- 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
- 1.5 teaspoons Mustard
- 2.5 cups Water or 625 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 tablespoon Coriander leaves
Bengali Fish Stew
INGREDIENTS
Bengali Fish Stew with
Bengali Fish Stew with 
- 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
- 1.5 teaspoons Mustard
- 2.5 cups Water or 625 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 tablespoon Coriander leaves
HOW TO PREPARE
Bengali Fish Stew with
Bengali Fish Stew with
1
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.
2
Meanwhile, place the green chilies, ginger, garlic, onion, tomatoes, and mustard in a food processor. Process for 2-3 minutes until a paste forms.
3
Place the paste in a frying pan, and dry- fry it for 8-10 minutes or until almost golden brown.
4
Add water, MAGGI Less Salt Chicken Stock cubes. Bring to a boil and simmer for 5-7 minutes.
5
Pour the sauce over the fish in the oven and bake for another 10 minutes.
6
Remove from oven, add fresh coriander leaves and serve with rice.
NUTRITIONAL INFORMATION
Bengali Fish Stew with
Bengali Fish Stew with
- Energy 237 (Kcal)
- Protein 33 (g)
- Carbohydrate 10 (g)
- Total Fat 6.3 (g)
REVIEWS
Bengali Fish Stew with
