It’s a semi-dry dish made with the head of a large fish—usually Rohu fish or Katla fish—cooked with fragrant rice, potatoes, and whole spices. Despite using fish head, the result is aromatic, rich, and comforting.
Ingredients
Instructions
#number
#step_title
#step_description
East India Stories
Craving Authentic Bengali Flavours?
From our kitchen to your table — experience the soul of Bengal through handcrafted dishes prepared with heritage recipes and the finest ingredients.
