date:Mar 24, 2014
y); Dak Bangla Curry (a meat dish garnished with freshly-ground spices and eaten with rice/Indian breads and vegetables); Daab Chingri [prawns cooked with Panch Phoron (Bengali spices) and served in a tender coconut shell], and Prawn Malai Curry (prawn/shrimp cooked in creamy coconut gravy and eaten with rice).
The fish used to prepare such dishes as Tel Koi (which is cooked in mustard oil and tempered with kalo jeera, green chillies and hints of ginger and cumin); Ilish Paturi (Hilsa flavoured