10 Fish Dishes That You Must Try If You’re Ever in Bengal

Ever wondered why Bengalis love their fish so much? It’s because, the way the cook their fish, is like nowhere else in the world. Anyone who has been to Bengal and has been fortunate enough be treated to authentic Bengali fish based cuisine will never argue that Bengali fish dishes are simply exquisite.

Now, there might be prawn in the list which is not technically a fish. However, these are Bongs and just like they eat water, prawn is also mach (fish) for them. If you want to be treated to these authentic fish dishes by a Bengali, you wouldn’t want to argue on the pettier issues, would you?

Let’s find out the dishes that you want to dig in when you find yourself in this East Indian state.

1.  Shorshey Bata Die Ilish

Bengalis, most of them, consider Hilsa to be the king of fishes. When they cook Hilsa in mustard gravy, you get the Shorshey Bata Ilish, which if you taste once, will linger on your mind for the rest of your life.

 

2. Chingri Mach’er Malaikari

This is the Prawn Malaikari (no relation with Malaika), which is cooked in spicy coconut milk. Very hard to prepare but tastes just like a piece of heaven – a rich, wholesome piece of heaven.

 

3. Dorma

The picture might say it’s vegetarian but it’s not. That green pointed gourd, coated with spicy gravy is actually stuffed with minced fish, generally Bhetki. One bite and you’re an addict!

 

4. Ilish Macher Paturi 

Hilsa comes back to the list but this time it comes wrapped in banana leaves. Loosen the strings, unwrap the leaf and a well marinated Hilsa looks at you and says, “devour me gently my love!”

 

5. Daab chingri

The prawn comes back again but this time inside coconut. This is spiced up prawn prepared in mustard oil and served inside coconut so that you have a combined taste of the mustard, prawn juice and the coconut cream. Mamma Mia!

 

6. Pabda Macher Jhaal

A quintessential Bengali homely dish, macher jhol is basically fish curry. However, when it comes to Pabda, a delicate sweet-water fish called Pablo Catfish in English, they add nigella seeds, coriander powder and chilies to their culinary wizardry and come up with something simply amazing.

 

7. Bhetki Fillet

Bhetki (barramundi) fishes are cut into fine slices or fillet, marinated with spices in a thick batter, and deep fried after coating with breadcrumbs. Bongs won’t attend a Biyebari (wedding) if there’s no Bhekti Fillet in the menu.

 

8. Rui Macher Kalia

Rui or Rohu, is another sweet water fish is cooked with thick, rich, dark and spicy curry which the Bengalis call Kalia. One of the tastiest fishes in the water, Rui adds its own flavor to the curry which drives you to binge mode.

 

9. Chitol Macher Muitha

A cultural and culinary import from the people of East Bengal, these exotic fish dumplings. Served in gravy, these fried balls of bliss will be the best thing that has ever happened to your taste buds

 

10. Pomfret Kalia

You guessed it right, the Bongs love their Kalia. So, when it come to everyone’s favorite fish, Pomfret, they cook it with a good amount of oil, ghee and thick onion and garlic pastes which makes you drool like a cat in a fish market.

When in Bengal, be a Bengali! So, try them all, you must!

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