When it comes to fish recipes, no one can beat Bengali curries. The taste, texture and smell of each and every curry is divine and inviting. The soft fish pieces dipped in different gravies are delicious and are perfect to serve for lunch and dinner. There are different types of fish like Hilsa, Bhetki, Rohu, Papda, Pomfret etc. which they use in their everyday cooking. Every recipe has a different style of cooking and the taste of each and every recipes is absolutely delicious.

Hilsa fish pieces cooked in nigella, poppy and mustard flavoured spiced yogurt to be served with steamed rice

Bhetki fish fillets are smothered in mustard paste and then wrapped in banana leaves.

A fish preparation that is robust and lingers in your mouth, this one is served with some hot steamed rice and cholar dal.

Aar Macher Jhol is a Bengali Fish curry prepared with Aar/Rohu/Katla fish. The gravy is such an uncomplicated gravy which can be prepared in a jiffy with the items available in the pantry and tastes the best with white rice.

Posto Pabda is a very popular fish curry from Bengal, in which the fish named Pabda is cooked in poppy seeds paste making a thick curry. The fish here is cooked whole and the dish goes well with plain rice.