Bengali Fish Stew
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 small
Bay Leaves1 small
Onion (finely chopped)1 tbsp
Ground Coriander2 tsps
Ground Cumin1 tsp
Ground Turmeric1 tsp
Red Chile (powder)1 pinch
Paprika (optional)400 g
WaterDirections:
1
Heat 3 1/2 tablespoons mustard oil in a small nonstick pan over a medium heat until smoking
2
Remove the pan from the heat, and set aside for 20 to 30 seconds
3
Add the cardamom pods, cloves, bay leaves, and panch phoran, and fry over a low heat, stirring well, until the mixture starts to darken in color
4
Add the onion, and fry for 2 to 3 minutes, or until softened
5
Add the green chiles, ginger paste, and garlic paste, and continue to cook, stirring well, for another minute
6
Add the coriander, cumin, turmeric, chile powder, paprika, if using, and salt, to taste, and stir well to combine, and then add the water
7
Bring the mixture to a boil, and then turn down the heat and simmer the mixture for 12 to 15 minutes, or until the volume of liquid has reduced
8
Set aside
9
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a separate frying pan over a high heat, add the sea bream pieces, and fry for 1 to 2 minutes, turning once, until the fish pieces are golden brown on all sides
10
Add the fish to the spice mixture, adding more water as necessary to thin the sauce
11
Bring the mixture to a simmer, and cook for another 3 to 4 minutes
12
Serve immediately with basmati rice