Shahed Kayes

Shahed Kayes was born in Dhaka, Bangladesh on 16 September 1970. He was brought up in the ancient capital of Bangladesh Sonargaon, and educated in Sonargaon, Dhaka, Chennai (South India), and Gwangju (South Korea). Kayes started writing poetry in the early nineties. He has published six volumes of poetry in Bengali and edited an anthology of Bengali love poems. He also edited the book “Who Really They Are?” (Human Rights situation in 12 Asian Countries) published in English by 'May 18 Memorial Foundation', in Gwangju, South Korea. He is also editor of the book “Remembering Scientist Maqsudul Alam” (A memoir). Kayes’s poetry is both the instrument and the outcome of his attempt to come to terms with himself. One finds in the poems the imprint of a keen mind trying to explore and communicate on a personal level feeling of loss and deprivation. Kayes is conscious in his poetry of the contradictions in society and the human struggle. Kayes is also involved with social work and human rights activities in Bangladesh. With his passion for social change, experience in cultural diversity, background in creative writing, and Human Rights activism he is dedicated to People's sovereignty, Multiculturalism, Rule of law, Democracy, and Human Rights. Several times his life was under threat, for working for the human rights of his countrymen.

Rubpan’s Fish Curry

12 Feb

Saleha (left) and Rubpan cook for the Subornogram community feeding kitchen on Mayadip and prepare a hot meal every day for families in need. Rupban’s fish curry is famous on the island and we invite you to try it out and let us know what you think! It may be a bit hot and spicy for some, so make sure to adjust to your own taste!




Firm white fish (such as cod) – 1.5 lbs

Potatoes, cubed – 2

Onions – 4 small or 2 large

Tomatoes, chopped – 2

Cilantro leaves – 3 tablespoons

Turmeric powder – 2 Teaspoons, divided (Turmeric is added 3 different times)

Salt to taste- about 2 Teaspoons, divided (Salt is added 3 different times)

Red chili powder – 2-3 Teaspoons, divided (Red chili powder is added 3 different times)

Cinnamon stick – 2/3 of one stick

Cumin seeds – 1 Teaspoon

Dry red chili, any variety – 1

Bay leaf – 1

Star anise – 1

Green cardamom – 2 pods

Cloves – 6-7

Ginger garlic paste – Finely chop 2 Tbs fresh ginger root and 4 large garlic cloves, mash together

Cumin powder – 1 Teaspoon

Coriander powder – 1.5 Teaspoons

Garam masala – 2 Teaspoons, divided (Garam masala is added 2 different times)

Red chili paste – 1 Tablespoon

Black pepper powder – 3/4 Teaspoon

Green chili – 1 3oz tin

Ghee – 1 Tablespoon

Mustard oil, Soyabean oil, or Canola oil – 6-7 Table Spoon, divided (Oil is used twice)

Water- About 1 – 1½ cups


Marinate the fish with turmeric powder  (½ teaspoon), salt teaspoon), red chili powder  (1 teaspoon), oil (2 tablespoons) Let this rest for 2 hours.

Marinate the potato with little salt (½ teaspoon) & turmeric powder(½ teaspoon),.

Heat a pan add 5 Table Spoon oil & let heat, add marinated potato & fry till golden brown, take potatoes out from oil now add whole spices (7 Italicized ingredients) into the oil & fry for few seconds. Then add chopped onion & fry till golden brown, now add ginger garlic paste & fry for 2 min, add turmeric powder (1 teaspoon)  & red chili powder (1 teaspoon) & fry for 1 min.

Add a little water & mix well, add cumin powder, coriander powder, garam masala (1 teaspoon),  mix well, add red chili paste & chopped tomatoes, add salt to taste (½ to 1 teaspoon)   & mix well cover the pan & cook for 3-4 min. After 4 min stir it & fry it for another 2 min, now add the fish & fried potatoes.

Mix well & fry for 6-7 min after 7 min adds water for gravy, garam masala (1 teaspoon), black pepper powder, green chili, ghee & coriander leaves mix well. Then cover the pan & cook for 10 min on low flame after 10 min turns off the flame, garnish with coriander leaves & serve hot with roti/rice.


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Posted By Shahed Kayes

Posted Feb 12th, 2022

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