Food

Bengali Sablefish curry

Chef Tushar Tondvalkar Darpan, 21 Jul, 2023

Ingredients:

4 to 6 fillets 5 oz each Sablefish cutlets

3+1 cups veg stock or water

3 tbsp of oil (mustard oil preferred)

2 tbsp Bengali 5 spice by The Indian Pantry

15 gm garlic chopped

15 gm ginger chopped

200 gm diced Onion

500 gm tomato fine diced

1tsp turmeric

2 tbsp garam masala

Salt to taste

1 tsp chilli powder (optional)

⅓ cup cilantro chopped

Instructions:

Marinate the fish with turmeric and salt and keep it aside
Add oil on medium heat in a heavy bottom pot and quickly sear the fish on both sides. Remove and keep aside
Add Bengali 5 spice to the pot, temper for 30 seconds, then add onion to the same pot and cook until it's translucent
Add ginger and garlic and cook for another 5 minutes
Add chopped tomatoes and cook for 5 minutes, then add all the spices; cook for a minute
Add veg stock or water to the pot and cook for another 10 minutes
When the tomato gets cooked thoroughly, add one more cup of water
Add fish fillet, season with salt.
Bring to a boil and remove the pot from heat
Garnish with cilantro, and enjoy

Prev Next

MORE Food ARTICLES

Misal Pao

Misal Pao is packed with protein with beansprouts and the finest of Indian spices. It is a dish you wanna try your hands at especially if you been wanting to feed your children veggies forever.

Misal Pao

Misal Pao is packed with protein with beansprouts and the finest of Indian spices. It is a dish you wanna try your hands at especially if you been wanting to feed your children veggies forever.

Chef Rohit Ghai

Michelin-starred chef and restaurateur Rohit Ghai is hailed as one of the UK’s most creative and accomplished Indian chefs. Chef Ghai began his international career working with Michelin-starred restaurant Benares in London in 2008.

Chef Harpal Singh Sokhi

Harpal Singh Sokhi is a celebrity chef from India. Also known as the “Energy Chef of India”, he is now a “Dancing Chef Of India”. Chef Sokhi anchored Grand Trunk Rasoi Season 1, he also started his fine-dine restaurant Karigiri in Noida, New Delhi, and one of the largest clubs in the country, club D’Neo at Jalandhar, Punjab.

Lachha Rabari By Chef Akanksha Khattri

Lachha Rabari is the perfect dessert to enjoy during Vaisakhi time. It is infused with saffron, sugar, rose water, and the richness of milk. You may have tried Rabari before but not one done this way. Try it today.

Kadhi Methi Pakoda by Chef Harpal Singh Sokhi

Kadhi Methi Pakoda is a whole new way of enjoying Kadhi. It is made with lots of different spices to give the dish not only great taste and aroma but keep your taste buds coming back for more. A perfect way to enjoy Vaisakhi with some Punjabi Kadhi Methi Pakoda when served with hot rice.