At the moment I’m cooking faster than can I process the pictures and write it all up. So I’ve got a backlog of recipes from the past week.
Here’s a classical Bengali fish dish that we often have at my mum’s. It’s called “mas biran”, which basically means fried fish. The dish is actually a starter in Bengali cuisine. I’ve made it here as a main dish though as it’s more than adequate to be one. The fish is one of my all time favourites. It’s a freshwater fish that has a very distinct flavour that I only know in this particular kind of fish. It’s called “Khoi or Koi” in Bengali. In Khmer it’s called “Trey Krung”. The downside of this fish is that it has a lot of bones. But that’s not a problem for us coming from Bangladesh as we eat with our right hand and can pick the bones individually with our fingers.
I’ve been scouring the internet for hours now looking for the English name but without success. Also when I bought the fish it looked like this:
Nurul's Culinary Adventures 