Being a Bengali, Mach Bhat (Fish curry& rice) has been a staple diet in the family. We love to eat both river fish and sea food. Innumerable varieties of fish are found in abundance in Bengal. The nature and varieties of fish delicacies are unique. The most distinctive in the Bengali cuisine is fresh sweet water fish dishes. More than 40 varieties of fresh sweet water fish such as rohu, hilsa, koi, pabda, bhetki, katla, parshe, and many more are cultivated in the ponds, lakes and rivers. Hilsa is a salt water fish which every Bengali is crazy about. Some of the preparations are Hilsa paturi, sorshe Illish, Rui macher kalia, Bhetki cutlet, Bhetki kobiraji, tel Koi etc. There are special dishes prepared from prawns and crabs like Chingri malaikari, daab Chingri, Kakrar jhal etc. Fish had been a dominant protein in our nutrition. Fish being an important source of omega 3 fatty acid, keeps your heart and brain healthy. Probably that’s why Bengalis are considered intelligent species. :). It also develops vision and reduce the risk of arthritis.
WHITE POMPRET ROASTED (SALT RESTAURANT,FORUM MALL,BANGALORE)
STEAMED POMPRET (LEOPALD CAFE,MUMBAI)
CHINGRI MALAIKARI( Prawns cooked in coconut milk and spices)
ILISH PATURI (Hilsa fish cooked mustard oil,mustard&poppy seeds paste,steamed in banana leaf)
BHETKI FISH CUTLET
Bordered by the Andaman Sea, Gulf of Thailand and Indian Ocean , Thailand has many dishes with seafood acting as the main ingredient. Here are few Thai sea food dishes from my visit to Thailand last year. Sea food helps build stronger bones and stronger immune system.
PADTHAI
KHAO SOI
THAI YELLOW CURRY RICE AND RED CURRY RICE
THAI FRIED RICE& GRILLED TIGER PRAWNS
GRILLED FISH IN BANGKOK FLOATING MARKET
GRILLED CRAB (LONGTAIL BOAT, KRABI)
