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 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

Main Ingredient: Halibut
Preparation Method: Poached/Simmered
Cuisine: Indian