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In West Bengal, Tripura, Odisha, Assam and Bangladesh, fried fish or māchh bhājā is a common delicacy. Riverine fish like bhetki, topshey, aarh and pābdā (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Odia cuisine and Assamese cuisine. [citation needed]
However, among non-vegetarian dishes of paturi, fish dishes are more prevalent. [3] Different types of paturi are prepared from different fish like Bhetki paturi, Ilish paturi, Koi paturi, [4] [5] Rui paturi etc. Apart from fish, there are egg dishes too, and even fish egg dishes are made. [6] [7] [8] Paturi is also prepared with prawns, known ...
Fish is a core part of the Bengali diet, and is the main source of protein. Bengalis typically use freshwater and brackish fish when making meals. Spices are used heavily in the preparation of fish, and the fish is usually served either as a curry or a fried steak. Popular fish curries include boal, rohu, ilish, and pabda.
Kabiraji (Bengali: কবিরাজি) is an Indian fried dish made of chicken, [1] fish., [2] mutton or prawn. This is a popular dish in eastern India, originating from Kolkata . [ 3 ] [ 4 ] The dish has a fish, chicken or mutton cutlet inside, wrapped in a coating of crunchy deep-fried egg floss.
Machher Jhol (Bengali: মাছের ঝোল), Machha Jhola (Odia: ମାଛ ଝୋଳ), Machhak Jhor (Maithili: माछक झोर / Nepali: माछाको झोल), or Machhari ke Jhor (Bhojpuri: मछरी के झोर) is a traditional spicy fish curry in Nepalese cuisine (including Maithili Cousine and Bhojpuri Cuisine), Indian Cuisine (including Bengali Cuisine ...
Shutki shira (Bengali: শুটকি শিরা) is a fermented fish curry made with seasonal vegetables, leafy greens, and fish or prawns. [1] [2] It is cooked without oil or fat. [3] The dish is popularly eaten in eastern Bengal, particularly in the Sylhet Division and neighbouring regions. It has many variations. [4]
Panta bhat or poita bhat is often garnished with mustard oil, onion, chilli, pickle, and served with shutki mach (dried fish), machher jhol (fish curry), especially shorshe Ilish (ilish cooked with mustard seeds), aloo bhorta or aloo pitika (mashed potato), begun bhorta (mashed brinjal) and other bhorta or pitika (mashed food).
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. [1] The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and ...