In a large mortar and pestle, coarsely grind the black mustard seeds, then add the fresh chili, coconut and onion, and grind again into a paste. Transfer the paste to a medium bowl and mix in the salt ...

Calcutta’s location on the banks of the River Hooghly, a tributary of the mighty River Ganges, means it has always been a city to which traders came from around the world with goods, and in which some ...

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 ...

A restaurant in Lozells has gone viral for its famous bright green Bengali fish and chips. Bhaizans Grill on Lozells Road ...

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 ...

Swordfish marinated in a combination of olive oil, vinegar, garlic and paprika takes on superb tangy flavor. Chef José Andrés coats the fish in flour, then fries it until crisp, creating an ...

First, marinate the fish with some haldi and salt and fry it in mustard oil. Then, make a paste with tomatoes, mustard seeds, ...

Need a break from the grill? Probably not, but it's still good to remember that there are classic summer foods that don't need an open flame to be delicious. As a gentle reminder, we created this ...

Burgers and fried chicken get all the attention. It’s always burger this and chicken that. What about fish? What of the humble, fried fish sandwich? Plenty of chains sell one. Some even specialize in ...

This fish is first deep-fried, then marinated and chilled. In Egypt, cooks use bream from the Mediterranean, but you can substitute any firm, white fish. Claudia Roden is a legendary Egyptian British ...