Panna Machho Tarkari ( Small Cod Fish Curry )
Originally a dish from Bengal, the Panna Macho Tarkari brings back childhood memories, along with its amazing aroma. The variety of spices and flavors combined with the magic of my mother’s hands makes this dish a very special one. My mother used to first fry the fish in mustard oil and then prepare the curry using onions, tomatoes, spices and masalas, which had a mesmerizing effect on the taste buds. This lip smacking dish is the main attraction of many celebrations in east India. It is best taken with steamed rice either at lunch or at dinner. This dish showcases the perfect interplay of rich Indian elements and in a great way symbolizes Bengali culture and food habits.