Could you tell me where to find a spatula like yours? I have been looking for that specific, silicone top, steel handle, angled spatula for ages, and can’t find one! I’d really appreciate it!!
Please don’t mind about this “critic ami”. He is no good at all. Being a Bengali foodie I do agree with the oil separation thing as I do see in my home it regularly. I don’t know how this critic cooks but we cook like that. I enjoy all of your recipes very much and even recommend to my friends. Please keep it up 🙂
Every time I fry the fish it gets broken. No matter how lightly I fry them or how much fresh fish I am using it tends to break into pieces. Help needed here. Being a Bengali myself I relish on fish but I get dejected when it comes to preparing as I somehow mess it up somewhere. Still not given up, will keep trying. Anyways, great recipe for all fish lovers, I have tried the same recipe at many restaurants and it was great and i am sure your’s will also be awesome. Great cooking..
very nice to see that you guys have respected the authentic recipe because this is a classic, one thing though, leave the cardamoms in their pods. Just crush it a bit to release their oil. That way when you fry then with the masala, the outer casing of the pod protects the cardamoms from burning.
Soulhang…I’m sure ur soul hanged….where r u from? r u sure u belong to this planet called Earth? or r u from Mars? wherever u r from …it sure is a sad place with uneducated ill informed people…no wonder u r like this!
Also did I hear you guys say in another video you are in TX ? Me, Wichita Falls. Also known as the cultural center of North Texas. Drop in for drinks anytime !!
This preparation proved to be fantastic for me, a Bengali.However, though some preparations vary a little bit from each other,yours was really very good.
Thanks, I tried the same thing and got a very tasty fish curry that I and my wife enjoyed. To intensify the taste, I used fish cube/sauce instead of salt and garnished with small pieces of lemons. Came out wonderful. Thanks.
I agree with Mousumi. I’m just an amateur cook, happen to be a Bengali. I love cooking and enjoy it very much. Hetal and Anju are my favorites. I always look forward to your cooking. I’ve learned so much from you guys.. can’t thank you enough. Please keep it up.
fantastic recipes
No mustard paste or Poppy seed paste, as in traditional Bengali recipe?
too much water……
Could you tell me where to find a spatula like yours? I have been looking for that specific, silicone top, steel handle, angled spatula for ages, and can’t find one! I’d really appreciate it!!
Pleas teach me How to cook veg with shrimp.
You are talking more than demonstration.
u always cook until oil is seperated, hhahhaha . always do the same way ….. though fish is not cooked in this way at least in Bengali style
Please don’t mind about this “critic ami”. He is no good at all. Being a Bengali foodie I do agree with the oil separation thing as I do see in my home it regularly. I don’t know how this critic cooks but we cook like that. I enjoy all of your recipes very much and even recommend to my friends. Please keep it up 🙂
Every time I fry the fish it gets broken. No matter how lightly I fry them or how much fresh fish I am using it tends to break into pieces. Help needed here. Being a Bengali myself I relish on fish but I get dejected when it comes to preparing as I somehow mess it up somewhere. Still not given up, will keep trying. Anyways, great recipe for all fish lovers, I have tried the same recipe at many restaurants and it was great and i am sure your’s will also be awesome. Great cooking..
Very well said. (y).
Very good recipe. It turned out very well. Thank you.
very nice to see that you guys have respected the authentic recipe because this is a classic, one thing though, leave the cardamoms in their pods. Just crush it a bit to release their oil. That way when you fry then with the masala, the outer casing of the pod protects the cardamoms from burning.
I want to seevlast week balika vadhu serial
I’m using tilapia or catfish and they can use their disgusting carp.
Soulhang…I’m sure ur soul hanged….where r u from? r u sure u belong to this planet called Earth? or r u from Mars? wherever u r from …it sure is a sad place with uneducated ill informed people…no wonder u r like this!
Please teach me how to cook Fish with cauliflower and Potato
Also did I hear you guys say in another video you are in TX ? Me, Wichita Falls. Also known as the cultural center of North Texas. Drop in for drinks anytime !!
I M bengoli person after seeing this dish i feel like to die…..
thank u girls
Useless
too much useless talking
I think, water was too much. 🙂
i’d fuck hetal
Nice & Easy one .. Thanks for sharing the bengali recipe
No imli?
This preparation proved to be fantastic for me, a Bengali.However, though some preparations vary a little bit from each other,yours was really very good.
IT’S NOT DOI-PONA( REAL DISH NAME) . THIS IS A PLATE OF S……T
I am surprised that being Gujjus you eat fish !!
How many years you have been staying in US.. I asked so bcos musturd oil is been used in 70% of didhes all over over india not just bengalis
hetal and anuja tomar bangali
Thanks for the Recipe. But the Transcript added here is wrong. So do work on it.
Twoyhi
You missed out on the Garlic Part (either minced or paste). The color should haven yellowish red. Otherwise it is good.
Thanks, I tried the same thing and got a very tasty fish curry that I and my wife enjoyed. To intensify the taste, I used fish cube/sauce instead of salt and garnished with small pieces of lemons. Came out wonderful. Thanks.
thanx mam to u for shere recipe
This is not Bengali cuisine. This is North Indian style cuisine. We have far better taste in Bangladesh.
thank u mam for shere this
good
from singapore
I agree with Mousumi. I’m just an amateur cook, happen to be a Bengali. I love cooking and enjoy it very much. Hetal and Anju are my favorites. I always look forward to your cooking. I’ve learned so much from you guys.. can’t thank you enough. Please keep it up.
Your recipes are surprisingly simple and good. I had my doubts whatever they would be ‘INDIAN’, but now I always check your recipes! Thanks 🙂
why is that funny?
Bengalis has a cuisines !! This is funny
awesome ..!i made it ..! thank you so much for recipe ..!