26 June,2024
Credit: Pixabay
Renowned for its unique taste and tender flesh, often prepared in mustard sauce (Shorshe Ilish).
Credit: Google Photos
Popular for its flavor and texture, frequently cooked in curry (Rui Macher Jhol).
Credit: Pinterest
Known for its fatty, flavorful meat, typically prepared in a variety of Bengali curries.
Credit: Google Photos
Appreciated for its rich taste, often cooked in spicy, or mustard paste and chilli.
Credit: Google Photos
Valued for its delicate and buttery taste, commonly fried or curried.
Credit: Google Photos
Soft and tender, usually cooked in a light mustard gravy (Pabda Shorshe).
Credit: Google Photos
Small but flavorful, often used in traditional Bengali fish curries.
Credit: Google Photos
Known for its firm texture and taste, typically cooked in spicy gravies.
Credit: Google Photos