Tag Archives: bengal

Maccher Korma (Bengali style Fish Curry with Yoghurt and Spices)

All of us have preconceived notions when it comes to cooking and eating dishes from other cuisines, especially those which we are not very familiar with. For me, this has been the case with Bengali cuisine….

For the longest time, I avoided eating or cooking Bengali food simply because of the notion that I would not enjoy the flavour of mustard oil. It’s true that mustard has a pungent aroma and flavour but if used in the right manner and with the right flavour combinations, it can be an amazing ingredient to work with.

I was in for a delicious surprise when I finally gathered the courage to cook Bengali dishes. Now, a month does not go by without trying a dish from the region.

The Bengalis’ love for seafood is legendary which identifies well with me because I am a huge seafood lover too. And so this Maccher Korma or fish curry with yoghurt and spices ticks all the right boxes for me.


All of us are familiar with a korma. Dating from the Mughal era, the korma is a rich, creamy dish usually made using meat or vegetables. But in Bengal, you will find a seafood version of the korma which is a much loved dish in most households.

I have used white pomfret to prepare this maccher korma. Pomfret is not the preferred variety traditionally but I am all for local and seasonal catch. And moreover, I am a big fan of white pomfret…..especially the fish head. Are you a fish head lover?



This Bengali fish curry or maccher korma is deliciously creamy, fragrant and spiced perfectly to enjoy over a bowl of steamed rice. Though you might think the ingredients are many, the dish is rather simple to prepare.

So bring home the seasonal catch from your market and let’s get cooking this cracker of a dish….Maccher korma or Bengali style fish curry with yoghurt and spices.


Recipe adapted from this blog.

1. 1 kg pomfret, cut into medium slices
2. To grind:
• 4 tbsp freshly grated coconut
• 1 tbsp poppy seeds
• 5 cashewnuts

To view full recipe, click here.

Recipe developed, styled and shot for Supreme Seafood


Bandhakopir Torkari (Bengali Cabbage, Potato and Peas Curry)

I have had many fleeting associations with Bengal, its people and cuisine over the years but never a deep-seated one, enough to understand the fundamentals of this region and its food.

My foray into the food blogging world introduced me to many fellow bloggers of Bengali origin and through their blogs and associations, I am beginning to learn more and more about the rich and varied cuisine of this region.

Bengal has always been a prominent part of India, especially in its role as the capital before Delhi took over the mantle. Rich in culture, traditions, history, cuisine, Bengal has much to offer to its residents and the many travellers to the region. I have always said that I hate being a ‘tourist’ anywhere; I like to absorb the region and go beyond the surface and this lady ‘here’ is the best person to follow if you are bitten by the travel bug.

I have been taking baby steps into the vibrant and colourful Bengali culinary fare…slow, but steady ones which has amazed and delighted me making me keep trying for more. Today’s recipe, Bandhakopir Torkari or loosely translated as Bengali cabbage, potato and peas curry is one such dish.


I do not cook much with cabbage; tend to eat it in a raw manner or just stir fried most of the time. Cooked cabbage has always tasted bland and soggy till the Bandhakopir Torkari happened to me.

This dish is packed with flavour from the spices, especially cumin. No onion, no garlic….just a handful of spices that does its job beautifully.



Bandhakopir Torkari pairs beautifully with rotis; a humble vegetarian dish that is so flavourful and delish that you will keep coming back for more. So go ahead..make it…enjoy it!

And I learnt this dish from a wonderful blogger.


1. ½ kg cabbage; sliced
2. 2 medium potatoes, diced
3. ¾ th cup green peas
4. 1 large, ripe red tomato
5. 2 dry bay leaf
6. 2 green cardamom, crushed lightly
7. 2 cloves
8. ½ tsp cumin seeds
9. 2 dry red chilli
10. 1 tsp red chilli powder
11. ¼ tsp turmeric powder
12. ¼ th tsp sugar
13. 3 tbsp mustard oil
14. Salt, to season


1. Heat mustard oil in a pan; add the cumin seeds, crushed green cardamom, dry red chillies, bay leaf and cloves. Fry lightly till fragrant.
2. Add the chopped tomatoes and sauté on medium heat till the tomatoes are mashed well.
3. Add the turmeric and red chilli powder; sauté for another minute.
4. Add the potato pieces fry on medium heat till the potatoes are half-cooked.
5. Then add the peas and cabbage and cook till done.
6. Add a bit of water if the vegetables get too dry; cabbage releases enough water so wait for the cabbages to wilt before adding water. Add sugar and season with salt.
7. Serve hot with Indian flat breads.



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