Bengali fish

Based on 0 ratings
Langriet

Langriet

Community member

Difficulty

Medium 👍

Preparation

20 min

Baking

1 min

Resting

0 min

Ingredients

2Servings
2 Salmon trout fillets
1 tsp
lemon juice
1 tsp
Ground turmeric
½ tsp
salt
2 slices
green chilis
400 ml
Chopped tomatoes
ginger 5 cm chopped
2 tablespoons mustard oil
1 tsp
Panch phorom
½ tsp
garam masala

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/5

    • 2 Salmon trout fillets
    • 1 tsp lemon juice
    • 1 tsp Ground turmeric
    • ½ tsp salt

    Sprinkle fish with lemon juice and leave for 10 minutes. Wash in cold water and pat dry. Rub the fish with turmeric and salt.

  • Step 2/5

    • 2 slices green chilis
    • 400 ml Chopped tomatoes
    • ginger 5 cm chopped

    Put the chili, tomatoes and ginger in a food processor and chop until smooth.

  • Step 3/5

    Heat the oil in a heavy based frying pan over low heat and fry the fish a few pieces at the time until brown on both sides.

  • Step 4/5

    • 2 tablespoons mustard oil
    • 1 tsp Panch phorom

    Fry the panch phoron for 1 minute until aromatic. Add the tomatoes and fry for another 2 minutes. Add 200 ml of water and bring slowly to boil. Simmer for 3 minutes, add the fish, slowly return to boil and than simmer for another 3 minutes.

  • Step 5/5

    • ½ tsp garam masala

    Sprinkle with the garam masala and salt to season. Serve with cooked jasmine rice.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!