Bengali fish | Recipe | Kitchen Stories

Ingredients

• 2 Salmon trout fillets
• 1 tsp lemon juice
• 1 tsp Ground turmeric
• ½ tsp salt
• Step 2/5 2 slices green chilis 400 ml Chopped tomatoes ginger 5 cm chopped Put the chili, tomatoes and ginger in a food processor and chop until smooth.
• 2 slices green chilis
• 400 ml Chopped tomatoes
• ginger 5 cm chopped
• Step 3/5 Heat the oil in a heavy based frying pan over low heat and fry the fish a few pieces at the time until brown on both sides.
• 2 tablespoons mustard oil
• 1 tsp Panch phorom
• Step 5/5 ½ tsp garam masala Sprinkle with the garam masala and salt to season. Serve with cooked jasmine rice.
• ½ tsp garam masala