Thursday, February 05, 2015

Bengali-Style Fish 孟加拉式鱼料理

Bengali-Style Fish or perhaps...not-Bengali-Style Fish. I do not know what prompted me to cook this dish. I was flipping through a cookbook - Easy Curries, at my friend's place and came across this dish Bengali-Style Fish that seems quite a easy recipe for curry-style fish.

Why did I say not-Bengali-Style Fish? Well, if mustard oil and mustard seeds are what makes it Bengali cuisine, then it is not Bengali-Style Fish, as mustard oil/seed is not used here (not available in my pantry at time of cooking).


However, ease of recipe wins and the lack of essential ingredients did not deter me. This winter weather calls out spicy food and curry-style dishes.



Not-Your-Bengali-Style Fish/Bengali-Style Fish 孟加拉式鱼料理
adapted from Bengali-Style Fish, Easy Curries Cookbook

Ingredients:
1 lb cod pieces
1 tsp turmeric + 1/2 tsp salt for coating fish
1/2 medium-size onion
1 tomato
3 cloves garlic
1-cm ginger knob
1 fresh red chili

Directions: Mix turmeric and salt in a bowl, then coat the cod pieces with turmeric-salt mix. Heat some oil in a pan and gook the fish till pale yellow. Remove and set aside.

In a food processor, blitz half onion, tomato, garlic, ginger, chili. The onion-tomato mix should look like finely diced mixture almost like a paste.

In a pot, add some oil and dry-fry the onion-tomato mix till golden-brown. Remove the pot from heat and place the fish pieces in the paste without breaking up the fish. Return the pot to the heat, add some water (2-3tbsp) and cook over medium heat for about 15minutes till fish are thoroughly cooked


Serve with naan (as a kind of wrap), steamed rice or as fish tacos. You can also pair with Turmeric-Spiced Vegetables Rice.


Sharing with Hearth and Soul

Tag: ,

An Escape to Food on Facebook