Bengali Cod Fish Recipe

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.”

This is a really exciting Cod Fish Recipe with fantastic flavours – the directions below SERVES 4 -6

*1 teaspoon turmeric
*1 teaspoon salt
*2 1/4 lbs cod fish fillets
*6 tablespoons corn oil
*4 fresh green chilies, finely chopped
*1 teaspoon ginger, finely chopped
*1 teaspoon garlic, crushed
*2 medium onions, finely chopped
*2 tomatoes, finely chopped
*6 tablespoons mustard oil
*2 cups water
*fresh cilantro

1: Cut skinned cod fillets into pieces, each piece about three bites large.
2: Mix together turmeric and salt in a small bowl.
3: Spoon the turmeric and salt mixture over the fish pieces.
4: Heat the oil in a skillet. Add the fish and fry until pale golden yellow. Remove the fish with a slotted spoon and set aside.
5: Place the green chilies, ginger, garlic, onions, tomatoes and mustard oil in a food processor and blend into a paste.
6: Pour paste into sauce pan and dry-fry until golden brown.
7: Remove the pan from the heat and gently place the fish pieces into the paste without breaking the fish up.
8: Return the pan to medium heat, add the water, and cook the fish uncovered for 15-20 minutes.
9: Serve immediately, garnished with chopped cilantro.

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