#nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome.

#goldenapron12A typical bengali preparation of fish pulao cooked with fish head (Rohu or Katla)

Dal usally present as veg item but traditional mug dal made by katla fish head.which is very popular in bengal . We all like this dish in any funtion.

#everydayvegStolon of Taro is one of the finest sources dietary fibers. 100g flesh provides 4.1g or 11% of daily requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.Stolon of Taro  carry more calories than potatoes. 100 grams of root provides 112 calories. Their calorie value chiefly comes from complex carbohydrates, amylose, and amylopectin.However, they are minor source of fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam,cassava, potato, plantain, etc.Here in Bangladesh, Stolon of taro is very much available in the local market this time. We Bangladeshi people, are very much fond of these vegetable with Hilsha fish, prawns, dry fishes etc.Today, I've cooked for you one of my favorite recipe " Taro Stolon mixed with Hilsha fish Head". It's very tasty recipe and very easy to prepare. Let's cook. 😊

This is easiest way of preparing bhetki. It is known as "Bhetki kalia" in Bengali. Relish it in a weekend afternoon, with some steamed rice.

#twistiebitesIt is a traditional spicy fish stew served with steamed rice in eastern part of the india.

#accThe combination of fish and poha is one of the most unique and delicious recipe. The crispy and crunchy fry makes it an ideal fish fry for all. Must Try for all.

My family loves to eat fish and I enjoy making different types of fishes, be it a curry, salad & fish, fry fish, we absolutely love it, sharing my recipe of goan fish curry with you all #mycookbook

Indians are lucky enough to have our various types of biriyani cuisines that suits our palates tongue and taste. But this time we will just cross our borders and land on to noor mahal, once a princely state now in Pakistan. The royal families have their own grandeur and their reputed royal cooks tried hard to leave a mark of royalty and keep their culinary repute high standing. One such creation lead to a gem called nurmahali biriyani.Some also argue that nurmahali biriyani is named after Nurjahan, the beautiful wife of Emperor Akbar and it's making is inspired by the tastes of the royal Nawabs of central India. Whatever legacy the recipe has been spin offed to us is of least significance to it's artful cooking and rich taste. Now the recipe is just few seconds scroll time away. Enjoy!!! Happy eating!!!!

#traditionalThis is the kind of everyday fish curry/Gravy recipe that you need in your life.This Gravy works beautifully with Pomfrets,red snapper and prawns also.You can definitely use these fishes instead Surmai.But surmai is available in this rainy season so I have cooked the gravy with this fish. Let's cook.♥

Bengali authentic fish curry called "Doi Maachh"#traditional#book#ebook

#dal Authentic Bengali cuisine.. Aroma of the moong daal with the fish head and all other spices feels heaven