Search Results for: fish

Macher Matha diye Lau Ghonto (Bengali Style Fish Head Cooked with Bottle Gourd)

Posted on: September 14, 2020 Posted by: Deepsikha Comments: 0

Macher Matha (fish head), also called as Macher Muro in Bengali can be used in a number of ways in Bengali kitchens. We eat fish from head to toe (here, tail). Almost all the freshwater fishes can be eaten this way and we just know how to make use of the entire fish in various delicious ways. Macher Matha diye Lau Ghonto is an age old Bengali dish and is…

 

Kancha Tomato diye Macher Jhaal / Rui Macher Jhaal (Rohu Fish Cooked with Unripe Tomato in Mustard Paste)

Posted on: August 12, 2020 Posted by: Deepsikha Comments: 0

Macher Jhol, Macher Jhaal, Macher Tok, Macher Rosha, Macher Kalia and many such exotic names and tastes – Bengali cuisine is just flooded with macher (fish) varieties. Of all the dishes that you have and have not heard of, there are some unique varieties that are mainly specific to some region. One of those is Kancha Tomato diye Macher Jhaal. This is something that is extremely popular in Barak Valley…

 

Shidol Chutney / Authentic Sylheti Shidol Chutney (Sylheti Style Dry Fermented Fish Chutney)

Posted on: August 7, 2020 Posted by: Deepsikha Comments: 0

This is heaven, this is heart, this is love, this is soul, this is where I belong, this is what I am, this is what I cook and this is what I am proud of – my culture, my cuisine. With every word I am writing, I am getting goosebumps, with every thought I am thinking, I am getting tears in my eyes; probably that’s how you feel when you…

 

Hawai Asangbi Eromba / Iromba / Traditional Manipuri Eromba (Beans and Other Mashed Veggies with Fermented Dry Fish)

Posted on: July 28, 2020 Posted by: Deepsikha Comments: 0

Known for its natural beauty and warm welcoming simple people, Northeast India has many unexplored treasures. The region comprises of eight states which are Assam, Arunachal Pradesh, Mizoram, Manipur, Meghalaya, Tripura, Nagaland and Sikkim. Each state has its own colour, its own culture and its own beauty. It is sad that the rest of the country still know and understand very less about Northeast. Though the scenario is changing recently…

 

Mukhi Shutki / Mukhi diye Loitta or Lotka Shutki (Dry Fish / Dried Bombay Duck with Taro)

Posted on: July 3, 2020 Posted by: Deepsikha Comments: 0

Mukhi or Taro goes so well with Shutki (dry fish). In that matter, any rooted vegetable goes well with shutki. For Sylhetis, shutki and shidol are rather emotions. Today I am going to share one such recipe that has always been our family favourite. This is an extremely popular dish in Barak Valley and many other parts of Assam. This dish is equally popular in Bangladesh as well, specially in Sylhet…

 

Doi diye Aar Mach / Doi Mach (Ayer Fish in Yogurt / Fish in Yogurt Curry)

Posted on: June 8, 2020 Posted by: Deepsikha Comments: 0

Doi or Yogurt or Curd is used in many Bengali dishes as a main ingredient. From meat to vegetarian dishes, doi is often used either in marination or in the gravy. Fish cooked in doi is a popular Bengali dish although every kitchen has its own style of making it. While we in our family prefer to make it spicy, some prefer to keep it little sweet and creamy. See…

 

Rui Macher Jhol (Bengali Style Rohu Fish Stew)

Posted on: May 4, 2020 Posted by: Deepsikha Comments: 0

I said many times earlier, yet again I am telling, I Love Fish. Fish curry is my ultimate go for dish. We Bengalis believe that every day is a fish day. We need fish for any occasion, we need fish for any mundane day. We need fish when we are on the top of our health, we need fish when we are down with illness. To cut the long story…

 

Rui Macher Rosha (Rohu Fish Spicy Curry)

Posted on: December 11, 2019 Posted by: Deepsikha Comments: 0

Rui Mach (Rohu Fish) is probably the only fish that is available in abundance anywhere in India and my Bengali heart thanks the suppliers for that. This is the frequently bought fish in my home and I actually love to cook it in different ways and don’t usually repeat one recipe twice in a month. Be it a rich and spicy preparation or a simple runny gravy, Rui Mach tastes…

 

Mishti Kumro diye Shidol (Pumpkin with Dry Fermented Fish)

Posted on: October 30, 2019 Posted by: Deepsikha Comments: 0

Ask a Sylheti what is Shidol (dry fermented fish) and he/she will tell you what emotion it actually carries for them. I am a Sylheti by birth, by blood, by heart and by soul. Like many other Sylhetis, my love for Shutki (dry fish) and Shidol knows no bounds. We take so much pride and pleasure in cooking and eating these two things that being deprived from them sometimes mean being…

 

Aar Macher Jhol (Bengali Style Ayer Fish Curry)

Posted on: April 7, 2019 Posted by: Deepsikha Comments: 0

“Mache Bhate Bangali” (Bengalis by fish and rice) is a saying which is as true as “The Sun Rises in the East”. We have a kind of relation with fish which is beyond just loving it on our plates. For us, fish is not only tasty, it’s also sacred. Growing up, fish was a must have during exam times as it’s considered to bring good luck and success. Not only…