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24 June 2014,13:00 by
D.Sumithra

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BENGALI FISH

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the fish into slices and sprinkle with the salt and turmeric.
  • Dry roast the coriander and cumin seeds briefly. Cool and then grind to a fine paste by adding little water.
  • Heat the mustard oil in a non-stick pan until it just reaches smoking point. Remove, cool and then heat the oil again on a medium heat.
  • Add the fish slices, a few at a time, and fry for a minute on each side. Drain and set aside.
  • Add the diced potatoes to the pan and saute for 5 minutes. Heat the remaining oil in the same pan, add the onion seeds and chillies, and stir-fry briefly.
  • Add the coriander-cumin paste and cook on a low heat for a minute, sprinkling on a little water to avoid the masala getting scorched.
  • Add water to the potatoes and simmer for 5 minutes.
  • Gently slide in the pan-fried fish slices and simmer for 5 minutes.

INGREDIENTS

  • 750 grams fish
  • 2 teaspoon salt
  • 4 teaspoons ground turmeric
  • 1 tablespoons coriander seeds
  • 2 teaspoon cumin seeds
  • 5 teaspoons mustard oil
  • 4medium potatoes, unpeeled, diced
  • 1 teaspoon onion seeds
  • 8 green chillies, slit

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