#healthylunchThe fish lover Bangladeshis are very fond of hilsa fish (ilish mach). Hilsa fish recipe (ilish mach recipe) is not liked by Bangladeshis only but also Indians and other nationals like it.There are variety items of recipe of hilsa fish (ilish mach). Hilsa Pumpkin (Kumro Ilish in bengali) recipe is one of the best for those who love pumpkin recipes.Hilsa pumpkin combination make a delicious dish of hilsa fish. Both hilsa fish and pumpkin (misti kumra) have high nutritious value. Pumpkin is enriched with beta- carotene which is good for eye. It also contains zinc and alpha hydroxide which can prevent and reduce the risk of osteoporosis.So here is the full recipe of Hilsa pumpkin. Give it a try, you will love it. Take Love from Bangladesh. 💚

Fish curry otherwise known as fish vevichathu is a mouth watering side dish served with rice,chappthi,poori porotta etc. It is usually a very hot curry .But I have prepared this fish curry in a very simple method not very hot but tasty and delicious .I have used the pan made of clay for better taste of the curry and for better health

Bengali people are famous for their special chutney recipes and Aam Kashundi which is inspired from the traditional Bengali kasundi or mango mustard one is an unique one. In this recipe I have used this chutney to prepare Ilish Macher Dim er Bora r Tok. Ilish Macher Dimer Bora is a famous Bengali style fritter cooked fresh fish roe.

#indiankitchen Taste of Bengal fish fry is an instant heat with fish lovers and bangali. This dish is easy to make recipe and take a little time to cook. I add onion in it. Is good in taste#goldenapron#2aprli19#post5

#dinnerSorshe Ilish is a Traditional dish in Bangladesh. "Sorshe" means "Mustard" and ilish means "Hilsha" in Bengali language.It's made from our national fish "Hilsa" or "Tenualosa ilisha", a type of herring, cooked in mustard gravy. The dish is very popular among the people in Bangladesh. Let's cook 😊.

Fish is one among the most healthy foods.Rich in proteins,and minerals,it is a store house of Omega-3 fatty acid which is crucial for the health of the heart and brainFish Molee is loved by all, young and old and it is used in combination with appam,chappathi ,poori etc. Soft fish like karimeen,Pomphret,king fish are best for making fish Molee.

Kolkata style Fish Batter fry is one of favourite starters in the menu for all types of Bengali get-togethers! As Indian cooking is influenced by many other cuisines and British food has a huge influence on Calcutta cuisine. This recipe is a Bengali version of the world famous British dish 'Fish and Chips'.

This south Indian fish fry is my absolute favourite. Very very easy to make and awesome in taste

Dim er Devil is a pucca Calcutta delight. The city's chop-cutlet culture is legendary, and Dim er Devil or Egg Devil enjoys a glory spot among the mind boggling assortment of crumbed and fried goodies - fish fry, kabiraji cutlets, fish rolls and batter fried fish - the city offers.Calcutta owes its chop-cutlet legacy to the Raj Era. Back in the days of the Raj, local khansamas learnt the nuances of European cooking in the kitchens of the sahibs. Soon they were crumbing and frying thin escallops of meat, cooking with cheese and baking pies. And with that started the feted chop-cutlet tradition.Dim er Devil is something of a misnomer. It is not deviled eggs but a Bengali version of scotch eggs, a classic English dish, with in turn was inspired by the Mughlai Nargisi Kofta. But Bengali cuisine, especially Raj era cuisine, has quite a few such misnomers. Chop to a Bengali, for instance, is not a cut of meat, but crumbed and fried croquettes. And we make chops out of everything - meat, prawns, fish, potatoes, tomato, banana blossom et al. Dim'er devil is the richer cousin of chops. This eggs encased in a sweet and spicy minced goat meat wrap and are mini bombs packed with flavours.

#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.

Much like chicken feet, chicken neck is enjoyed in parts of Asia- Braised in a flavorful aromatic sauce then stir fried in it's drippings. It's great with beer or as a twice-cooked Adobo, or added to fried noodles, or enjoyed as is like dim sum chicken feet.

Being a fish lover myself its always on my to do list to try various fish recipes, taposhi/topshe is found in different Bangladeshi supermarkets, its delectable taste is something worth trying for#fish-fry#bengali