Bengali Fish Stew Recipe | MAGGI® Arabia

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


  • 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

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