Bengali

Bengali Fish in Coconut Milk with Turmeric

Name: Bengali Fish in Coconut Milk with Turmeric
Total time: 25 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 4 fish fillets (cod or haddock); 1 cup coconut milk; 1 onion, sliced; 1 tablespoon turmeric; 1 teaspoon cumin; 2 cloves garlic, minced; 1 green chili, sliced

A fragrant fish curry made with coconut milk and turmeric, served with rice.

25 minutes4 servings

Method

In a pot, heat oil and sauté onion, garlic, and chili until fragrant.
Add turmeric and cumin. Stir in coconut milk.
Place fish in the pot and simmer for 10-12 minutes.
Serve with steamed rice.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood Soups

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