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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Bengali Fish Stew with Mustard
Description
I love the taste of this traditional Bengali river fish stew with mustard served over steamed rice. It's very simple to make and it doesn't require many ingredients. When this stew is served outside Bengal, it usually has a thicker gravy to which onions, ginger, etc. are added. But I like this authentic version with a bit watery sauce that has clear but not overpowering taste of mustard. I used Bengali river fish called "bekti", but any freshwater fish will do. Also, I made it medium spicy, but you can adjust the amount of chilies per your taste.
add to shopping list Ingredients
500 g freshwater fish fillet, cut into small pieces
6 tablespoons mustard seeds
1/2 teaspoon Turmeric powder
1/2 teaspoon red chili powder
3 green chili peppers, halved, seeds removed
Salt to taste
Oil for frying
Preparation
1. Mix the fish pieces with turmeric and red chili powders and some salt. Let it marinate while you prepare mustard paste.
2. In a blender, put 6 tablespoons of mustard seeds and 12 tablespoons of water and blend it until you get a smooth paste. It will take a couple of minutes. You can add a little bit more water while blending if needed. Mix the mustard paste with 3 cups of water and keep it aside.
3. In a deep frying pan or a pot, heat some cooking oil and fry the fish pieces on a high heat for 3-5 minutes.
4. Strain the mustard water and pour it to the the pot. Add the green chilies and some more salt if needed.
5. Bring it to a boil, reduce the flame and let it simmer for 10-15 minutes or until the fish is done.
Serve it over rice.
Post a Question or Comment
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3/07/10
Theresa111 says:
The flavors, with the mustard paste, must be smooth and full of smokiness. I love the presentation dish, with the matching lid.
