Fish With Bengali 5 Spices Recipes

BENGALI MUSTARD FISH

Steps:

• In a bowl, marinate the fish in 1/4 tsp turmeric and a good pinch of salt, tossing to coat, then set aside. Using a spice grinder or a pestle and mortar, grind the mustard seeds to a fine powder. Put the tomato, garlic, 2 or 3 green chillies, the powdered mustard seeds, 1/2 tsp turmeric, a pinch of salt and 150ml water in the small bowl of a food processor and blitz to a smooth paste.
• Heat 3 tbsp of the mustard oil in a medium-sized non-stick pan until smoking, then take off the heat and wait for 30 secs. Add the nigella seeds to the pan and allow to sizzle for 10 secs, then add the paste. Cook over a medium heat, stirring occasionally, until all the excess liquid has evaporated and the paste releases its oil. Lower the heat and continue cooking for another 4 mins or so, until it darkens a little. Add 400ml water and the remaining chillies, bring to a boil and simmer for 7-8 mins until it has a medium consistency, not too watery. Check the seasoning and keep on a low heat while you fry the fish.
• Heat the remaining oil in a frying pan until smoking. Add the fish and fry on all sides for around 6 mins until golden brown. Add the fish to the mustard sauce, bring back to the boil and cook for 2 mins. Sprinkle on the coriander leaves and serve with rice, if you like.

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.

FISH WITH BENGALI 5-SPICES

Steps:

• 1. Prepare the 5-spice mixture. Place the fish pieces in a large non-reactive bowl. Add the 1/4 teaspoon turmeric and salt and mix well, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat and fry the fish pieces (leave any juices in the bowl), in 2 or 3 batches if necessary, until golden, about 2 minutes per side. Remove to a bowl. 3. To the bowl with the fish juices, add the remaining 1/2 teaspoon turmeric, cayenne pepper, and water and mix well to make a paste.4. Heat the remaining 1 tablespoon oil in the same skillet and add the panch-phoran they should splatter upon contact with the hot oil, so cover the pan until the splattering subsides. Quickly add the turmeric paste, stir about 1 minute, then add the tomatoes and cook until most of the juices evaporate, about 5 minutes.5. Mix in the fish, plus any juices that may have accumulated, and cook over medium heat 2 to 3 minutes to blend the flavors. Transfer to a serving dish, sprinkle the cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.