Bengali Fish Curry

6/25/2014 Padma Pabda Fish Curry | Indian Food Cooking | Bangla Rannar PalaParbon
http://www.foodcooking-inspiration.in/2014/06/padma-pabda-fish-curry.html?view=classic 1/16
1 week ago
By Barnali Dutta Published: 2014-06-19

Pabda: nowadays even pabda fish has become another ceremonial dish and has lost its status of
one of the important staple dishes. It has high nutrient value containing protein 19.2g%, fat 2.1
g%, carbohydrate 4.6 g%, energy 114 kcal, calcium 310 mg%,phosphorous 210
mg%, moisture 73 gm%, mineral 1 mg%, and iron 1 mg%. Nutritive value / 100 g of raw
ingredients. Ingestion of this fish helps in increasing cholesterol metabolism. Other than this it
also has the good traits of other nutritious ingredients. Callichrous pabda flesh is demulcent,
cardiac, stimulant, and carminative.

Family Species FB name Name
Siluridae Ompok
bimaculatus
Butter catfish Kani pabda
Siluridae Ompok pabda Pabdah catfish Madhu pabda
Siluridae Ompok pabo Pabo catfish Pabda catfish
Cour tsey : www.f ishbase.org

Padma Pabda Fish Curry
Doi Pabda Fish Curry [http://www.foodcooking-
inspiration.in/2014/06/padma-pabda-fish-curry.html]
[http://2.bp.blogspot.com/-87 mZE9s19bo/U51-xw_SRLI/AAAAAAAACSo/4BN-
3fWzMy4/s1600/pabda+maachh.jpg]

Common Name Used in Language
Pabho, Pabda catfish India Assamese
Pabo Bangladesh Bengali
India English
Kani pabda Finland Finnish
Puffta India Kannada
Nga-nu-than India Khasi
Toplettet glasmalle China Mandarin Chinese
Pabho India Assamese
Nga-nu-than Myanmar Burmese
Toplettet glasmalle Denmark Danish
Butter catfish Global English
Glass catfish USA English
Indian butter-catfish India English
Onespot catfish USA English
Pabda catfish Bangladesh English
Tpllasimonni Finland Finnish
Doppelfleck-Glaswels Germany German
Gungwari India Gujarati
India Hindi
Chechera India Hindi
Godalae India Kannada
Kembari India Kannada
Khababia India Khasi
Chotra valay India Malayalam
Mangeewalah India Malayalam
Manjivala India Malayalam
Mungee-wahlah India Malayalam
India Marathi
India Marathi
Goongware India Marathi
Moon India Marathi
Valanj India Marathi
Wanz India Marathi
Ngaton India Meitei
India Nepali
Lalmuha chachara Nepal Nepali
Nauni Nepal Nepali
Pob-tah India Oriya
Goongwah India Punjabi
Pallu India Punjabi
Kallikhroi Russian Fed Russian
Dimmon India Sindhi
Walapoththa Sri Lanka Sinhalese
Chaithavelai India Tamil
Silaivalai India Tamil
Duka-damu India Telugu
Theenuva India Telugu

"In Abul Fazls Ain-e-akbari [1596-97] it is mentioned that near Kajihata the river
Ganga gets divided into two and one of the channels flew eastwards and entered the
sea by the name Padmabati [commonly known as Padma]. For the last 400 years the
course of Padma in Bangladesh appears to have frequently changed and has shifted
southward to the present Padma. Once this river used to flow beside rajshahi Rampur
and boalia then crossing Dhaleswari and Buriganga it used to touch Dhaka and join
Padma Pabda - The Historical Story
with the river Meghna. Even in the 18
th
century the minimal slope of Padma towards
the sea was quite southwards from the present course. It used to cross the districts of
Faridpur and Bakharganj and join with the Meghna north of the island Shahbazpur
situated about 40 kms away from the present Chandpur.

Many of the smaller rivers and streams of that time had also gone through quite some
changes. For e.g. The rivers Bhairav and Kumar is also drying up in recent times while
on the other hand the rivers Madhumati and Arial kha has got a new life. The effect of
time is maximum in the district of Madaripur in Bangladesh. On the banks of the river
there flourishes ports which are important trade and commerce locations. The river
Padma and Meghna meets at Chandpur in Bangladesh. The Hilsa of Chandpur is world
famous not only Hilsa various other fish species like famous Pabda fish are found in the
Padma.

Whenever Bangladesh come to their mind the beauty of nature is no sooner open upon
and is immediately viewed with their inward eyes of the post-colonial people who
migrated from east Pakistan to west Bengal and left the bank of river Padma settling by
the river of Ganges. The vivid blue sky and the figure of mango tree, the banana and
the palm trees distinguishes the fair and shapely, the sound of rowing boat and the
smell of water, a faint music from the distant the bhatiyali [the song sung by the
boatman] or the majhigaan from the fishermen boat, banyan tree by the side of river
bank swinging to and fro on those hanging banyan tree roots having the mango seeds
whistling between two lips. Though my parents agreed from the bottom of the heart to
the gentrifications of their neighborhood yet missing the peace of natural life, which was
quite evident while from their narration of past life that spread to our mind as well.

This is also felt while reading the narration of writers which is a keen to the narration of
my ancestor such as in Srikanta, Indranath and Annanada Didi dwelling in "Srikanta"
storied by Sarat Chandra Chattopadhya, Pramathanath Bishi in Padma, and Kopabati,
Subodh basu in Padma Pramatta Nadi, Icchamati of Bibhuti Bhushan Bandopadhyay,
Antarjali Jatra of Kamal Majumder, Jalangi of Shoukat Osmal, Jal Jangal of Manoj Basu,
Padmanadir majhi by Manik Bandopadhyay, Tarashankar bandopadhyay in Hansuli
banker upokotha, and I still remember two prose from Sahaj path the first book of a
Bengali, Amader chhoto nodi and Abdul Majhir Galpo by Rabindranath Tagore...a yet
never ending list is there.

Lower Bengals rivers are the most crucial geographical elements that determine
psychological responses, culture and religious practices of its people and the regional
identity of this river- centric landscape the result of which is that man and his
environment evolves among the four different components of nature, land, river, tree
and human. The man was there as a child of the rivers and now as if they are like
fishes out of water indeed.
Nostalgic niche

[http://1.bp.blogspot.com/-TOA3MtA20wk/U6E5h32BX-
I/AAAAAAAACTc/d0CqoUTDJk8/s1600/lifeline.gif]

I never experienced fishing, but I think I know every detail about how to hook and catch a fish.
I can see within my closed eyes how my little father was having fun. It was always not
enjoyable getting stuck at home during water logging which was quite frequent then especially
during the monsoon season, but that young one did not feel the same. What I came to know
about fishing through his story was always so lively that for the moment I always felt I am doing
the same.

There was once a lifetime experience of course a fancy fishing fantasy when I was in the fourth
standard. It was raining and I was grounded at home, and a 2-day long power cut was there to
accompany me. We tried to spend our time by playing bagh-bondi [Bagh bandi is a two-player
abstract strategy board game named tiger hunt game from Lower Bengal, India and similar to
Chinese checkers game uses an alquerque board] with colorful legume/pulses, chess, ludo, and
UNO cards which became quite boring after a few hours. Then baba started telling his
childhood stories as usual in a very interesting way.

It was quite usual in the rainy season, that he woke up to find that floodwater around their
house had swelled up even more. Two or three large sized ponds used to surround their house. I
surprised after learning how they used to move from kitchen to boithokkhana [outhouse or
drawing room area] using small boat, dingi. Merchants went about on boats hawking hot
jilapi,khaja, goja, batasha and other tasty sweets to feed villagers during the rainy seasons.

The firm land around the village was cultivated with mostly rice and jute as water reached up to
almost the top of the plants and jute plants rise a little over the water as always. What I felt that
"Those days - an imaginary eyeliner"
Me mum Fishing:
he described as it was like a game between jute, paddy and the rain water to try and catch the
top of the crop plants.

Amidst the gaps of the rice fields, villagers set up fishing nets [ dwar] to catch
fish. Fishing nets often trapped the abundant koi fish. The koi became thick, fatty, and tasty
after getting plenty of nourishment thriving in the floodwaters. Hot rice with fried koi fish
was a popular delightful meal at both noon and in the evening meal.

[http://3.bp.blogspot.com/-4gd7 zbkduck/U52JXU9ioBI/AAAAAAAACTQ/d6w9PckwTbM/s1600/HartwellFishing.jpg]
The young boy took a fishing hook to catch fish and kept sitting on the barandha ( daowa)
the whole day to catch fish. It was always a thing of great fun for him. He remembered Pabda
fish was particularly foolish. It used to swallow the bait almost immediately. However, the
same was not so with Bele fish. The thread needs to weight a little more with the help of
lead or shisha buttons to raise and drop continuously during fishing. The clever fish would
take its time sniffing before it took the bait, constantly teasing him.

Freshwater fish of Bengal is getting fast extinct due to drying up of rivers and ponds by both
man-made and natural causes. More or less 250 varieties of freshwater fish can be found in the
water bodies of Bengal at present. Firstly I would like to discuss about the most common way of
fishing that is by a fishing hook because many of us cannot even know the names of such fishes
and our generation doesn't even think if we could preserve our natural fish species.
Fishing with a hook: a rod/hook shaped curved trap is the principle of a fishing hook. There are
different types of fishing hooks. Different hooks are used for fishing different species of fishes.
While fishing with a hook the bait is of great importance. Which fish loves what as a bait is
known to regular fishers naturally. For e.g. earthworms are used as bait for fishing Tengra,
Pabda, Taki, Baro Baim, Shol, Boal, Gojar, Koi, Magur, Singi, Bhetki, etc.

The dried up shutki fish mixed with a small amount of wheat flour is used as bait for the fishing
courtsey : Fishing tips at "www.sas.usace.army.mil"
of koi fish. This is used in still water.

Another type of bait is prepared by burning/roasting small prawns and is used for fishing pholui
fish. Other fishes also give into this bait but if pholui is present the horde consists of the latter in
larger numbers.

Fermented Sugar syrup mixed with methi is used as bait for Catla Catla or katala fish. Some use
stale guava or jackfruit in place of sugar syrup.

Actually the bait is not a food for the fish. The smell of it attracts fishes which get trapped to the
hook then while trying to explore the source of the smell.

The Seasons also plays a major role in fishing. Like in winter one doesn't go fishing with a hook
since fishes reside in the warmer lower portions of the water then and are not susceptible to the
hook.

Two methods are used for fishing with a large fishing hook, one, during the interval of monsoon
to spring. A medium sized bamboo net [khadim ] is stuck into the ground in the water
near the shore of a pond or any such water body. A strong thread fixed with a hook is attached
to the bamboo to which a small fish that is alive is fixed by the back and released in the water.
The fish moves along the surface of the water attracting larger fishes like Shol, Gojar, Boal etc .
The larger fishes try to eat the small fish and get trapped by the hook [ tayta].

Fish knowledge tells us that some species of fishes are sensitive to particular sounds. Some
fishes get excited and closer to a particular sound source while some others move away from it
or start jumping erratically. Such knowledge helps us in devising new techniques of fishing.
Such technique is used even while fishing with a simple fishing hook. Just after throwing the
hook into the water sound is made with the head of the hook in the water which helps in
attracting fishes like Tengra etc. Actually we already use a lot of science from early times as a
process of our living which we come to know later formally.

Early references found in Ramayana tells us that Lakshmana was advised to use an arrow for
catching fish in the crystal clear water of the Pampa Lake and to have the scales cleared and the
fishes roasted in an iron pan over the fire. Rama and Lakshmana were advised to cook rice and
fish with salt and red pepper on reaching the ashrama on the west bank of the Pampa Lake.
Fishing from Script
[http://4.bp.blogspot.com/-
unnzBrXVdbk/U52DdvE22yI/AAAAAAAACS0/xg8fupwlQqg/s1600/ramayana+imp.jp
g]
The second method of catching fish is referred to by means of a baited hook or angle. In
Aranyakanda, Jatau is said to have told Ravana, when he was running away with Devi Sita to the
following You have come in contact with a deadly snake where from you will not get any relief,
just as a fish cannot escape and is ultimately killed when it swallows an angle baited with meat.

I found one book about art of Angling The Compleat Angler written by Izaak Walton first
published in 1593 so good yet the text of Matsyavinoda in Manasollasa titled
Abhilashitarthachintamani unrivalled even in modern works on the art of angling, a very
interesting description of fishing for royal recreation in the 12th century in Sanskrit authored by
King Someshvardeva (the son of King Vikramaditya VI) in 1127 A.D. is the first known treatise
on the art of angling in India. Chapter XIV of Manasollasa shows every details includes
description of 35 kinds of marine and fresh water fishes, each with a distinct name, the feeds
provided to fishes and only half a dozen of these were nurtured for the royal game of angling. It
is evident that considerable knowledge of fishes was gathered almost 900 years ago, but was
ignored in subsequent centuries. The text also includes a brief description of cooking fish as he
had acquired knowledge of many arts of sciences.
The Portuguese traveler Fernao Nuniz noted in Vijayanagar the availability of fish in large
quantities like varal, aral, horned valai and prawns, which was eaten fresh and sometimes salted.
French physician and traveler Franois Bernier observed in Bengal 'fish of every species
whether fresh or salt in profusion. Babar wrote: "The flesh of Hindustan fishes is very savory,
they have no odor or tiresomeness".

Sadhale and Nene have provided a very interesting description of fishing in the translation of
verses 15241536 (Manasollasa: Section III, Chapter 13)

In the preparation of scaled fishes, the scales must be first removed with effort. Then if the
fish are big they should be cut into pieces. If small, they can be used in the same (natural)
form.

Heads of fishes must be cut away (like the tail-part of birds). Intestines should be removed
after cutting open the belly.

Rub oil and salt on fish so that they become slimy and the odor fades away.
Afterwards wash them with water mixed with turmeric paste. Tie them in a piece of cloth
The royal food: fish preparations from earlier script
and press to squeeze out all the water inside. Then mix them with the anakas (?) previously
cooked thoroughly and kept ready for the purpose. After some time the cook should put
down [from fire] the earthen dish and add seasoning.

Cut fishes into pieces and wash them well. Cook along with tamarind juice. Sprinkle
well with wheat flour. Fry in heated oil till brown. Add rock salt. Sprinkle powdered
cardamom and pepper.

Cook fishes as per test, in anaka, oil, or smokeless fire as per the method described earlier.

Cut fish into pieces, measuring four angulas (breadth of four fingers) each. Mix salt
and store in earthen jars. These are called kharakhandas (salted pieces) that can be
preserved for a long time. The cook should roast them in fire at the time of meals.

Take out the scrotums of a fish and roast them in fire. When hard, cut into pieces and
fry in heated oil. Add powdered cardamom, pepper, and rock salt and season
with asafoetida.

Samaraichchakaha, directs that the skin of Rahu fish be peeled off, the fish marinated in
asafoetida and salt, and then dipped in turmeric water before being fried.
ref: http://asianagrihistory.org/ Sadhale and Nene 2005 177-199

In Bengal except the soup-style lightly spiced tasty fish curry "macher jhol" there are
different exclusive recipes under heavier spicing categories from steamed to braised, burned
to baked, fresh fish paturi to dried fish shutki in lunch to dinner or in snacks or tea [fry,
fritters, kabab, croquettes, kaviraji, cutlet] etc.

In Orissa, a morning meal of boiled rice covered with water [fermented rice] and kept
overnight, is eaten with fish.

In Assam, a favorite curry is an alkaline salty extract of bananan roots cooked with fish.

In Kerala the Syrians have a deep red fish curry speciality cooked with the sour kokum fruit
[kodampuli] and another sweet-sour dish cooked in coconut milk with tender mango pieces.
Oily fish are frequently grilled in their own fat.

Goa has the golden caladine curry with turmeric. A green masala Mackerel and the the roe
of the Kingfish, lightly salted and fried asa breakfast delicacy.

The Kodavas of Karnataka state cook tiny whitebait fish called Koylay-meen, bones and all
to a dry spicy fish.

Kashmiris cook fish with lotus roots Nandri and a garlic-flavoured fish dish is called
gardmuf.

Some regional specialities of cooking fish in India
Parsi cuisine has two specialities, one is Patra in which the fish cooked in a thick strong
masala steamed in a banana leaf packet and the other is Pomfret cooked in a dark vinegar
sauce.

One very exclusive preparation of Pondicherry is called poisson capitaine a dish of steamed
fish served with mayonnaise and garlic paste.

Ref: A historical dictionary of Indian food by K. T. Achaya 70-71

"Anybody can eat Pabda. It can be cooked light with less spices like kalojeera, halud, kancha
lonka jhol [onion seeds, turmeric and green chili tempering] and with rich spices like doi sorshe
makha [mustard seed paste and sour curd gravy] for very special occasions."
Today I am cooking my mother's one of the exclusive Bengali recipes "Doi Pabda". Cooking
fresh Pabda fish did not take much time, within 10 minutes one can have a mind
blowing sumptuous dish a never forgettable one.

1. Fresh Pabda fish, 4 to 5

2. Sour yogurt, 2 tablespoon

3. Black and white mustard seed, 1 tablespoon

4. Turmeric powder, 3 teaspoon

5. Red chili powder, 3 teaspoon

6. Mustard oil, 1 tablespoon

7. Onion paste, 1 tablespoon

8. Green chili, 3

9. Salt, as per taste

10. Sugar, one pinch to balance the taste.

Fish Fiesta Left and Right in Indian Cuisine
Padma Pabda Fish Curry : A Bengali recipe for
celebration
Ingredients:

Clean and wash fresh pabda fish. Season the fish with salt and turmeric, keep aside.

Make a fine paste from black and white mustard seeds with 1 teaspoon salt and 1 green
chili. Add 1 teaspoon mustard oil to the paste and keep aside.

Heat oil in a wider flat skillet, fry fish lightly until slight change in color is noted, keep aside.
Mix yogurt, salt, turmeric and chili powder, add one teaspoon hot cooked fish oil from the
skillet, mix well.

Heat the same skillet with the rest of the oil, add onion paste, fry a little until raw onion odor
is gone, add mustard paste, stir and add fish, coat with the spices on both side carefully,
add yogurt mix on the side of the skillet, stir and mix lightly in the oil, now mix all with of it
with a featherlight hand. Add one pinch sugar and adjust salt to taste. Sugar to balance the
sourness of yogurt and pungent taste of mustard seeds. Cover to cook for 5 minutes or
until the fish curry releases the oil. Add green chilli just before closing the heat and give a
resting time for a minute or two. Doi pabda is ready to be served with pipping hot plain
boiled rice.
5 stars based on 80 reviews
Prep time: 15 min | Cook time: 10 min | Total time: 5 min
Yield: 4 | Serving size: 50g | Calories per serving: 80kcal | Fat per serving: 20g
100g of any kind of fish contains 14-15g of easily digestible, high biological value protein and
some vitamin-A, B, D, E, calcium, phosphorous, iodine and zinc on average. The biological value
of fish protein is 80 i.e. almost the entire amount can be used up by the body.
Since its easily digestible white fleshy fishes mainly constitute the diet of a patient and since the
total Fat and Cholesterol content is quite low in fish it can be had without much concern.
Keeping fish items regularly in the diet of a baby helps in increasing intelligence and memory
capacity and health issues like cataract, arthritis, diabetes and allergic reactions are much
reduced in the later stages of life.
The percentage of polyunsaturated fatty acid and saturated fatty acid is 2, whereas this
percentage is 0.2 and 0.9 in red meat and chicken respectively. Therefore the content of
polyunsaturated fat being higher than the content of saturated fat in fishes there is no other
element better than fish in keeping diabetes, heart disorders, high pressure and hyperlipidemia
under control.
Sea fishes are an important source of iodine. Generally fishes are good for health because of the
amount of sodium being low and potassium being high.
The protein bonds in fishes being easily breakable they can be cooked and digested with ease. It
has observed in a survey that Bengalis eat about 60 different kind of fishes. Since there are
different varieties of smell and taste different fishes can be cooked using various recipes bringing
variety in the diet of a person and also creating variety of health benefits.
Method:
Why fish is the ultimate source of protein for an animal.
Small boned fishes and canned fishes are one of the best sources of calcium. Some sea-fish
species contain fish liver oil and omega-3 fatty acid which are adept in combating asthma,
cancer, skin diseases, dementia, diabetes, obesity, and age related macular degeneration etc.
Although fishes have high protein content one should not consume more than 100-150g of fish
in a day.

Maharshi Sasruta not only enumerated a number of fish species that have food value but also
gave the relative medicinal properties possessed by different fishes. It is remarkable that the
ancient Hindus had a fair knowledge of the involvement of both the anterior and posterior parts
of the body movement of fishes. The fresh water fishes are grouped into four ecological
formations.

1. River fishes, bulky in the middle (wedge-shaped).
2. Lake and tank fishes, bulky in the middle but with relatively smaller heads.
3. Spring and pool fishes, lengthening of the vertical axis.
4. Torrential fishes greatly flatten and depressed form

Threatened to extinct fishes of Bengal:

These species are considered by IUCN [The International Union for
Conservation of Nature] as threatened fishes

Cri ti cal l y Endangered fi sh speci es i n Bengal : it is facing an ext remely high risk of ext inct ion in t he immediat e
fut ure.

Sci enti fi c name Engl i sh name Local name
Bagarius bagarius Ganget ic goonch Bagahair
Channa barca Barca snakehead Pipla shol, Tila shol
Clupeisoma garua Garua bacha Ghaura
Eutropiichthys vacha Bat chwa bacha Bacha
Labeo boga Boga labeo Bhangan, Bat a
Labeo nandina Nandi labeo Nandina, Nandil
Labeo pangusia Pangusia labeo Ghora muikha, Longu
Pangasius pangasius Pangus Pangus
Puntius sarana Olive barb Sarpunt i
Rita rita Rit a Rit a
Sisor rhabdophorus Sisor cat fish Sisor
Tor tor Tor mahseer Mahashol

Vul nerabl e fi shes i n Bangl adesh: It is facing a high risk of ext inct ion in t he medium-t erm fut ure

Ailia punctata Jamuna ailia Kajuli, Baspat a
Anguilla bengalensis Indian longfin eel Bamosh, Bao baim, Telkoma
Chanda nama Elongat e glass-perchlet Chanda, Nama chanda
Chanda ranga Indian glassy fish Chanda, Lal chanda
Channa orientalis Asiat ic snakehead Telo t aki, Raga, Cheng
Cirrhinus reba Reba carp Raik, Tat kani, Bat a, Laacho
Macrognathus aral One-spine spinyeel Tara baim
Monopterus cuchia Ganget ic mud eel Kuchia
Mystus aor Long-whiskered cat fish Ayre, Aor
Mystus cavasius Ganget ic myst us Kabashi t engra, Golsha-t engra,
Gulsha
Nandus nandus Mud perch Meni, Bheda
Notopterus notopterus Grey feat herback Foli, Pholi
Plotosus canius Canine cat fish-eel Gang magur
Puntius ticto Tict o barb 2-spot barb; Tit punt i

Endangered fi shes i n Bengal : : It is facing a very high risk of ext inct ion in t he near fut ure.

Badis badis Badis Napit , Kio bandi
Barilius bendelisis Hamilt ons barila Joia, Chedra, Koksa
Barilius bola Indian t rout Bhol, Bol
Barilius vagra Vagra baril Koksa, Khoksa
Batasio tengana Assamese bat asio Tengra
Bengala elanga Bengal barb Along, Sephat ia
Botia Dario Neckt ic Loach Rani, Bou
Botia lohachata Y-loach Rani, Put ul, Bet i
Chaca chaca Indian chaca Chaga, Cheka
Channa marulius Giant snakehead Gazar, Gajal
Chela laubuca Indian glass barb Laubuca, Kash Khaira
Crossocheilus latius Ganget ic lat ia Kalabat a
Dermogenys pussilus Wrest ling half beak Ek t hot a
Labeo bata Bat a labeo Bhangan, Bat a
Labeo calbasu Black labeo, Kalbasu Kalibaus, Baus, Kalia
Labeo gonius Kuria labeo Goni, Kurchi, Ghainna
Mastacembelus armatus 2-t rack spinyeel Baim, Salbaim, Bam
Microphis deocata Deocat a pipefish Kumirer khil
Mystus seenghala Giant river cat fish Guizza, Guizza ayre
Notopterus chitala Humped feat herback Chit al
Ompok bimaculatus Indian but t er cat fish Kani pabda, Pabda, Boali pabda
Ompok pabda Pabdha cat fish Madhu pabda, Pabda
Previous [http://www.foodcooking-inspiration.in/2014/02/pice-rice.html]
Ompok pabo Pabo cat fish Pabda
Ctenops nobilis Frail gourami Neft ani
Rasbora rasbora Ganget ic scissort ail rasbora Darkina, Leuzza darkina
Rohtee cotio Cot io Dhela, Dhipali, Ket i
Scatophagus argus Spot t ed scat Bist ara, Chit ra
Silonia silondia Silondia vacha Shilong
Ref: http://en.bdfish.org

Prasadam - Al l ri ghts reserved
Comment:

My father Sri Ajit Bikram Dutta [Biru from Birendra Keshar] known as Bikram in his artist's
circle passed matric in the year of 1947 from Mahishar Digonbari English High School at the
age of 12 son of late Abinash Chandra Dutta [Died in 1946] Headmaster of the same school [till
his death], nephew of late freedom fighter Jagadish Chandra Dutta [front-ranking member of
revolutionary freedom movement organised by Yugantar of Anushilan Samiti]
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[http://www.foodcooking-inspiration.in/search/label/sweets] | Tea [http://www.foodcooking-
inspiration.in/search/label/Bengali%20Traditional%20Jalkhabar]
Posted 1 week ago by Barnali Dutta
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6/25/2014 Padma Pabda Fish Curry | Indian Food Cooking | Bangla Rannar PalaParbon

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