A Bengal prawn curry from Vivek Singh, the head chef at London restaurant THE Cinnamon Club. Serve with some plain basmati rice.
A traditional light and spicy fish stew from Bengal where it would be made with hilsa or rohi. This is from “India with Passion” by Manju Malhi.
A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.
This delicately spiced curry is from Atul Kochar’s ” Simple Indian”. You can of course replace the whole chicken with chicken pieces if you prefer.