Seven must-try fish curries from Bengal:

Maacher Jhol: A light fish curry with potatoes and tomatoes.

Maacher Kalia: A rich, spicy fish curry with a thick gravy.

Doi Maach: Fish cooked in a yogurt-based gravy, mildly tangy and creamy.

Pabda Jhol: A delicate fish curry with pabda fish in a light mustard sauce.

Shorshe Maach: Fish cooked in a mustard seed paste gravy, known for its pungent flavor.

Chingri Malai Curry: A creamy curry with prawns cooked in coconut milk.

Bhapa Maach: Fish steamed with mustard and coconut paste, wrapped in banana leaves for a unique flavor.