Home / Recipes / Bengali Style Fish cooked in Plantain Leaves
Other than having a few bengali seniors, class mates and juniors, I have no idea about their food habits to their culture or language. I have heard hubby dear talk a lot about the fish and shell fish in Calcutta and not to forget the mighty rasogullas for sure. I ended up making this dish as when it comes to fish, I always end up with a Tamil or Kerala recipe. I didn't want the regular onion - tomato base, so stuck to this combination of mustard seeds and coconut paste base. I sure did add a few ingredients and followed the recipe to the core. My version has made this dish more flavorsome with an additional dash of vinegar. The final product looked pale, however in taste it was an out of the world and a therapeutic comfort food. This dish can never fail to make you feel indulged. Happy me as I found a wealthy way to play with ingredients in true blue Bengali style. So here starts my inspiration to begin an affair with bong food.