Bengali

Bengali Fish in Mustard Oil with Cilantro and Green Chili

Name: Bengali Fish in Mustard Oil with Cilantro and Green Chili
Total time: 15 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 4 fish fillets (like rohu or catla); 3 tbsp mustard oil; 1 green chili, slit; 1/4 cup chopped cilantro

A flavorful Bengali dish featuring fish cooked in mustard oil with fresh cilantro and green chilies.

15 minutes4 servings

Bengali Fish in Mustard Oil with Cilantro and Green Chili — Photo: Pkd2512 · CC BY-SA 4.0

Ingredients

4 fish fillets (like rohu or catla)
3 tbsp mustard oil
1 green chili, slit
1/4 cup chopped cilantro

Method

Heat mustard oil in a pan over medium heat.
Add green chili and let sizzle for 30 seconds.
Place fish fillets in the pan and cook for 3-4 minutes on each side.
Stir in cilantro and serve immediately.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Seafood Mains

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