Smijit Kitchen

Smijit Winter Dryfish Curry – Bangda Sim Aloo

In every Sylheti home, winter has a special perfume –
the smell of dryfish simmering with sim and aloo.

Jit grew up on Nuna Ilish dryfish,
but in Bengaluru, finding that taste is almost impossible.
Until one day we spotted Bangda (mackerel) dryfish in Lulu Mall
and both of us looked at each other with the same thought.

Smi took that Bangda, our sim and aloo,and recreated our Sylheti style winter dryfish curry in this Smijit kitchen.

One bite and it was 99.99% Nuna Ilish –suddenly we were back in Silchar, at the old dining table, steaming rice, cold weather and happy noise in the house.

If this Bangda Sim Aloo Dryfish Curry looks like your kind of nostalgia,save this Reel and comment DRYFISH for the full recipe. 🐟❄️🍛

Smijit Kitchen is really just two people and one plate.Jit is the sea lover 🌊—always dreaming of fresh Bangda.
Smi is the Bengali soul 💚—her comfort is mustard, steam and green chilli.Today the kadai became their meeting point:
sea‑fresh Bangda for Jit, sharp mustard paste for Smi,
a little turmeric, chilli and mustard oil bubbling into this bright jhol.One side ocean, one side Bengal, fully cooked with one heart.Save this Bangda bhapa‑style fusion for your next fish day,
and comment BHAPA if you want the full step‑by‑step recipe. 🐟✨