Bengali Fish Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 1 1/2 pounds halibut or other firm white fish fillets
  • 1 teaspoon turmeric
  • 4 tablespoons mustard or peanut oil
  • 3/4 cup water or fragrant stock
  • 1/2 teaspoon salt
  • 1 teaspoon Panch Phoran (see the recipe below)
  • 6 tablespoons curry masala sauce
  • 1 tablespoon chopped fresh cilantro leaves or saffron strands (to garnish)
How to cook Bengali Fish:
  • Mix the turmeric and salt into a runny paste with a tiny drop of water, and spread over the halibut. Traditionally, this is supposed both to enhance the flavor of the fish and reduce the odor during cooking.
  • Heat the oil in a large pan, then fry the panch phoran for 1 minute. Add the halibut pieces, and fry each side for 2 minutes, turning once. Add the curry masala sauce, shake the pan to mix, and simmer for 2 minutes.
  • Add enough water or stock to just cover the fish. Simmer for 10 minutes, always shaking the pan rather than stirring, which can break up the fish.
  • Remove the fish from the pan carefully, and serve with a little of the sauce.
  • Garnish the Bengali Fish with fresh cilantro or saffron.

Panch Phoran Recipe

Panch Phoran Ingredients:
  • White cumin seeds
  • Fennel seeds
  • Fenugreek seeds
  • Mustard seeds
  • Wild onion seeds
How to cook Panch Phoran:
  • Mix together equal parts of all ingredients.

Notes:

The Bengali Fish recipe very easy to prepare and so good!
The Indian name for this recipe is Machher Jhol or Maachli Jhal.


This recipe for Bengali Fish serves/makes: 4 - 6

The Bengali Fish (Machher Jhol or Maachli Jhal) recipe is adopted from The Homestyle Indian Cooking by Pat Chapman 1998.

Main Ingredient: Halibut (more Halibut recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Indian (more Indian recipes)

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