the ginger-cumin paste and fry for 2 minutes.
  8. Now add some warm water and bring to a boil. [on medium flame]
  9. Add the fried fish and green chillies. Cook it in medium flame with the lid on. Wait until the potatoes are done.
  10. Open the lid, adjust the salt according to your taste and turn of the heat.
  11. The dish (koi maacher jhol) is ready to be served with plain rice.

  • Fry the onion along with some salt and sugar. Salt will make the onion soft faster and the sugar will create a good color on it.
  • Make two slits (horizontally) on each side of the fish before the marination. It will make sure the fish is well cooked and also adds to the taste.

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