Our Journey for month long Indian Odyssey comes to end with West Bengal. West Bengal is a state which is located in eastern India. The state extends from Bay of Bengal in the south to the Himalayan mountain ranges in the north. The capital of the state of West Bengal is Kolkata and it is the biggest city of the state as well. In Bengali language, it is referred to as Paschim Banga. West Bengal ranks as the fourth most populated state in India.
Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. Rice is the staple. Domestic cattle are common, more for agriculture than large scale dairy farming. Milk is an important source of nutrition, and also a key ingredient in Bengali's desserts. Also, food served at home is different from that served during social functions and festivals. Fish is the dominant kind of protein, and is cultivated in ponds and fished with nets in the fresh-water rivers of the Ganges delta. Almost every part of the fish (except fins and innards) is eaten; the head and other parts are usually used to flavor curries. The head is often cooked with dhal or with cabbage. One of the famous fish curry from Bengal cuisine is Mustard seed fish curry. Where fish is cooked in mustard paste which gives unique taste and flavor to this dish.. Let see the recipe..
Bengali Mustard Fish CurryPrep Time: 10 minutesCook Time: 25 minutesServes: 4Adapted from hereIngredients:3 tbsp mustard oil11/2 cups hot waterMinced cilantro for garnishingFor Marinating:1 ½ lb fish, Cleaned and cut in to pieces¼ tsp red chilli powder¼ tsp turmeric powder¼ tsp saltTo grind in to paste:1 large onion, chopped1 large tomato7 no garlic pods1~2 green chilies to taste ( I used only 1)1 tbsp mustard seedsFor Masala Powder:¼ tsp cumin powder¼ tsp red chili powder or to taste¼ tsp turmeric powder½ tsp saltMethod:1. Marinate Fish with marinating ingredients and keep it aside for 10 minutes.2. Grind all the listed grinding ingredients together in the blender or mixie to fine paste.3. Heat mustard oil in a pan and fry the fish for minute on each side. Remove and keep aside.4. In the same oil, add ground paste and fry till all the moisture disappear from the ground mixture.5. Then add cumin powder, red chili powder, turmeric powder and salt. Mix and cook for it for 1~ 2 minutes in low heat.6. Pour in ½ cup of water and stir well. Cover and bring it to boil. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.7. Add fried fish coat it with the mixture. Then add hot water and gently stir.8. Cover and cook for 5-7 minutes. Turn of the heat and garnish with cilantro and serve hot with rice.www.sarasyummyrecipes.com
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Looks very delicious.
Its always a pleasure to take part in a challenge , its even Yummy when it comes to food challenge .Great work ...Curry looks awesome
Looking unique. I want to know how it tasted. Looking great.
curry must be very delicious,,good looking pictures
Very hard to resist to this Bengali mustard fish curry.. Fingerlicking definitely.
loving the beautiful vessels in which u have served them!!!
That is a very traditional and authentic Bengali dish.
It was fun running this marathon with you -- enjoyed all your yummy creations.
curry looks simple and flavourful
Mustard fish must have tasted awesome! I once made Bengali mustard fish but the steamed version. It was so good. I think I will like even this version of mustard fish curry.
The fish curry looks yum.
I love that authentic presentation. Nice.
very interesting curry !
This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too 🙂
Thanks for sharing this information, I really appreciate your cooking skills. Thank You! I love this dish so much. I have learned this dish to prepare when I was studying in the hotel management institute in Kolkata