Bengali Fried Fish from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Car
Sprinkle the fish with the lemon juice and leave for 10 minutes. Wash in cold water and pat dry. Rub the fish with the combined turmeric and salt. Put the chilli, tomato and ginger in a food proces...
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Ingredients
- 600 g (1 lb 5 oz) rainbow trout or salmon cutlets
- 1½ tablespoons lemon juice
- 2 teaspoons panch phoron
- 4 tablespoons mustard oil or oil
- 5 cm (2 inch) piece of ginger, chopped
- 3 ripe tomatoes, chopped
- 3 green chillies, chopped
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
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