A Bengali meal without fish is incomplete.
There are untold amounts of fish recipes originating both in East and West Bengal.
Bengalis believe that the flavour of river fish can be best appreciated if it is cooked with mustard oil. A favourite of mine is Maacher Jhol (Spiced Fish Stew) which is eaten with rice as a midday meal in most Bengali homes. There are so many varieties of fish, Rui, Coy, Talapia, Boil, Bhekti, etc. which are all bought fresh, on a daily basis, from the local fish markets.
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