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FoodFlavor Home » Curry

Yellow Fish Curry

April 10, 2015 By Nisha

Yellow Fish curry

 Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish ( of course except scales, fins, and innards) is eaten. The head is particularly preferred in Bengal. Other spare bits of the fish…

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Mangochi Curry (Moong dal Kofta Curry)

March 31, 2015 By Nisha

Mangochi Curry (Moong dal Kofta Curry)

Mangochi curry is a Kayastha speciality delicacy. Mangochi curry made from moong dal are cooked in traditional yogurt and cashew gravy. First a word about Kayasthas: In traditional hindu beliefs and caste system Kayasthas were given the role of Book-keepers for the state. Kayastha means ‘scribe’ in Sanskrit and have acted as record-keepers and administrators of the…

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How to make Methi Fish Curry ?

February 11, 2015 By Nisha

Meethi Fish Curry

Serves: 2 Ingredients Fish – 4 Pieces Onion – ½ (big) Garlic – 1 tbsp (chopped) Garlic paste – ½ tsp Green chilies – 2 ( finely chopped) Lemon juice – 1 tbsp Mustard oil or any other oil for fish frying Oil – 2 tbsp Water – ½ cup Methi seeds – a big…

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