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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||tel koi (তেল কই)|
Description: A classic of Bengali cuisine, this is a dish of koi, a fish, rubbed with salt and turmeric and set aside for a while. They are then fried. Chillis, cumin and ginger are then fried and mixed with ginger paste, coriander seeds and turmeric, fried some more and then mixed with yoghurt, more chillis and water, simmered until almost dry. This is one of the dishes in which mustard oil (shorsher tel) is considered indispensible, despite its risks.
Ethnicity: Indian Subcontinent
Most frequent country: Bangladesh, India
Most frequent region: West Bengal
See places: Bengali Food and Cuisine
See foods and dishes: koi, shorsher tel