BBC Good Food Magazine

ASMA KHAN’S FRIDAY NIGHT CURRY

Get the weekend started with this Bengali dish

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‘In Bengal, the fish used for this recipe would be rohu, a local carp, which requires some skill to debone. It makes sense to use fish that has been filleted to make things easier. If you can source a good mustard oil, it gives this dish a wonderful flavour (see tip below).’ Asma

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