Home chefs and carnivores! We brought you 5 of the most delicious recipes from Rannaghar featuring fish, chicken, and mutton that you are sure to love. Juicy and flavoursome, try preparing these dishes right in your kitchen for some of the most delightful meals to serve. Check them out below!

To make Tyangra maach’er jhol, heat mustard oil in a pan and add cumin seeds, steamed radish, fried aubergine, cumin powder, green chilli, salt, sliced tomato, turmeric powder, enough water and stir well. Add tyangra fish that has been fried and cover with a lid. When it comes to a boil, sprinkle chopped coriander leaves and serve on a plate.

Fry dried chillies in refined oil and add whipped plain yogurt, cashew nut paste, poppy seed paste (posto), ginger paste and a bit of water. Mix well and add salt to taste, a bit of sugar and ground pepper, and you have the gravy for Safed Bhetki. To make the bhetki, add chopped garlic, the gravy, salt and pieces of fried bhetki fish to some refined oil, and stir well. Enjoy!

To make the gravy, in some mustard oil, add crushed coriander leaves, chilli flakes, garlic paste, ginger paste, coriander paste, mint leaf paste, salt and sugar and stir well on a flame. Add chopped coriander leaves, crushed cumin, water, chopped parsley and cook till reduced. In a separate pan, add mustard oil, red and green chilli, chopped garlic, the gravy, water, and 2 whole fried pomfret fish, chopped coriander leaves and stir. Take off the flame and get ready to devour the Green Pomfret Curry!

Heat some mustard oil and add sliced onions, dried chillies, garlic paste, onion paste, chopped tomato, red chilli paste soaked in vinegar, Kashmiri chilli powder, turmeric powder, salt, tomato puree and water and stir till it is a thick gravy. To some boiled chicken drumsticks, add whipped plain yoghurt, salt, turmeric powder, red chilli powder and marinate. In a pan, add some bay leaves, the gravy, garam masala, and the marinated chicken and cook through well. Take off heat, serve and relish!