Bengali Fish Stew Recipes

BENGALI FISH STEW

Steps:

• Heat 3 1/2 tablespoons mustard oil in a small nonstick pan over a medium heat until smoking. Remove the pan from the heat, and set aside for 20 to 30 seconds.
• 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.
• Add the onion, and fry for 2 to 3 minutes, or until softened. Add the green chiles, ginger paste, and garlic paste, and continue to cook, stirring well, for another minute.
• Add the coriander, cumin, turmeric, chile powder, paprika, if using, and salt, to taste, and stir well to combine, and then add the water. 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. Set aside.
• 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. Add the fish to the spice mixture, adding more water as necessary to thin the sauce. Bring the mixture to a simmer, and cook for another 3 to 4 minutes. Serve immediately with basmati rice.

MACHHERE JHOL (BENGALI FISH CURRY)

Steps:

• Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
• Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
• Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.