Bengali-Style Fish Stew
- 3
- 17
- 15min
- 30min
A ginger and spice-infused fish served with winter vegetables, generously finished with black pepper.
Ingredients
Bengali-Style Fish Stew
Cooking Steps
Bengali-Style Fish Stew
Step 1 :
Marinate the fish slices with salt and black pepper powder.
Step 2 :
Heat oil in a pan, and shallow fry the fish slices.
Step 3 :
In the same pan, add the remaining oil, when smoking hot, throw in the black peppercorn, cinnamon, crushed green cardamom and bay leaves. Saute for a minute or so allowing the spices to release their aroma.
Step 4 :
Now add the onions, and saute till light brown. Stir in the tomato puree and ginger paste, and saute for 57 odd minutes till the raw smell of tomato is gone.
Step 5 :
Throw in the potatoes, cauliflower florets, carrots and green peas, sprinkle in the salt and black pepper, and continue to cook till the vegetables turn a light brown.
Step 6 :
Add 2 cups of warm water, and bring to a simmer. When the vegetables are almost tender, gently add the fried fish. Cook for a further 3-4 minutes over a high flame.
Step 7 :
Reduce the flame, and add the spinach. Pour in the milk, while stirring continuously and cook for 5-7 odd minutes.
Step 8 :
Finish with black pepper and a dollop of butter.
Shop Ingredients
Bengali-Style Fish Stew
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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