We eat many small fish in Bangladesh as they do in Thailand and Cambodia. Different types come in different sizes. The smallest being Khesri, which is only between 1 and 2 cm long. And by small I mean small. Haven’t a clue what it’s called in any other language. They are just 1 cm long and you eat them in a fish curry with thousands of them. I guess these are impossible to de-gut but I’ll ask my mum tomorrow.
There are many different types anything from 1cm to 10cm long. You can buy them in London in frozen blocks in the Bangladeshi groceries all over the East End.
Here’s a delicious and easy way to prepare these mini crunchy starter snacks of Bengali cuisine.
The Tengra Mas before and after….! And the Aubergine Pepper Bazi.Heavenly or what!! 🙂
Categories: Bangladesh, Fish, Recipes, Uncategorized
Tags: aubergine, bazi, bengali fish, crispy, fried, fried fish, pepper, small fish, tengra mas, turmeric
So I’ve finally gotten round to posting the recipes from my last two posts. Here’s the first. It’s actually from taste very similar to the Bengali fried fish recipes that I’ve already posted! Fish sauce and lemongrass is not used for cooking in Bangladesh.
For this dish I tried ‘Trey Saw’ (white fish) for the first time. I picked them up at the largest market here in Siem Reap – ‘Psar Leu’ which is an amazement in itself!! I’ll do a post or two on the markets here in the future. (Just to make you foodies mouth water at all the fantastic food and cooking ingredients available here!!) I also used trey krung (‘khoi maas’ in Bengali) which I’ve done a post about in the past.
Trey Saw (White Fish)
Trey Krung (Khmoi Maas in Bengali and I have no idea in English
It’s funny how so many fish types I know from Bangladesh are also found here in Cambodia-I also noticed many in Thailand. This small fish is a delicacy in Bangladesh. To me it tastes the same as many other small fish. The bones are a pain because they are small and you can either crunch through them if they’ve been deep fried (most bengalis have been practicing this art since they were kids) or you can peel off the flesh and take out the back-bone (is that what you call it in a fish??)
Anyway, I made this dish over 2 months ago now. That’s how behind I am with posting my recipes. But the method is similar for most Bengali fried fish dishes-the ingredients can differ slightly sometimes but the basics are the same. The most important ingredients are garlic, turmeric and of course salt and chilli.
The fish is called ‘Tengra’ in Bengali and ‘Trey Ka’choh’ in Khmer!!
Categories: Bangladesh, Cambodia, Fish, Recipes, Side Dish, Uncategorized
Tags: bengali food, bengali fried fish, cambodian fish, deep fried, tengra fish, trey ka'choh, turmeric
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:
Categories: Bangladesh, Cambodia, Fish, Recipes
Tags: bangladesh, bengali cuisine, bengali fish, bengali food shop, berlin, cambodia, coriander, east end, fish, fish eggs, food, freshwater fish, fried fish, haldi, london, roe, thai food shop, turmeric