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Bengali Fish
Bengali Fish
This is one of the first Indian recipes i ever tried from scratch { rather than use a "curry" paste }and I was pleasently suprised with the results. A good firm white fish is recommended but i simply used fresh Cod as it is localy available and Good Value for Money. 1 tsp Tumeric 1 tsp Salt 1 kg fish { Carp, Red Snapper or Cod } cut into strips 6 Tbsp Corn Oil 4 Chillies { green or Red }... The green worked well with this recipe 1 tsp Fresh Ginger Root, very finely chopped 1 tsp Garlic, crushed 2 medium Onions, very finely chopped 2 large Tomatoes, de-seeded and chopped 6 Tbsp Mustard Oil 450ml Water { 3/4 pint } Fresh corriander to garnish { Optional } Mix tumeric &salt and sprinkle over fish strips Heat corn oil in skillet or wok and lightly fry the fish for approx 6 Mins, turning as required. Remove & set aside in dish or on plate. Mix chillies, ginger, garlic, onion, tomatoes & mustard oil { preferably In a blender to form a thick paste } Add paste to wok or skillet and " dry fry " till hot Gently add cooked fish { to avoid breaking } Add water & very gently stir untill well mixed Allow to simmer for 15 mins on low heat Garnish with corriander and serve Serve with........ Nan bread {as a dipper} Chippati {as a wrap& dip} OR...... If your VERY English with Rice, Baked Potato or even Chips -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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