Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...

This delicate fish dish is traditionally made with the Bengali lime, called Gandhoraj. I have adapted this recipe using lemons and Kaffir lime leaves, offering a delicate and simple dish perfect for ...

2 fresh hot green and/or red chilies (bird’s-eye is best), slit slightly Cut the fish into pieces that are about 2″ x 1″ and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside ...

This quintessential Bengali fish dish demonstrates hallmarks of Bengali cuisine — the use of mustard, a thorough preoccupation with freshness and a love of fish. Soak the cumin and mustard seeds in 4 ...

Sukanya Kar Bhowmik came to the United States in 2011, when her husband, Sayan, was transferred from his job in Kolkata, India, to New Jersey. Like many who settle far from home, Kar Bhowmik, a native ...

1. In a bowl, combine the fish, 1 teaspoon of the turmeric, and the salt. 2. In a coffee grinder or a spice grinder, work the black and yellow mustard seeds and poppy seeds until smooth. Transfer to a ...

The Bengali cut is a departure from the Western boneless fillets. It is about flavour, fat, and a deep understanding of how each part of the fish behaves in a curry. Whether it’s rui, katla, or the ...

A few years ago a BBC radio program in England re-created the meal that Robert Clive, a trader and part-time British soldier, might have eaten following his victorious battle against the king of ...