7 Best and Must try Bengali Non-Veg Dishes!

The traditional Bengali non-veg dishes that are obviously must try if you too are a core non-veg lover. Today we will get to know some of the very popular dishes that are famous in Kolkata, especially among the non veg lovers! Well, you might be surprised by knowing that Bengali cuisine is renowned for its extensive use of seafood, particularly freshwater fish like rohu, hilsa, and catfish.

This puts a great emphasis on fish as a primary protein source sets Bengali food apart from many other Indian cuisines and lends it a distinct flavor profile. Additionally, all these Bengali non-veg dishes often include a balanced combination of rice, dal, fish or meat curry, and various vegetable dishes. So, let’s proceed with our today’s topic i.e., some popular traditional Bengali non-veg dishes.

Overall, Bengali non-veg dishes of food and culture reflect a rich flavors of influences from ancient history, blending indigenous traditions with contributions from diverse cultures and religions over time. This fusion has resulted in a vibrant culinary heritage that continues to evolve and thrive in modern Bengal. The magic these Bengali non-veg dishes create is something beyond explainable.

All this Bengali non-veg dishes recipes uses a combination of spices, herbs, and techniques to create a delicious and authentic Kolkata-style egg, chicken or mutton in combination with the authentic and flavorful spices.

So, before proceeding with the entire process let’s first know some popular plus favorite Bengali non-veg dishes that are in the top notch ones in the categories

These popular Bengali non-veg dishes showcase the rich culinary heritage of the region and are beloved by food enthusiasts worldwide. These food are the best comfort foods for all the Bengali people and the most made dishes during the weekends in any Bengali household:

Illish Bhapa : It is a delicacy in Bengal, and steamed hilsa fish with spices is a emotion of Bengalis within all Bengali dish where hilsa fish pieces are marinated with mustard paste, coconut, and spices, then steamed to perfection.

Kolkata Style Chicken/Mutton Biryani: This dish features meat cooked in a pressure with rice, flavored with fried onions (barista), kawra water, kesar and ghee. It’s an extremely aromatic and tasty Bengali non-veg dishes that is a must try.

Chingri Malai Curry : Prawn coconut curry cooked in a creamy coconut milk gravy, flavored with ginger, green chilies, and spices. It’s a rich and flavorful dish that showcases the love for Bengali non-veg dishes of Bengalis.

Dhakai Chicken : Chicken marinated in a mixture of curd, poppy seeds, and spices, then steamed to perfection. This dish highlights the traditional Bengali method with the cooking style from Dhaka of Bangladesh. Steaming to preserve the delicate flavors of the seafood.

Khichuri with Illish Maach Bhaja : Khichuri is hotchpotch, pulses and rice soaked in water, often served with fried hilsa fish, green chilies, and onions. It is enjoyed during the summer months. Pulses and rice with fried hilsa fish is one of the most favoritism item for Bengali non-veg dishes lovers.

Kosha Mangshor Jhol : It is made with mutton, marinated with spices and later cooked with those spices and onions and made into a very flavorful curry that wins the hearts of many Bengali mutton lover.

Dim Kosha : This the tastiest egg curry non vegetarians can ever have. The aromatic taste it holds is just unique because this specific egg preparation is in the core of heart of every Bengalis

Bengali food stands out from other culinary traditions in several distinctive ways, each contributing to its unique charm and appeal. Now let's delve deeper into the ingredients and procedures for making above mentioned taste filled Bengali non-veg dishes:

ILLISH BHAPA
KOLKATA STYLE CHICKEN/MUTTON BIRYANI
CHINGRI MALAI CURRY
DHAKAI CHICKEN
KHICHURI ILLISH MAACH BHAJA
KOSHA MANGSHOR JHOL
DIM KOSHA

ILLISH BHAPA – Hilsa Fish Curry with Mustard

This dish is one of the classic Bengali non-veg dishes that showcases the unique flavor of hilsa fish cooked in flavorful mustard sauce. This recipe is a staple during the monsoon season when it is found in abundance in Bengali cuisine. It’s simplicity and elegance make it a favorite among all Bengali who are born fish lovers.

Ingredients:

Procedure:

At first clean and wash the fish pieces. Then pat dry with a paper towel. After that in a bowl, mix together all the dry ingredients gradually mustard paste, mustard oil, ginger paste, turmeric powder, chili powder, and salt. Finally, add the fish pieces to the bowl and marinate for at least half an hour. Then in a steamer basket do place the marinated fish pieces.

After that in the final stage steam the fish for 15 minutes maximum. In the meantime, the fish is steaming, heat the mustard oil in a pan over medium heat. Then gradually add the chopped green chilies and coriander leaves to the pan and sauté for 1 minute. For the last step do remove the fish from the steamer and place it on a serving plate. And grace it up by pouring the mustard sauce over the fish and garnish with lemon wedges.

TIPS - This is a recipe that is made in every Bengali household during the monsoon season because the availability of hilsa fish is the most during the rainy season. But fresh hilsa fish is the key to having the best bhapa illish. And having the right amount of mustard in this one of the Bengali non-veg dishes.

KOLKATA STYLE CHICKEN OR MUTTON BIRYANI :

Kolkata style chicken or mutton biryani is one of the favorite Bengali non-veg dishes in the heart of the Bengalis. This have a huge history related to the creation of addition of having aloo (potato) in the Kolkata style biryani. The meat mixed with the spices and also the potato soaking with the spices and being juicy, also the rice that is fused with the spices creates a magical fusion.

Ingredients:

Procedure:

At first prepare the rice by rinsing the rice and soak it in water for 30 minutes. Then drain the water from the rice and set aside for an hour. In the meantime marinate the meat by mixing together yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Then do gradually add the meat and marinate for at least 30 minutes. After that cook the meat by heating oil in a pan over medium heat.

Then try to remove the meat from the marinade, letting any excess liquid drip off. Cook the meat until browned and cooked through. Start by preparing the biryani masala, gradually adding the dry roast the coriander seeds, cumin seeds, cinnamon sticks, cardamom pods, mace, and nutmeg in a pan over low heat. Then grind everything into a fine powder. After that do assemble the biryani in a large pot.

Then heat ghee over medium heat. Add the cooked meat and stir to combine everything. Gradually add the soaked and drained rice to the pot. Completely stir to combine with the meat and oil. Finally, add the biryani masala and saffron by sprinkling the biryani masala powder and saffron threads over the rice. Slowly add 4 cups of water to the pot and bring to a boil.

Slowly steam the biryani at low heat. Then cover the pot with a tight-fitting lid. For the final step steam the biryani for another half an hour. Check whether the rice is cooked and fluffy. Do serve the Kolkata-style chicken or mutton biryani hot, garnished barista and a bowl of raita along with it.

TIPS - Always do try to use high-quality basmati rice for the best flavor and texture. For adjusting the amount of chili powder to taste. Do serve the biryani with a side of raita or a salad for a complete meal. This creates one of the best Bengali non-veg dishes.

CHINGRI MALAIKARI – Prawn Coconut Curry:

Chingri Malaikari is a one of the classic Bengali non-veg dishes that showcases the rich flavor of prawns cooked in a creamy coconut milk-based curry. This recipe is a staple in Bengali cuisine, and its unique flavor and texture make it a favorite among seafood lovers.

Ingredients:

• 1 kg – prawns peeled and deveined
• Only coconut milk
• Ginger paste
• Green chilies
• Turmeric powder
• Salt
• Mustard oil

Procedure:

• At first marinate the prawns with ginger paste, green chilies, turmeric powder, salt, and mustard oil.
• Then heat mustard oil in a pan and fry the marinated prawns until they turn pink.
• Gradually, in the same pan, add coconut milk, green chilies, and salt.
• Let everything simmer until the gravy thickens and the prawns are cooked through.
• For the final step, serve hot with steamed rice.

TIPS - Always try to use fresh prawns for the best flavor. Then adjust the amount of chili powder to taste. Completely use coconut milk for a richer flavor. As per your taste you can also add a few drops of mustard oil to the curry for added flavor. This chingri malaikari is best served immediately and steaming hot ONE OF THE BEST BENGALI NON-VEG DISHES!

DHAKAI CHICKEN – Dhaka Style Chicken:

The dish Dhakaiya Chicken is a popular Bengali dish originating from Dhaka which is the capital city of Bangladesh. This Bengali non-veg dishes is in one the best in Bengali cuisine, and its unique flavor and texture make it a favorite among chicken lovers.

Ingredients:

Procedure:

For the first step, marinate the chicken in salt for 15 minutes. Then heat oil in a pan over medium heat. Slowly, add cumin seeds and let them sizzle. After that add chopped onions and sauté until translucent. Then add minced garlic and grated ginger. Gradually, sauté for a minute.

Then do add coriander powder, turmeric powder, chili powder, garam masala powder, and salt and give everything a good mix. After that add marinated chicken and cook until browned and also add tomato puree, yogurt, cilantro, and lemon juice. Slowly, reduce heat and simmer for until chicken is cooked thoroughly. And for the final blow, serve hot with rice or roti.

TIPS - For the betterment of the dish try to use boneless chicken for easier cooking. In the mean time adjust the amount of chili powder to taste. Try to use fresh cilantro for added flavor. For your own convenience you can also add a few drops of mustard oil to the curry for added flavor. And finally the Dhakaiya Chicken is ready on your table being one of the best Bengali Non-veg dishes ever.

KHICHURI WITH ILLISH MAACH BHAJA – Hotchpotch with Hilsa Fish :

Khichuri along with illish maach bhaja on the side is one of the best combination foods for all Bengalis. The preference of fried hilsa fish with khichuri is top notch and is one of the favorite choice when comes to Bengali non-veg dishes.

Ingredients:

Procedure:

At first rinse rice and pulses. In a pan heat ghee and add cumin seeds, onion, and ginger paste. Then sauté until onion is translucent. After that add rice, lentils, water, turmeric, and salt. Then, in tbe next step boil, then lower the heat. Let the rice and pulses be in simmer until cooked. Finally serve them hot and afresh.

On the other side clean and wash the fish pieces. Then marinate the fish with mustard paste, turmeric powder, and salt for 30 minutes. After that heat mustard oil in a pan over medium heat. Try to fry the marinated fish pieces until golden brown. Then slowly but steadily remove the fish from the oil and place it on a paper plate. Freshly serve with the hot khichuri that was made on the other hand.

TIPS -  For making this dish, use fresh hilsa fish for the best flavor. Try to adjust the amount of chili powder to taste. Always use mustard oil for authentic flavor. With full love to your heart's content, pair khichuri with illish maach bhaja for a classic and traditional Bengali non-veg dishes combo.

KOSHA MANGSHOR JHOL – Mutton Curry:

Kosha Mangshor jhol is the mutton curry, which is a classic Bengali dish that originated in the city of Kolkata. In this curry we can easily find the richness and flavors of the slowly cooked mutton with mixtures of spices, mustard oil, and ghee, resulting in soft and juicy meat. Kosha Mangsho is a staple for almost every Sunday in one of the Bengali non-veg dishes and is often served at special occasions and festivals.

Ingredients:

Procedure:

At first marinate the mutton and mix everything together yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Then try to add the mutton pieces and marinate for at least 2 hours or overnight. After that heat mustard oil in a pan over medium heat. Slowly remove the mutton from the marinade, letting any excess liquid drip off. And cook the mutton until browned on all sides.

Then gradually heat up ghee in a pan over medium heat. Add cumin seeds and coriander seeds. Let everything mix and settle. Then add the onions, garlic, and ginger and sauté them until the onions are translucent. After that add turmeric powder, chili powder, and salt and give everything a good mix.

Add the cooked mutton to the curry and stir to combine. Let the curry simmer until the mutton is tender and the curry has thickened. For the final step garnish with chopped coriander. AND FINALLY!! Serve the kosha mangsho one of the best Bengali non-veg dishes with hot rice or chapati.

TIPS - Always try to use high-quality mutton for the best flavor and texture. Then adjust the amount of chili powder to taste. Do not forget to ise mustard oil for authentic flavor. Let the curry simmer on low heat to prevent the mutton from becoming tough. And finally, serve the Kosha Mangsho with  rice or roti for a complete meal.

DIM KOSHA – Egg Curry:

Dim Kosha is an extremely one of the daily Bengali non-veg dishes, that is a popular one, originated in the city of Kolkata. This flavorful egg curry is slow-cooked in a mixture of spices, mustard oil, and ghee, resulting in tender and juicy eggs.

Ingredients:

Procedure:

At first marinate the eggs by mixing them together salt and a pinch of turmeric powder. Put the hard-boiled eggs and marinate for at least 30 minutes. Then heat mustard oil in a pan over medium heat. After that add chopped onions and sauté until they are translucent and lightly browned. Gradually put the cumin seeds, coriander seeds, turmeric powder, and chili powder, give everything a good mix

Then add the marinated eggs to the curry and stir to combine. Slowly simmer the curry over low heat unless and until the eggs are mixed well within the flavorful curry sauce. And for the final step, top it off with chopped coriander and lemon juice (if you want to). Serve hot with steaming rice or roti.

TIPS -  Try to always use high-quality eggs for the best flavor and texture. And adjust the amount of chili powder to taste. Using mustard oil for authentic flavor. Let the curry simmer  over low heat to prevent the eggs from becoming tough. And finally serve Dim Kosha with a side of steaming rice or roti for a complete meal also being one of the best Bengali non-veg dishes

CONCLUSION :

West Bengal, is a region in eastern India, is well known for its rich culinary heritage. Bengali non-veg dishes and all Bengali cuisine, with its intricate blend of spices, herbs, and techniques, offers a diverse array of mouth-watering dishes. All non-vegetarian dishes, particularly hold a special place in each and every Bengali cuisine, showcasing the region’s love for fish, meat, and eggs.

To be honest and all West Bengal’s geographical location, bordered by the Ganges River and the Bay of Bengal, has significantly influenced its cuisine. Fish, especially, is an integral part of Bengali cuisine, with over 50 varieties ranging from hilsa, pomfret, and bhetki are some of the most popular fish used in Bengali non-veg dishes cooking.

Overall, Bengali non-veg dishes have food and culture reflect a rich tapestry of influences from ancient history, blending indigenous traditions with contributions from diverse cultures and religions over time. This fusion has resulted in a vibrant culinary heritage that continues to evolve and thrive in modern Bengal. So, these were few very well-known ones.

All the Bengali non-veg dishes that you should try at your home. If you want more such foodie contents, then do follow us on social media so that you can never miss any interesting content of your choice.

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FREQUENTLY ASKED QUESTIONS (FAQs) :

I. Why are Bengali non-veg dishes so important ?

Answer. Bengali non-veg dishes hold a enormous amount of love in the heart of every Bengalis because the spices in the core of the heart along with fishes, chicken and mutton.

II. Most important Bengali non-veg dishes for Bengalis ?

Answer. Illish Bhapa and Chingri Malaikari are the top two most delicious and emotional plus nostalgic dish for bengalis.