25 Mouthwatering Bengali Recipes for Non-Veg Lovers

When it comes to non-vegetarian food, Bengali dishes have no match. The saying that goes, “No one can cook fish like a Bengali”, is true to the word. When it comes to Bengali recipes, ‘maacher jhol’ or fish curry is the first thing that comes to mind. But there’s more to a Bengali’s non-vegetarian world than just ‘maacher jhol’.

Check out these 25 mouth-watering Bengali recipes which are a must-try if you are a non-vegetarian foodie.

1) Bhetki macher paturi

Paturi- bhetki

Bhetki paturi is a signature dish of any Bengali household. The Bhetki fish is marinated with spices, then wrapped in a banana leaf and cooked on slow flame.


  • Bhetki fish –  750 g (boneless; cut into 10 pieces)
  • Black mustard seed –  3 tbsp.
  • Grated coconut –  5 tbsp.
  • Green chilli –  8-10
  • Mustard oil –  4 tbsp.
  • Lemon juice –  2 tbsp.
  • Turmeric powder –  1 tsp.
  • Salt –  to taste
  • Banana leaf –  1 (big)
  • Gourd leaf –  3-4 (optional)
  • Thread –  as required (tooth pick can also be used)


Wash the Bhetki fish chunks and marinate them with lemon juice and salt for about an hour.

Make a thick paste of mustard seeds along with a pinch of salt and strain that paste through a strainer.

Prepare a paste of green chillies and then add mustard paste, grated coconut, turmeric powder, mustard oil to it. Mix well with a spoon.

Marinate the fish with this paste and keep it in the refrigerator for 5-6 hours.

Cut the banana leaf into 6”/6” pieces and brush its glossy side with mustard oil. Lightly roast these leaves on flame for 30 seconds.

Put one spoonful of the marinade on the leaf and place the fish chunk on it. Cover the chunk with more marinade. Fold the banana leaf in the shape of a parcel from all the four sides and tie it with a thread.

Pour mustard oil in a pan and place the fish parcels on it. Cover the pan with a lid and cook on low flame for 10 minutes.

After 10 minutes, flip the parcels and let it cook for 10 more minutes. Once done, switch off the flame and serve the Bhetki paturi with steamed rice.

2) Chingri malai curry

chingri malai curry

Prawn lovers should definitely try this special Bengali recipe.


  • Prawns (large) – 400   grams
  • Cooking oil – 4   tablespoon
  • Onion – 1/2
  • Garlic cloves – 4
  • Ginger (1 inch) – 1
  • Green chilli – 4
  • Cinnamon stick (dalchini) – 1
  • Cloves (laung) – 6
  • Cardamom (green elaichi) – 4
  • Turmeric powder – 1/2   teaspoon
  • Salt – 2   teaspoon
  • Garam masala – 1/2   teaspoon
  • Red chilli powder – 1/2   teaspoon
  • Coconut cream/milk – 1 cup
  • Ghee – 1 tablespoon
  • Coriander leaves (for garnishing) – 5-6


Wash the prawns and marinate them with turmeric powder and salt.

Make a paste of onion, garlic and ginger in a mixer

Heat mustard oil in a pan and fry the prawns till they turn golden brown. Keep them aside in a bowl

Add cinnamon, cardamom, cloves and bay leaves to the oil.

Add the paste of onion, garlic and ginger and fry it on medium flame for 4-5 minutes. Add remaining turmeric powder, chili powder, salt and garam masala.

Add coconut cream and half a cup of water. Bring it to boil.

Cut the green chillies and add them to the gravy along with the fried prawns.

Allow it to cook for 5-6 minutes. Garnish it with coriander leaves.

3) Muri ghonto

Moori ghonto

The fish head is cooked with rice and amazing spices which lends this recipe a distinct aroma and taste.


  • Big fish head of rui(rohu) or katol (catla) – 1
  • Mustard oil or cooking oil – 6 tablespoon
  • Basmati rice – 100 grams
  • Salt – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Tomato – 1
  • Potato – 2
  • Medium onion – 2
  • Ginger garlic paste – 2 tablespoon
  • Green chilies – 3
  • Garam masala – 1 teaspoon
  • Bay leaves – 2
  • Cumin seed – 1/2 tablespoon


Chop the tomato, onion and potato in small pieces. Prepare a paste of ginger, garlic and green chillies.

Wash the rice and keep it in a bowl.

Marinate the pieces of fish head with salt and turmeric powder.

Fry the fish head in mustard oil and keep aside.

Fry potato pieces with 1/4 teaspoon salt and a pinch of turmeric powder and keep it aside.

In the oil of the pan add bay leaves, cumin seeds and saute for a minute.

Add chopped onions, fry till light brown, then add chopped tomato and fry for a while.

Add ginger- garlic and green chilli paste. Add rice, mix the whole content and roast for 5 minutes.

4) Doi maach

doi maach

In this recipe, the fish is cooked in a yogurt gravy. A must-try for fish lovers.


  • 1 kg fish with firm white flesh cut into 1 1/2 ” thick pieces
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 medium-sized onion ground to a paste
  • 1 cup yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 4 tbsps mustard oil
  • 3 cloves
  • 5 black peppercorns
  • 2 green cardamom
  • 1″ stick of cinnamon
  • 1/2 dried bay leaf
  • 1 large onion chopped fine
  • Salt to taste


Mix the yogurt with the onion paste, red chilli powder, turmeric, ginger and garlic pastes and blend. Add the fish pieces to this and gently mix to coat well. Marinate for 2 hours.

Heat 3 tbsps of the mustard oil in a deep pan till and heat it.

Add the whole spices – cloves, cardamom, cinnamon, bay leaf and peppercorns – and fry till they change colour. Now add the chopped onion and fry till they turn transparent.

Add the marinated fish with the marinade and mix gently.

Season with salt. Stir occasionally. Do this gently to avoid breaking the pieces of fish. Cook till the fish is done.

Garnish with the remaining mustard oil – drizzle over the dish and serve with steamed rice.

5) Kochi pathar jhol

Kochi pathar jhol

It’s a traditional Bengali mutton recipe with less spices and thin gravy.


  • 750gm meat of young goat
  • 3 medium potatoes – halved
  • 1 large onion – sliced
  • 2 medium tomatoes – chopped
  • 5 cloves of garlic – paste
  • 2-inch ginger stick – paste
  • 2 tbsp yogurt – beaten
  • 4 green cardamom
  • 1 large cinnamon stick
  • 3-4 cloves
  • 2 large bay leaves
  • 1 and 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 and 1/2 tsp cumin powder
  • 1 tsp garam masala powder (rather than using readymade garam masala powder, you can dry roast the whole garam masalas, grind them and use 1 tsp of them)
  • Salt
  • Oil – to cook
  • Ghee – 1 tbsp


Wash and marinate the mutton with yogurt, salt, half of the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder and salt for at least 3-4 hours. It will be great to marinate the meat overnight.

Heat oil in a pan and add the green cardamom, cinnamon stick, cloves and bay leaves.

As the spices change colour, add the sliced onion and sauté till they are translucent. Then add the rest of the ginger-garlic paste and sauté till the onions turn golden brown.

Now add the tomatoes and cook till they are tender.

When the tomatoes become mushy, add the marinated meat and halved potatoes. Fry them until the meat changes colour and starts releasing water.

Transfer the meat to the pressure cooker and add water, matching your preferred quantity of gravy.

Cook on pressure until it blows 12-15 whistles. Let the steam get out of the cooker and then open the lid. Simmer for 7-10 minutes.

Once the meat is cooked, put off the flame and add the ghee and garam masala powder. Close the lid and open just before serving.

6) Chingri potoler dolma

Chingri potoler dolma

The prawns are stuffed inside the pointed gourd in this recipe. You cannot imagine the taste without trying it.


Pointed gourd (Potol or Parval) – 8 to 10

For the stuffing –

Prawns – 100 gms

Chopped onion – 2 nos

Chopped ginger – 1 tsp

Chopped Green Chillies-4 nos

Turmeric powder – ½ tsp

Potato – 2 (chopped)

Posto (poppy seed) paste – 1 tsp

Mustard paste – 1 tsp

Mustard Oil – 2-3 tbsp

Kismis (raisins) – 50 gms

For the gravy –

Mustard oil – 3-4 tbsp

Onion paste – 1 cup

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Tomato paste – 2 tsp

Kaju (cashew) paste – 25 gms

Coconut paste – 2 tsp

Mustard paste – 1 tsp

Red chilli powder – 1 tsp

Turmeric powder – 1 tsp

Sugar ½ tsp

Salt – to taste

Green chilli – 6 nos

Ghee – 1 tbsp

Coriander leaves – 2 tsp chopped


Wash, de-shell and de-vain the prawns. Discard the heads and chop them into small pieces.

Cut the sides of the pointed gourd and discard them. Scoop out the seeds of the pointed gourd with a thin knife and small spoon.

Heat mustard oil in a pan and fry the potols (parwal) lightly and keep aside.

Heat about 2-3 tbsp of mustard oil in a pan and fry the chopped onion, chopped ginger and chopped green chillies. Fry till the onions are soft. Add the chopped potato pieces, chopped prawns, salt and turmeric powder.

Cook the mixture till almost done and then add the mustard paste. Fry till the mixture is well cooked and dry. Take it off the flame and let it cool. Stuff all the fried potols (parwal) with this mixture.

For the gravy, heat 3-4 tbsp of mustard oil in a pan. Add the onion, ginger and garlic paste.

In a small bowl take the tomato paste, kaju paste, coconut paste, turmeric powder, red chilli powder and a little water. Mix well and add it to the pan.

Add sugar and salt. Mix well and fry this mixture till the oil leaves the sides. Add the green chillies slit lengthwise. Now add a little water to make a thick gravy. Now place the stuffed potols in the curry. Simmer and cook for about 10 min. Do not stir or else the filling will come out. Then add the ghee and chopped coriander leaves. Serve with paratha or plain steamed rice.

7) Daab chingri


If you love prawns, try cooking them inside a coconut! It’s a sin not to try this recipe.


Prawns – 8-10

Tender coconut – 1

Mustard oil – 2 tbsp

Mustard paste – 1tbsp

Green chillies – 4-6

Poppy seeds paste – 1 tbsp

Turmeric powder – 1 tsp

Salt – as per taste


Cut the coconut to remove the top part of the coconut and save the top to be used for covering the coconut shell while cooking. Make a hole at the top and collect the water. Make a 2-inches wide opening around the hole. Carefully scrape the soft kernel with a spoon and save it.

Grind the green chilies into paste.

Mix the green chillies paste with mustard and poppy seeds paste

Marinate the prawns with some salt and the salt. Leave aside for 5-10 minutes.

Heat the oil and add the prawns. Cook till they become translucent. Keep it aside.

Add the green chillies, mustard and poppy seeds paste onto the fried prawns. Mix well.

Spoon in the mixture inside the coconut shell.

Add a tablespoon of mustard oil and 2 whole green chilies.

Cover the opening with the shell top.

Place it inside a microwave oven.

Microwave it for about 10-15 minutes.

You may want to check the curry after about 10 minutes or so to see if the prawns are cooked.

8) Shorshe diye parshe maach

Shorshe diye parshe maach

This specific variety of fish is very tasty and this recipe only adds more flavour to it.


  • 4-5 Parse fish
  • 1 tbs mustard paste
  • 1 tbs poppy seed paste
  • 4 tbs yogurt
  • 4 teaspoon turmeric powder
  • 2 teaspoon onion seeds (kalonji/kalo jeera)
  • Salt to taste
  • 8-9 tbs mustard oil
  • 4 green chillies cut length wise


Marinate the fish with turmeric powder and salt. Keep it aside for a while.

Heat 4 tbs of oil in a frying pan, put the fish in the oil and fry it till the fish turns golden. Remove them from the pan.

Add onion seeds to the rest of the oil.

After a few seconds, when the onion seeds start crackling, add the mustard paste, poppy seed paste and 1/2 cup of water and let this cook for 5 -7 mins.

Add the yogurt and the green chillies. Mix them well.

Add the fried fish. Cook it on low flame for 7-8 mins.

9) Mutton kosha

Mutton kosha

This is one of the oldest mutton recipes from the Bong kitchen. The mutton is slowly cooked for the perfect flavour.


  • Mutton- 1kg (cut into medium sized pieces)
  • Onions- 4
  • Ginger-garlic paste- 1tbsp
  • Yogurt- 1 cup
  • Tomato- 1
  • Cumin powder- 1tbsp
  • Coriander powder- 1tbsp
  • Kashmiri red chilli powder- 1tsp
  • Turmeric powder- 1tsp
  • Garam masala powder- 1tsp
  • Bay leaves- 2
  • Cinnamon stick- 1
  • Green cardamoms- 3
  • Cloves- 5
  • Sugar- 1tsp
  • Salt- as per taste
  • Mustard oil- 2tbsp
  • Coriander leaves- 2tsp (chopped, for garnish)


Clean and wash the mutton pieces thoroughly. Marinate the meat with yogurt, salt, red chilli powder, turmeric powder and one tablespoon of mustard oil. Keep aside for 2 hours.

Grind the onions and tomato together into a paste in a mixer. After two hours, heat mustard oil in a pan and add the cinnamon, cardamoms, bay leaves, cloves one by one.

Then add the onion and tomato paste. Fry for about 5 minutes on low flame till the raw smell goes off. Add ginger-garlic paste, cumin powder and coriander powder. Fry for 3-4 minutes on low flame.

Now add the mutton pieces and salt.

Reduce the flame to very low and cover the pan. Cook for about 45 minutes, stirring at regular intervals.

Add garam masala powder and mix well. Once the mutton gets completely cooked, switch off the flame and garnish with chopped coriander leaves.

10) Tel koi



  • Koi fish- 4
  • Green chillies- 4
  • Kalounji- 1/2 tsp
  • Curd- 1/2 cup
  • Turmeric powder- 1/2 tsp
  • Cumin powder- 1/2 tsp
  • Oil- 4 tbsp
  • Salt- as per taste


Marinate the fish with turmeric and salt. Leave it aside for 10 to 15 minutes.

Heat oil in a pan. When it is warm enough, add the fish. Fry the fish for 5-7 minutes until it gets crisp.

Then, take the fried fish out of the pan and keep it aside.

Season the leftover oil with kalounji and green chillies. Now add turmeric, red chilli powder, cumin powder and salt to curd and beat it well.

Pour this spiced up curd in the oil and lower the flame. Let the curry cook till it starts oozing water.

Add the fried fish; cover and cook for 3-5 minutes until the oil separates from the gravy. Serve with steamed rice.

11) Chitol maacher muitha

Chitol maacher muitha

The fish is made into dumplings and then simmered in a flavourful gravy.



  • 1 box chital minced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp green chilli paste
  • 1 tsp roasted cumin powder
  • Salt


  • 1 onion paste
  • 1 tbsp ginger garlic paste
  • 1/2 tomato, chopped
  • 1 potato, cut in cubes
  • 1 bay leaf
  • 2-3 cloves
  • 1 cinnamon stick
  • 2 green cardamom
  • 1/2 tsp garam masala powder


To make the Muitha (Dumplings/Kofta) mix the minced fish with the ginger garlic paste, chilli paste, cumin powder and salt.

Boil some water in a pan, now wet your hands and take a small portion of the mixture, give it a round shape.

Drop the balls in the hot boiling water and wait till the colour changes, take the balls out after 2-3 minutes.

Using a paper towel, drain the excess water and shallow fry the Muitha/Dumplings in a pan.

For the gravy, heat some oil in a pan, fry the Potato cubes and keep aside.

Heat oil in the same pan add the cloves, cinnamon, cardamom and bay leaf, fry for a minute and then add the onion, ginger garlic paste, stir fry till the paste becomes brown in colour.

Add the chopped tomato or tomato puree, salt, green chilli paste and cook till you can see oil separating out.

Pour 2 cups of water, the fried Muitha/Dumplings, fried potatoes, cover and let the gravy boil.

Garnish with garam masala powder and serve the delicious Chital Macher Muitha with Plain Rice.

12) Mete charchari

If you love chicken or mutton liver, this recipe is perfect for you.


  • Chicken/mutton liver- 300g
  • Tomato – 1 large
  • Onion – 2 large, sliced
  • Fresh ginger and garlic paste – 1 tablespoon
  • Powder spices 1 tsp each – Turmeric, red chillies, coriander seeds, black pepper, toasted nutmeg 1
  • Whole spices – Bay leaves 2, cinnamon sticks 1/2 inch two, green cardamoms 3, cloves 4, dried whole red chillies – 2, whole pepper corn –  1 tsp
  • Boiled potatoes – Sliced, 1/2 cup
  • Vinegar – 2 tsp
  • Minced spring onion leaves and green chili – for garnishing
  • Sugar – 2 tsp
  • Salt – to taste
  • Cooking oil – 1 cup


Pressure cook the liver pieces in one cup water until cooked well with one bay leaves, 1 tsp ginger garlic paste, slight turmeric power and whole pepper corn. Keep it aside.

Blanch the tomatoes in hot water then in cold water, peel off the skin and make a paste.

Heat oil in a pan and add the whole spices. Then add sugar, onion slices and potatoes, fry until they turn golden.

Add ginger garlic paste, tomato paste and fry well until oil oozes out.

Add boiled liver, add masala powder and vinegar, stir oil and add salt. Now add boiled liver juice and let it cook in simmer. After a few minutes when oil oozes out put off the flame.

13) Maacher matha diye moong dal

Maacher matha diye moong dal

This recipe will spruce up the taste of your regular dal and turn it into a delight!


  • Moong dal – 1 cup
  • Macher muro or fish head – 500 g
  • Onion – 100 g (1 medium), chopped
  • Garlic – 2-3 cloves, chopped
  • Ginger – 1tbsp chopped
  • Bay leaf – 2
  • Cinnamon – 1 inch, coarsely crushed
  • Cardamom – 3-4, coarsely crushed
  • Dry red chillies – 2
  • Cumin powder – 1/2 tsp
  • Green chillies – 4, slit
  • Salt – To taste
  • Sugar – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – as indicated
  • Ghee – 1 tbsp


Roast moong dal on slow fire for 5-7 minutes till color starts to change.

Cut the fish head into pieces. Rub salt and 1/4 tsp of turmeric powder.

Pressure cook dal in 3 cups water along with salt and 1/4 tsp turmeric and wait for 3 whistles.

Heat 1/4 cup oil in a pan and deep fry the head till brown. Keep it aside.

In a separate pan, heat 2 tbsp oil and 1 tbsp ghee. Then add bay leaf, dry red chilli, cinnamon, and cardamom. Fry for 30 seconds.

Add onions and fry for 2-3 minutes till soft.

Then add ginger, garlic, and cumin powder. Fry for 2 minutes on medium heat.

Add boiled dal and let come to boil.

Then add macher muro or the fish head to the dal and simmer for 8-10 minutes on medium heat.

Add sugar and adjust salt to taste. Switch off the flame and serve.

14) Maacher kalia

Maacher kalia

This is a very unique fish curry recipe and is a must-try if you love fish.


  • Rui / Katla mach (rohu or catla fish)- 4-5 pieces (pieces should be little more than 1″ thick)
  • Potato – 2 medium (cut into quarters)
  • Onion – 1 medium and 1 small (make a paste)
  • Ginger-garlic-chilli paste (1″ ginger, 2 fat clove garlic and 3 chillies)
  • Tomato – 1 large (paste)
  • Turmeric powder (as required)
  • Chilli powder – 1/2 tea spoon
  • Salt and sugar according to taste
  • Whole spices (1 small piece of cinnamon stick, 2 green cardamoms and 2 cloves)
  • Garam masala powder – few pinch (optional)
  • Bay leaf – 2
  • Dry red chilli – 1
  • Mustard oil – 6-7 table spoon
  • Ghee/ clarified butter – 1 tea spoon


Wash the fish and marinate it with salt and turmeric powder.

Wash the potato pieces and marinate them the same way.

Heat oil in a pan. Fry fish pieces to nicely golden. Take out from oil and keep aside. Now fry potato quarters till they turn golden. Take out from oil and keep separately.

Add the whole spices, bay leaves and dry chilli to remaining oil. Add sugar and let it get caramelised.

Now add onion paste. Fry until raw smell disappears and onion takes a nice brown colour.

Add ginger-garlic-chilli paste. Cook until oil separates from the spice. Now take a bowl and mix 1/4 tea spoon turmeric powder and chilli powder with 2 table spoon water. Add this mixture with the spices. Cook until water evaporates.

Now add tomato paste. Cook until raw smell of tomato is gone and oil is separated.

Add potato and salt. Mix well. Cook covered for few minutes over low heat. Add 1 and half cups hot water. Bring to boil. Cook covered for 4-5 minutes over low heat or until potato pieces are cooked properly. Now add fish and cook for 2-3 minutes.

Turn off heat and add ghee and garam masala powder. Serve with steamed rice.

15) Chicken kosha

Chicken kosha

Just like mutton, in this recipe, the chicken is cooked slowly to bring out the taste.


  • Chicken- 1kg (cut into medium sized pieces)
  • Onions- 4
  • Ginger-garlic paste- 1tbsp
  • Yogurt- 1 cup
  • Tomato- 1
  • Cumin powder- 1tbsp
  • Coriander powder- 1tbsp
  • Kashmiri red chilli powder- 1tsp
  • Turmeric powder- 1tsp
  • Garam masala powder- 1tsp
  • Bay leaves- 2
  • Cinnamon stick- 1
  • Green cardamoms- 3
  • Cloves- 5
  • Sugar- 1tsp
  • Salt- as per taste
  • Mustard oil- 2tbsp
  • Coriander leaves- 2tsp (chopped, for garnish)


Clean and wash the chicken pieces thoroughly. Marinate the chicken with yogurt, salt, red chilli powder, turmeric powder and one tablespoon of mustard oil. Keep aside for 2 hours.

Grind the onions and tomato together into a paste in a mixer. After two hours, heat mustard oil in a pan and add the cinnamon, cardamoms, bay leaves, cloves one by one.

Then add the onion and tomato paste. Fry for about 5 minutes on low flame till the raw smell goes off. Add ginger-garlic paste, cumin powder and coriander powder. Fry for 3-4 minutes on low flame.

Now add the chicken pieces and salt.

Reduce the flame to very low and cover the pan. Cook for about 30 minutes, stirring at regular intervals.

Add garam masala powder and mix well. Once the chicken gets completely cooked, switch off the flame and garnish with chopped coriander leaves.

16) Shorshe murgi

Shorshe murgi

Experience the zesty flavour of mustard in chicken and enjoy this special Bengali chicken recipe.


  • 1 kg chicken (boneless)
  • 3 tbsp mustard oil
  • 2-3 onions, ground to paste
  • 4-5 green chilies, slit
  • 2 tbsp mustard seeds paste
  • 2 tbsp curd
  • 1 big tomato, ground to paste
  • 1 tbsp ginger
  • 2 tbsp garlic
  • 2 black cardamons
  • 4 green cardamoms
  • 4 cloves
  • 1/2 ” cinnamon stick
  • 1 tsp turmeric powder
  • 1/2tsp red chili powder
  • 1 1/2 cups of water
  • Salt to taste


Wash the chicken pieces and apply half of onion paste, curd, red chilli powder, salt, ginger and garlic, mix it thoroughly. Cover and keep it aside for half an hour.

In a pressure cooker, heat mustard oil on high flame, add cardamoms, cloves and cinnamon stick. Let them crackle and then add remaining onion paste.

Fry on low heat till it changes to light pink color. Add marinated chicken fry on low flame and stir for next 10 minutes.

Add green chillies, turmeric and red chilly powder and fry for a little while.

Cover and cook on low flame and keep stirring from time to time to avoid getting it burnt from the bottom. Ideally this should take 15 minutes. When it leaves oil, add tomato paste and cook on medium flame.

When the oil floats and the chicken looks golden brown add water and boil on high flame till first boil. Close the lid of cooker and simmer on low flame for 10-12 minutes or till first whistle comes. Switch off the burner and let the steam pass off.

Add mustard paste and stir well to mix thoroughly and simmer 5 more minutes. Remove from flame and garnish with green chillies. Serve hot with steamed rice.

17) Pabda maacher jhol


A delightful fish curry which will tantalise your taste-buds for sure!


  • 4 pieces of Pabda maach (cleaned)
  • 2 tbsp. of black mustard seeds
  • 4,5 green chilies
  • 1 tsp. of kalonji (onion seeds)
  • 1 medium tomato coarsely chopped
  • 2 tbsp. of plain curd
  • 1 tbsp. of turmeric powder
  • 1 tsp. of red chili powder
  • A handful of coriander leaves
  • Mustard oil
  • Salt
  • Sugar


Wash the fish and marinate with salt and half of the turmeric powder.

Heat oil in a kadai (wok) a nd fry the fish till both the sides turn golden brown. As this fish is very soft, you need to be very careful while frying them so that it doesn’t break. Remove fried fish from the oil and keep aside.

Make a fine paste of mustard seeds with green chillies.

Mix rest of the turmeric powder with mustard paste and keep it handy.

Take fresh oil in a pan and heat it. Temper with kalonji and green chillies. Once they stop spluttering add mustard paste and sauté on low heat for about a minute.

Add chopped tomatoes and fry them till they become mushy. Add chilli powder to it. Now turn off the heat and add curd (yoghurt) to the spice mixture. Mix it well with the masala and turn the heat on.

Season it with salt and a little sugar. Add about half cup of water and give a nice stir.

Wait for the water to come to a boil. Now gently add fish to it and let it simmer for 2-3 mins till the gravy is thick. Sprinkle freshly chopped coriander leaves and serve with steamed rice.

18) Ilish bhapa

Ilish bhapa

Another signature recipe from the Bong kitchen. It’s a must-try recipe.


  • Hilsa – 1 kilogram
  • Salt to taste
  • Turmeric powder – 1 teaspoon
  • Yellow mustard seeds – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Green chillies – 2-3
  • Ginger – 1-inch piece
  • Mustard oil – 3 tablespoons


Wash the fish well and clean it from inside. Sprinkle salt and half of the turmeric powder.

Make a smooth paste of yellow mustard seeds, black mustard seeds, green chillies, ginger and salt.

Add three cups of water to the pressure cooker and place a ring in it.

Take a small pan and place the fish in it and place the pan on the ring in the pressure cooker. Add remaining turmeric powder to prepared paste.

Apply paste liberally on fish. Pour mustard oil on top. Adjust seasoning. Cover with lid and steam for eight to ten minutes. Serve hot.

19) Lau chingri

Lau chingri

Cooking prawns with bottle gourd! It’s a very interesting combination.


  • 3 medium bottle gourds
  • 20 pieces of popcorn shrimp
  • salt to taste
  • 1 tspn turmeric powder
  • 4 tbspn of oil
  • 1 tspn cumin seeds
  • 1 whole dry red chili
  • 1 bay leaf
  • 1 tspn red chili powder
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • Water as needed


Peel and cut the bottle gourd into very small pieces (4 cm squares). Add salt to it and keep aside. Peel shrimp, wash thoroughly, rub salt and turmeric and keep aside.

Heat oil in a pan. Add cumin seeds, whole dry red chili, and a bay leaf. Let it splutter.

Add shrimp and stir for a couple of minutes. Now add bottle gourd to it and stir well. Put a cover on and let it cook on low flame.

Take the cover off occasionally and stir. If the gourd is fresh, it will release water and will soften gradually. Don’t add water as the bottle gourd will cook in its own juice.

Add turmeric powder, red chilli powder, cumin powder, coriander powder. Stir and cover. At this point if you don’t see enough water released from lau or bottle gourd then add ¼ cup of water. Keep it covered. Adjust salt and take it off the heat. Serve with rice.

20) Dimer jhol

Dimer jhol

An easy to make recipe for the bachelors and family alike. Add a twist to your regular egg curry with this recipe.


  • Eggs: 4
  • Potato: 1 large
  • Onion paste: 3 tbsp
  • Ginger-garlic paste: 1 tbsp
  • Tomato: 1 large
  • Chili powder: 1 tsp or as per your heat tolerance
  • Coriander powder: ½ tsp
  • Garam masala powder: 1/3 tsp or chopped coriander
  • Turmeric
  • Salt
  • Oil: 4 tbsp (mustard oil or a mix of that and white oil)
  • Whole cloves: 2
  • Cinnamon: ½” piece
  • Green cardamom: 1


Wash and cut the potato in quarters. Boil the eggs and potatoes with a pinch of salt till the potato is cooked properly. Peel the egg carefully without breaking the white part and with a sharp knife make 3-4 cut marks on the eggs. Sprinkle salt and turmeric on both and keep aside.

Heat the oil and fry the potatoes and eggs till golden. Keep aside.

Temper the same oil with the whole spices. Once they start to splutter add the onion paste. Fry on low heat for 5 minutes or till you see oil oozing out from the onion.

Mix in the ginger garlic paste and cook for another 2-3 minutes. Mix in the coriander and chilli powder in 1 tbsp water and add in next, cook for 30 seconds and then add chopped tomato and little salt.

Cover and cook till the tomato is soft and mushy. Mix the tomato to the spice paste to get a smooth consistency.

Cook for a minute and then add the eggs and potatoes. Give it a good mix and then pour in 11/2 cups of water.  Check the salt and adjust as per taste. Cover and let it simmer for 5-6 minutes till the eggs and potatoes takes on the flavour and taste nicely.

Sprinkle chopped coriander or garam masala powder and serve hot with steamed rice or roti or paratha.

21) Tangra maacher jhol

Tangra maacher jhol

An unusual recipe for the people who haven’t tried the Bengali fish recipes. Take a look at the recipe below.


  • Freshwater fish (tangra in this recipe): 13
  • Potato (medium-sized; cut into 10 pieces lengthwise): 1
  • Bay leaves (small): 2
  • Finely chopped onions: ¾ cup
  • Cumin powder: 1.5 tsp
  • Turmeric powder (divided): 1 tsp (for marination and broth)
  • Salt (divided): 2 tsp
  • Mustard oil: 4 tbsp
  • Whole green chillies: 5
  • Warm water: Enough to just submerge the fishes


Wash the fish thoroughly. Make a slit at the neck. Remove the gills from the head and slowly pull out the blackish thread from the stomach. Wash the fish again. Discard the fins if you wish.

Marinate the fish with salt and half the turmeric powder. Keep aside for 20 min.

Heat mustard oil in a pan. When the oil is really hot and starts to smoke, slowly place the fish. Keep the flame on the low.

Flip each fish very carefully after around 2 min, taking care that the thin skin does not tear. Both the sides should be medium-browned. Don’t fry till crisp, as this will prevent the broth from absorbing into the fish. Remove the fish and keep aside.

In this oil, fry the potatoes with half of the remaining salt, till light brown on both the sides. Keep aside.

In the same oil, add bay leaves. Wait till these change colour. Add the onions and the rest of the salt. Fry till the onions become brown and soft. Add the rest of the turmeric powder and cumin powder, dissolved in a few tablespoons of warm water.

Keep on stirring continuously until the water evaporates and oil starts separating. Add a few tablespoons of water and stir continuously once again till oil separates. Repeat this step one more time.

Add warm water now. Stir the gravy properly and add the fish, one at a time. Scatter the potatoes into the broth. Add the chillies. Cover and cook at medium heat, until the gravy comes to a boil.

Once the gravy starts boiling, simmer and boil for five more minutes.

Serve hot over steamed rice.

22) Bhetki fish fry

Bhetki fish fry

A crisp and melt-in-the-mouth snack recipe for all those who love fish.


  • Fillet of Bhetki or cod fish deboned or cut into rectangles – 10

For Marinade

  • Ginger garlic paste – 1&1/2 tsp
  • Salt and pepper (to taste)
  • Lemon juice – 1tsp
  • Green chilli paste – 1/2 tsp
  • Dry mint powder – 1/2 tsp

For coating

  • Corn flour – 2tblsp
  • Water – 2tblsp
  • Bread crumbs
  • Oil for deep frying


Wash and de-bone the fish then put it into a mixing bowl and put all the ingredients written above for the marinade and marinate the fish. Cover it with a clean film and keep the bowl leave it into the fridge for at least half an hour.

Make the corn slurry with 2 tbsp. of corn flour and with 2 tbsp. of water whisk it very well.

Now take out the marinated fish and dip into the corn slurry and coat it with bread crumbs one by one.

Heat oil for deep frying on the flame and deep fry the fish one by one and fry until golden brown.

Take them out from the oil into a tissue paper and serve hot with mustard sauce.

23) Kolkata chicken biryani

Kolkata chicken biryani

Who hasn’t heard of the famous Kolkata biryani with the potatoes! Prepare it at home with the recipe given below.


  • Chicken thigh – approx. 700-800 gm.
  • Basmati rice – 400 gm.
  • Potato (large) – 2
  • Hard-boiled eggs – 4
  • Beresta (out of 3 medium-sized onion)
  • Plain yogurt (beaten) – 3-4 tbspoon
  • Ginger-garlic paste – 1 tbspoon (heaped)
  • Lime juice – 1 tbspoon
  • Red chilli powder – 1 teaspoon
  • White pepper powder (samorich) – ½ teaspoon
  • Biryani Masala – 1½ tbspoon
  • Cloves – 5-6
  • Green cardamom – 5-6 pods
  • Alubukhara/dried plum – 2-3 (I didn’t have that, so I skipped)
  • Milk powder or Khoya/Mawa – 2 tbspoon (heaped) (I used milk powder)
  • Rose water – ½ tbspoon
  • Kewra water – 1 tbspoon
  • Few strands of saffron (soaked in 2 tbspoon warm milk)
  • Milk – 1 cup of a large coffee cup
  • Salt to taste
  • Ghee/Clarified butter (melted) – 3 tbspoon
  • Cooking oil – 3-4 tbspoon
  • Wheat flour – 1 cup


Cooking chicken and rice:

Marinate the chicken with salt, ginger-garlic paste, yogurt, chilli powder, white pepper powder, 1 tbspoon of biryani masala, ½ tbspoon kewra water and 1 tbspoon of cooking oil for minimum 2 hours.

Peel the potatoes and cut them into two halves, coat with salt and turmeric powder and boil them till half-cooked.

Smear the boiled eggs with salt and turmeric powder and shallow fry in 1-2 tbspoon of oil.

Heat 1 tbspoon of oil in a frying pan over medium flame. Add the marinated chicken and half of the beresta into it. Cook till oil separates from the mixture, then add approx. 1½ cup of hot water into it. Cover the pan with a lid and let the chicken get cooked. As the chicken pieces become tender, remove them from the pan and keep aside, reduce the gravy to ¾ of a cup.

Wash and soak the rice in cold water for at least 10 minutes. Then bring to boil sufficient amount of water in a pan. Add drained rice, salt (approx. 2½ teaspoon), green cardamom and cloves. Cook the rice till it is 50% done. Drain the water and discard whole spices from cooked rice, keep it aside.

Make a soft dough by wheat flour and water.

Assembling chicken and rice for dum:

Now grease a heavy bottomed pan or preferably a “Handi” (a deep, narrow-mouthed cooking vessel) with ½ tbspoon of ghee. Pour the chicken gravy/broth into it. Add lime juice, alubukhara, remaining biryani masala, 1 tbspoon of ghee, ½ cup of milk and the chicken pieces, mix them well.

Place the potatoes over the chicken and sprinkle over remaining beresta.

Now spread half of the rice over it. Spread saffron milk, rose-water, kewra water, milk powder and remaining ghee over the rice.

Then make a layer with the remaining rice and milk at the top and place the eggs over it.

Cover the pan with a lid and seal with the dough to make it air tight. Now put a “tawa” on medium-high flame and place the sealed pot containing the meat & rice over it, cook for 6-8 minutes and then put the flame on low. Cook for another 30-35 minutes till rice get properly cooked. Check for the liquid at the bottom, whether it is completely dried out.

Serve hot with salad and raita.

24) Bhapa chingri

Bhapa chingri

Another gem of a recipe for the seafood lovers. This prawn recipe is sure to delight you.


  • 10-12 pieces of prawns
  • 1/2 coconut paste
  • 5 tbsp paste of chilli and white mustard
  • 10-12 pieces of green chilli, chopped
  • 2 tsp turmeric powder
  • Sugar and salt to taste
  • 100 gm mustard oil


Wash and de-vein the prawns properly and then immerse it in salt water for about 5 minutes.

Mix oil, coconut paste, mustard paste, salt, turmeric and sugar together.

Take out the prawns from the water and dry them properly.

Marinate them with the coconut mixture.

Place the prawns, individually, on a banana leaf

Spread the chopped chillies on the prawns and cover it with another leaf.

Now place the entire package in a pressure cooker and cook for about ten minutes.

Steamed prawns are ready to serve.

25) Egg kaathi roll

Egg kaathi roll

A comfort food for every mood, egg kaathi roll is very easy to prepare.


For the roll:

  • 2 cups all-purpose flour(maida)
  • salt – to taste
  • 1 beaten egg
  • 1 cup water approx. (to knead the dough)
  • 1 tbsp. oil/butter
  • For the filling or stuffing:
  • 1 tbsp. oil
  • 2 medium size onions, finely shredded
  • 2 medium size tomatoes, finely shredded (do not use the pulp inside it)
  • 2 medium size green capsicum, shredded
  • 2 eggs beaten with salt and black pepper powder into it
  • salt – to taste
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp. freshly chopped coriander leaves
  • 3-4 tbsp. tomato ketchup


For the egg stuffing/filling:

Take a wok, add oil and heat it.

Add sliced onions and sauté for few minutes.

Add shredded capsicum and shredded tomatoes into it. Toss the mixture well.

Add salt, red chilli powder, turmeric powder into it.

Add the beaten egg mixture, scramble it and cook for few minutes.

Add some freshly chopped coriander leaves.

Keep it aside for later use.

For the roti roll dough and making roti:

Take a bowl, add all-purpose flour, salt and mix well.

Add a tbsp. of beaten egg into it and give a nice mix.

Add water as required and knead the flour into a soft dough.

Rest it aside for 5-10 minutes.

Take a portion of the dough. Make a round ball.

Dust some flour on the rolling board.

Place the round ball and roll it into a circular shape as a chapatti.

Heat the pan and place the chapatti onto the tawa. Cook for few seconds. Flip the roti and apply butter. Cook the other side too for few seconds. Flip it again.

Add butter/oil all over the roti.

Spread 2-3 tbsp. of the egg mixture all over the roti.

Flip the roti and cook the egg spread side of the roti well.

Cook the roti well on both sides.

Place the roti on a plate with the egg side on top.

Take the egg stuffing and place it at one end of the roti.

Add shredded capsicum, shredded tomatoes and ketchup over the filling.

Roll the roti.

Cover the roll with a foil or a tissue paper and serve.

Serve it with any chutney dip or ketchup.


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