Bengali fish

Too few ratings

Langriet

Community Member

Difficulty

Medium 👍
20
min.
Preparation
1
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
  • 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.

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