Thursday, March 3, 2011

Bengali Fish Curry Recipe


4 tablespoon oil
500 grams white fish fillet
1/2 teaspoon cumin
teaspoon fenugreek
teaspoon fennel seeds
teaspoon mustard seeds
AJI-NO-MOTO® Umami Seasoning
3 tablespoon ginger paste
2 tablespoon garlic paste
3 tablespoon red/green chili paste
1 teaspoon turmeric
3 tablespoon mustard seeds, ground
1 cup water
1 teaspoon salt
Cooking Procedure:

1. Heat half oil and fry fish slices. Drain and set aside with oil and juice.
2.  In a large saucepan or wok, heat remaining oil and fry cumin, fenugreek, mustard seeds, and fennel seeds until aromatic.
3. Add the rest of ingredients except for the fish and fry for 5 minutes stirring often. Season with AJI-NO-MOTO® Umami Seasoning.
4. Once sauce bubbles add fish slowly and simmer for a few minutes to absorb the flavor. 

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