Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
6 pcs koi fish (climbing perch); 2 medium-sized onion chopped; 1 tsp ginger-garlic paste; 1 medium-sized tomato chopped; 4 green chillies (slitted); mustard oil for cooking (preferably).

  • 1 bay leaf/Tejpata
  • 1 dry chilli
  • ¼ tsp bengali garam masala powder (cardamom, cinnamon and clove)
  • ½ tsp cumin powder
  • salt and turmeric powder according to your desire


  1. Marinate the fish with salt and turmeric powder. Leave it for 10 minutes.
  2. Heat oil in a pan. Fry the fish till they turn golden brown. Take them out.
  3. Temper the same oil with bay leaf and dry chilli. Fry the onion along with a pinch of salt.
  4. When the onion becomes translucent, add chopped tomatoes and fry for two minutes.
  5. Add ginger garlic paste and fry until the raw smell goes away.
  6. Add salt, turmeric powder, cumin powder and green chillies. Fry for another 4-5 minutes.
  7. When the oil starts separating from masalas, add ½ cup of warm water and allow it to cook for five minutes.
  8. Now add the fish and cook it in low flame for another five minutes with the lid on.
  9. When the gravy becomes thick, add garam masala powder and 1 tsp mustard oil. Cover it for a minute.
  10. Turn off the heat and serve it with rice.
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