Fish Stew, Bengali Style
Fish Stew, Bengali Style. Fish and a medley of winter vegetables. Perfumed with ginger and whole spices. Finished with a lavish abundance of black pepper.
Ingredients
- 3-4 slices of bhetki maach or seabass
- 10-12 medium florets of cauliflower
- 1 potato quartered
- 2 carrots cut into long batons
- 1/4 cup cabbage leaves roughly chopped
- 1/4 cup spinach leaves roughly chopped
- 1/4 cup fresh green peas
- 1/2 cup milk
- 1 tomato pureed
- 2 onion roughly chopped
- 2 tsp ginger paste
- 2-3 bay leaves
- 2 green cardamom
- 1 one inch cinnamon stick
- 8-10 black peppercorns
- 2 tbsp black pepper freshly ground
- 1 tbsp oil
- 1/2 tbsp butter
Instructions
- Marinate the fish slices with salt and black pepper powder.
- Heat oil in a pan, shallow fry the fish slices.
- In the same pan, add the remaining oil, when smoking hot, throw in the black peppercorn, cinnamon, crushed green cardamom and bay leaves. Saute for a minute or so, allow the spices to release their aroma.
- Now add the onions, saute till light brown. Stir in the tomato puree and ginger paste, saute for 5-7 odd minutes till the raw smell of tomato is gone.
- Throw in the potatoes, cauliflower florets, carrots and green peas, sprinkle in the salt and black pepper, continue to cook till the vegetables turn a light brown.
- Add 2 cups of warm water, bring to a simmer. When the vegetables are almost tender, gently add the fried fish. Cook for a further 3-4 minutes over a high flame.
- Reduce the flame, add the cabbage leaves and spinach. Pour in the milk, while stirring continuously and cook for 5-7 odd minutes.
- Finish with black pepper and a dollop of butter.