Bengali
Bengali Fish in Coconut Milk with Mustard Oil
A rich fish curry cooked with mustard oil and coconut milk for a distinct flavor.
30 minutes4 servings
Ingredients
Method
- Heat mustard oil in a pan, add onion and sauté until golden.
- Add fish, turmeric, and water, simmer for 15 minutes.
- Stir in coconut milk, garam masala, and salt, cook for 5 more minutes.
- Garnish with cilantro before serving.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.