Bengal, an eastern state in India, is famous for fresh water fish. Being a Bengali I am a born fish lover. I learnt cooking from my mother who is a superb cook. My father would often joke and tell her that she won his heart through his stomach!
1. Fish Curry: Take five to six medium sized pieces of fish. Wash them thoroughly and rub some turmeric powder and salt and keep them aside for some time. While the fish soaks in the turmeric and salt, make a smooth paste of mustard seeds and, two green chilies; mix 2-table spoon of oil (preferably mustard oil) with 1 tea spoon of sugar, and a little salt. Coat the fish with this mixture and arrange them on a clean banana leaf. Wrap and tie the leaf with a thread. Steam it in a pressure cooker for 10-15 mins. Remove the fish from the cooker and serve hot with steamed rice.

2. Chicken Kasturi Kebab: Take 300 gms boneless chicken, cut into small pieces. Wash and pat dry. . With a fork prick the meat several times. Rub lemon juice, garlic paste, and salt on the chicken. Keep aside for ½ hour. Beat 100 gms yoghurt and mix with the chicken. Add 2 tbsp. cashew nuts paste, 1 tsp green chilli paste, 1.4 tsp each of cinnamon powder, and nutmeg powder,, ½ tsp honey , and salt. Let it stand for a few hours. Put the pieces in a skewer, and roast in a grill, basting with oil from time to time. Turn sides and cook till light brown. Remove and serve hot as starters.

3. Fish Tikka:Take 300 gms fish, cut them into small pieces. Wash and pat dry. Rub them with little oil, lemon juice, ½ tsp. Black pepper powder and salt. Meanwhile mix 150 gms yoghurt, 25 gms besan, ½ tsp red chilli powder, a pinch of saffron sprigs, ¼ th tsp. nutmeg powder and salt. Keep aside for a few hours. Arrange the fish on a skewer and put it in the grill. Baste the fish from time to time with oil. Cook till the fish turn light brown on all sides. Remove from the skewer and serve hot with Parathas.