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Combine turmeric powder and oil. Season the fish fillets with it. Place fish fillets on an oven tray and roast them in a 200°C preheated oven for 20 minutes or until almost golden.
Meanwhile, place the green chilies, ginger, garlic, onion, tomatoes, and mustard in a food processor. Process for 2-3 minutes until a paste forms.
Place the paste in a frying pan, and dry- fry it for 8-10 minutes or until almost golden brown.
Add water, MAGGI Less Salt Chicken Stock cubes. Bring to boil and simmer for 5-7 minutes.
Pour the sauce over the fish in the oven and bake for another 10 minutes.
Remove from oven, add fresh coriander leaves and serve with rice.
Per Portion of 300g
Recipe Bengali Fish Stew | Nestlé Family ME
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