Bengali Fish Stew Recipe | MAGGI® Arabia
Bengali Fish Stew
ramadan-recipe-dynamic-1-border.png

Bengali Fish Stew

An Indian stew made from fish is delicately flavoured using mustard oil and all the right spices. Check out other recipes in MAGGI® Arabia for more home cooking inspirations

  • range-icon.png
  • person-icon.png
  • take-time-icon.png
  • clock-icon.png

Ingredients

  • 1 teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 1 kg white fish fillets, cut into pieces
  • 2 green chili peppers, seeded and chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 4 garlic cloves, crushed
  • 2 medium onions or 300 g, finely chopped
  • 2 medium tomatoes or 300 g, finely chopped
  • 1½ teaspoons mustard
  • 2½ cups or 625 ml water
  • 2 cubes MAGGI® Chicken Bouillon Less Salt
  • 1 tablespoon coriander leaves

How to Prepare

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

Nutritional Info

Energy: 237.00 Kcal
Protein: 33.00 g
Carbohydrate: 10.00 g
Fats: 6.30 g
:

We would love to hear your comments

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.