Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
4 pieces koi (climbing perch) fish; 1 big-sized potato cut into four pieces (lengthwise); 1 medium-sized onion chopped; 4-6 pieces cauliflower florets; 2 green chilies; 1 inch cube ginger.


  • 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 (½ tsp for marinating the fish and 1 tsp for cooking)
  • 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 mortar and pestle/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 cauliflower florets and the potatoes one by one till they turn to golden brown and keep aside.
  4. Fry the fish until they change colour. Keep it aside.
  5. Temper the same oil with bay leaf and paanchphoron. 
  6. When the spices start to splutter, add the chopped onions and fry till it becomes translucent and golden brown as well.
  7. Add the fried potato and cauliflower florets and cook together.
  8. Add salt, turmeric powder and sugar. Stir well.
  9. Add ginger-cumin paste and green chilies. Cook for 2 minutes.
  10. Now add some warm water (approx 4 cups) and reduce the heat.
  11. Cover and cook it in low flame until the potatoes and cauliflowers are done.
  12. Open the lid, add the fried fish pieces and cover it again. Cook it in low flame for about 5 minutes with the lid on.
  13. Open the lid, adjust salt and sugar.
  14. Turn off the heat and serve hot with plain rice.
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