Bengali fish

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.