

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
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Aromatic Hilsa curry with protein-packed chana dal and a kick of jolokia. Soul-satisfying and perfectly spiced!

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)

A classic Bengali fish curry featuring prized Hilsa fish in a light, fragrant broth seasoned with nigella seeds and green chilies. This simple yet elegant dish highlights the unique flavor of the Ilish, best enjoyed with steamed rice.
Serving size: 1 piece(1 piece of fish with about 3/4 cup curry)

A classic Bengali lentil dish made with chana dal, coconut, and a hint of sweetness. This rich and fragrant dal is a festive favorite, perfect with luchi or steamed rice.

An intensely fiery and pungent chutney made from the legendary Bhut Jolokia, or ghost pepper. This simple recipe from Northeast India balances extreme heat with sharp garlic and smoky notes.
Serving size: 0.06 cup


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Aromatic fish in banana leaf with melt-in-mouth smoked eggplant & dal – a soul-satisfying, protein-packed dish!


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Aromatic Hilsa curry with protein-packed chana dal and a kick of jolokia. Soul-satisfying and perfectly spiced!
This assamese dish is perfect for dinner. With 1046.35 calories and 44.95g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Marinate the Fish
Fry Fish and Eggplant
Temper the Spices (Phoron)
Serving size: 1 cup
Prepare the Dal
Pressure Cook the Dal
Prepare the Tempering (Tadka)
Prepare the chilies and aromatics. Put on disposable gloves before handling the chilies. This is very important to avoid skin irritation. Wash the Bhut Jolokia peppers and pat them completely dry. Remove the stems from all the peppers. Peel the garlic cloves and ginger.
Dry roast the peppers and garlic. Heat a small, dry skillet or pan over medium heat. Add the whole Bhut Jolokia peppers and garlic cloves to the hot pan. Dry roast for 3-4 minutes, turning occasionally, until they have light brown or black blisters on the skin. This step adds a lovely smoky flavor.
Grind the chutney. Let the roasted peppers and garlic cool for a minute. Transfer them to a small grinder, blender, or food processor. Add the chopped ginger, salt, and white vinegar. Blend into a coarse or smooth paste, according to your preference. Do not add water.
Finish and store the chutney. Scrape the chutney paste into a clean, dry, sterilized glass jar. Pour the mustard oil over the paste. Mix everything together well with a clean spoon until the oil is incorporated. Seal the jar tightly and let it sit at room temperature for at least 24 hours for the flavors to mature before using. Refrigerate after opening.
Prepare the Gravy (Jhol)
Simmer the Curry
Finish and Serve
Combine and Simmer
Garnish and Serve