'Maach-e-Bhaat-e-Banagali', which means Bengali means fish culinary fares and rice, is a colloquially used proverb in West Bengal. And this simple description perfectly sums up a Bengali gourmand's love for fish. It would be an infinite effort if one ever embarks on an expedition to discover the fish-based grubs in Bengal. But having said, the good news is that there is always a point to start the journey. It can be with 10 Bengali fish curries and dishes you must try at least once. Of course, it is subjective and depends on personal preferences, but these picks would do the job.
Give Bengalis any fish; they can literally cook anything with it. Be it the decadent malai curry with coconut milk, pungent sorse jhaal, simple jhol akin to a stew, hotch-potch of vegetables and leafy greens or the ultimate taste-buds tickler bhapa made with fish pieces or fillets smeared in mustard-poppyseeds-coconut paste and steam cooked to perfection. To devour fish like a Bengali does, one can always begin with the 10 Bengali fish curries that must try.
Ilish Paturi
A true Bengali treat, Ilish Paturi has its roots in the days before East Bengal (now part of Bangladesh) and West Bengal were established (India). Ilish means Hilsa, Mach-er refers to fish, and Paturi denotes being wrapped in a leaf. To make this dish, hilsa slices are marinated in mustard and coconut sauce before being wrapped in a banana leaf. After that, they are steamed cooked. It's a lengthy process, but it's worth it.
Taste: Mild Pungent
Total time: 50 minutes
Prep time: 20 minutes
Calories per serving: 400
Shorse Ilish
Shorse Ilish maach, Image Source: Shutterstock
Iliish, or Hilsa, is the most beloved fish of Bengalis. Every year they wait for the monsoon to get the taste of their favourite ilish. Among its various preparations, one of the most relished is shorse ilish. It is in the top few positions of 10 must-try Bengali fish curries. In this dish, the Hilsa is cut into round shapes, seasoned with turmeric powder and salt, and fried lightly. Many also use raw fish slices after washing and seasoning them. Then it is cooked in a mustard paste gravy in mustard oil. A lot of fresh green chillies add to its spiciness and flavours.
Taste: Pungent
Total time: 30 minutes
Prep time: 10 minutes
Calories per serving: 341.2
Chingri Malai Curry
When the talks are about 10 must-try Bengali fish dishes, no one can ignore chingri malai curry (or prawn malai curry). It is prepared using tiger and king prawns (golda chingri). The use of coconut milk, which lends a velvety texture, is a standout feature. Spices, particularly garam masala, flavour the semi-thick sauce. The dish is well-liked all throughout Bengal, and it is frequently served at social gatherings and other events.
Taste: Creamy and mild sweet
Total time: 60 minutes
Prep time: 30 minutes
Calories per serving: 450
Bhapa Chingri
One of the simplest Bengali fish dishes is Shorshe Posto Narkol Bhapa chingri, or steamed prawns with a mustard, poppy seed, and coconut base. However, it makes it to the list of 10 Bengali fish curries you must try. Along with Ilish, chingri (or prawn) is another popular dish in Bengal. Tiger prawns are steamed in a sauce made of mustard, poppy seeds, and coconut milk to create bhapa chingri. It's fiery because of the copious amounts of mustard oil and the many hot green chillies. This is a popular one-pot meal for many people.
Taste: Pungent
Total time: 40 minutes
Prep time: 20 minutes
Calories per serving: 497.53
Tel Koi
Delicious tel koi, Image Source: Food Travel@YouTube
The fish known as climbing perch in English is called koi in Bengali. Tel koi, a spicy Bengali fish curry made with koi mach, is a fan-favourite dish. The profuse use of pungent mustard oil gives it a robust flavour. To make the savoury masala gravy for tel koi, you'll need to combine onion, mustard, ginger, garlic, tomato, green chilli paste, cumin, chilli, and turmeric powder. Garam masala and fresh coriander leaves are used as flavouring.
Taste: Savoury and oily
Total time: 30 minutes
Prep time: 15 minutes
Calories per serving: 370
Katla Kalia
One dish from Bengal inspired by Mughlai cuisine is katla kalia. But, it has been altered significantly and is now far too hot. In Bengal, paka maach, also known as mature river sweet fish, referred to katla, bhetki and rohu. The ideal size for a katla fish is between 3 and 4 kg. It is cut into pieces, rinsed, salted, and rubbed with turmeric. Pieces of fish are fried in mustard oil. The sauce is not overly thick. The dish's foundation is onion and ginger paste, tomatoes, curd, and many additional spices. It has a reputation for having a robust and spicy taste.
Taste: Savoury and spicy
Total time: 1.30 minutes
Prep time: 50 minutes
Calories per serving: 480
Muri Ghonto
Famous Bengali dish, Muri Ghonto, Image Source: Rumkisgoldenspoon.com
One of Bengali cuisine's most iconic dishes is muri ghonto. Rice and fish head are used in this dish. Preferably rohu or rui mach, or katla maach, as the head of the fish is bigger. Muri means "head" in Bengali. It's a squishy and mushy curry that is served as a side dish. The final culinary fare is an excellent combination of fish head, potato pieces, and rice. It is often served as a delicacy during special celebration, such as weddings.
Taste: Savoury
Total time: 30 minutes
Prep time: 15 minutes
Calories per serving: 250
Tilapia Jhal
"Jhal" means fiery, and it refers to a dish that is typically prepared with gravy that is both thick and dry and spicy that comes from the use of mustard paste. It's cooked in a mild sauce of ground chilli or mustard and tempered with panch phoron (five spice mix) or black cumin seed (kala jeera). The paste used to make the gravy includes mustard, poppy seeds, and green chillies. In Bengali, Tilapia is one of the most well-liked fish. As compared to prawns and hilsa, this fish is a great value.
Taste: Mild Pungent
Total time: 20 minutes
Prep time: 15 minutes
Calories per serving: 300
Kochupata Chingri
Kochupata chingri, Image Source: The Bong Dines@Youtube
Bengalis love this hearty dish called Kochupata Chingri. Kochu pata, or young colocasia leaves, are used to prepare the shrimp (commonly called kucho chingri) along with a paste made of coconut and mustard. This dish's deliciousness can be attributed to the assortment of its key ingredients, fresh kochu pata, with the robust flavours of mustard oil and mustard paste. Boiling colocasia leaves with salt and lemon are recommended because they might cause an irritated throat. This water must be thrown away. Often, the dish is finished with a generous amount of grated coconut.
Taste: Savoury
Total time: 30 minutes
Prep time: 20 minutes
Calories per serving: 350
Posto Rui
This is not so common Bengali fish dish. But those who love to cook with posto or poppy seeds like to prepare an array of fish delicacies with it. Posto rui is one of them. In this recipe, the Rphu fish is lightly fried. Then it is cooked in a creamy semi-thick gravy made with poppy seeds. Chopped onions and tomatoes give it a nice flavour and tang. Kala jeera or black cumin seeds are used for tempering.
Taste: Nutty and savoury
Total time: 30 minutes
Prep time: 20 minutes
Calories per serving: 200
All these fish-based Bengali curries are cooked in mustard oil which lends its pungency and richness. Let us know, out of these 10 Bengali fish curries one must try, which one you have sampled or wish to taste?
