Bengali-style baked fish

Bengali-style baked fish

By
From
Indian Food Made Easy
Serves
2
Photographer
Vanessa Courtier

Bengali food is quite unique and different from all other Indian regional cuisine. Here cooks use subtle flavours but are generous with their use of eye-watering mustard, both the oil and seeds. They cherish their fresh seafood and their cuisine is almost a homage to the slippery creatures. This Bengali-style recipe is a delicious example of their food, but I’ve simplified and mellowed it a little. I love this dish – it takes just minutes to prepare, the same to cook and tastes wonderful.

Ingredients

Quantity Ingredient
2 tablespoons white poppy seeds
1 teaspoon mustard seeds
2 heaped tablespoons plain yoghurt
6g fresh ginger, peeled and chopped
1/2-1 green chilli, chopped
salt, to taste
good pinch black pepper
1 teaspoon coriander powder
15g fresh coriander stalks and leaves, chopped
2 pieces white-fleshed fillets, such as haddock or sole
vegetable oil
10g butter
lemon juice, to taste

Method

  1. Preheat the oven to 190°C.
  2. Make a paste of the poppy seeds, mustard seeds, yoghurt, ginger and chilli. I use a pestle and mortar but you can also use a blender. Stir in the salt, pepper, coriander powder and fresh coriander. Taste and adjust the seasoning.
  3. Place the fish in a well-oiled roasting tin. Coat the top of the fish with a good layer of the paste and dot with the butter. Cook for 7–10 minutes or until tender (it depends on the type of fish and the thickness). Drizzle with lemon juice and serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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