Hilsha - King of all fish

by Fahmida Vivian Sheikh

This is the national fish of Bangladesh. It called “Illish” in Bengali. Mostly found in Bangladesh. People cook it in many ways like Bengali fish curry made with mustard oil or seed or just simply fry it on its natural oil. I love to eat the fried version, can’t really explain the taste unless you really get to enjoy the flavor.

The most famous dish with Hilsha fish called Panta Illish which is a very traditional platter enjoyed in the Bengali new year by the Bengalis. It is a congee with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal, green chillies and onion. When I’m in my country I get to savor this platter with my friends and family.

If you love fishes, you should definitely try it!

References:

https://s-media-cache-ak0.pinimg.com/736x/88/52/3a/88523ae022fcb513e0a794166e2a7f64.jpg

http://www.ecurry.com/blog/wp-content/uploads/2010/04/Bhapa-Ilish-3-507x620.jpg

My go-to Chicken Curry

by Fahmida Vivian Sheikh

Chicken! One of my most favourite food item. You can make so many food dishes with it, packed with flavours in a very little time. My most favourite chicken dish is the Bengali chicken curry called “Murgir Jhol” which translates chicken’s broth. This is a regular dish in everyday household in Bangladesh. I have been enjoying this dish as long as I can remember. It definitely tastes better when cooked by my mother ;)

This dish consists of chicken with boiled or fried potatoes. Flavoured with a range of ground and whole spices including cumin, cinnamon and cardamom.  The dish might have a thick gravy or a light gravy depending on preferences. I prefer both depending on what I’m having it with.

Since I have moved to Australia for education, this dish have been a go to for me when I craved something spicy but easy to make.  I have even started to experiment with it. Like the other day I added tomatoes in it for adding more flavour and I must say it tasted great.

This dish is best to be served with steamed rice or flat bread with a little garnish or coriander on the top.


References: 
http://www.ecurry.com/blog/wp-content/uploads/2012/05/Chicken-Curry-2-680x1024.jpg