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Bengali Fish Stew Recipe

Bengali Fish Stew

Seafood


Total Time : Serves 6
Medium

HOW TO PREPARE Bengali Fish Stew Recipe

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.

Nutritional Information For Bengali Fish Stew Recipe

Per Portion of 300g

Energy : 237.00 Kcal
Protein : 33.00 g
Carbohydrate : 10.00 g
Fats : 6.30 g

Your Grocery List

  • 1 teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 1 kg white fish fillets, cut into pieces
  • 2 green chili peppers, seeded and chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 4 cloves garlic, crushed
  • 2 medium onions or 300 g, finely chopped
  • 2 medium tomatoes or 300 g, finely chopped
  • 1½ teaspoons mustard
  • 2½ cups water or 625 ml
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 1 tablespoon coriander leaves

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