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Bengali Fish Stew

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    Source: nestle-family.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 teaspoon ground turmeric

    2. 2 tablespoons vegetable oil

    3. 1 kg white fish fillets, cut into pieces

    4. 2 green chili peppers, seeded and chopped

    5. 1 tablespoon fresh ginger, finely chopped

    6. 4 cloves garlic, crushed

    7. 2 medium onions or 300 g, finely chopped 2 medium tomatoes or 300 g, finely chopped 1 teaspoons mustard

    8. 2 cups water or 625 ml 2 cubes MAGGI® Chicken Less Salt Bouillon

    9. 1 tablespoon coriander leaves

    Instructions Jump to Ingredients ↑

    1. Preparation 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. Meanwhile, place the green chilies, ginger, garlic, onion, tomatoes, and mustard in a food processor. Process for 2-3 minutes until a paste forms. Place the paste in a frying pan, and dry- fry it for 8-10 minutes or until almost golden brown. Add water, MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 5-7 minutes. Pour the sauce over the fish in the oven and bake for another 10 minutes. Remove from oven, add fresh coriander leaves and serve with rice.

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