Bengali

Cinnamon and Mint Bengali Mustard Fish with Green Chilies

Name: Cinnamon and Mint Bengali Mustard Fish with Green Chilies
Total time: 17 min
Yield: 2 servings
Cuisine: Bengali
Ingredients: 4 catla fish fillets; 3 tbsp mustard oil; 1 green chili, slit; 1/4 cup chopped cilantro; 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1/2 tsp cinnamon; 2 tbsp chopped mint

A sweet and refreshing variation with the warmth of cinnamon and the coolness of mint.

17 minutes2 servings

Method

Before adding green chili, mix in cinnamon and mint into the oil.
Heat mustard oil in a pan over medium heat.
Add green chili and let sizzle for 30 seconds.
Add turmeric powder and garam masala, stirring well.
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

Read in another language

More Bengali recipes →