Taken from What's Cooking Indian by Shehzad Husain, 1998 Thunder Bay Press, p. 78. "Fresh fish is eaten a great deal in Bengal (Bangladesh), and this dish is made with mustard seed oil which gives the fish a good flavor."
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- 1Cut skinned cod fillets into pieces, each piece about three bites large.
- 2Mix together turmeric and salt in a small bowl.
- 3Spoon the turmeric and salt mixture over the fish pieces.
- 4Heat the oil in a skillet. Add the fish and fry until pale golden yellow. Remove the fish with a slotted spoon and set aside.
- 5Place the green chilies, ginger, garlic, onions, tomatoes and mustard oil in a food processor and blend into a paste.
- 6Pour paste into sauce pan and dry-fry until golden brown.
- 7Remove the pan from the heat and gently place the fish pieces into the paste without breaking the fish up.
- 8Return the pan to medium heat, add the water, and cook the fish uncovered for 15-20 minutes.
- 9Serve immediately, garnished with chopped cilantro.
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Nutritional Facts for Bengali-Style Fish
Serving Size: 1 (427 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 517.5
- Calories from Fat 269
- Total Fat 29.9 g
- Saturated Fat 3.7 g
- Cholesterol 109.9 mg
- Sodium 730.6 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 3.7 g
- Sugars 6.8 g
- Protein 47.7 g