Bengali Fish Stew
Recipe GLPR3d0ca40b8c780a
A fragrant and aromatic Bengali fish stew featuring tender sea bream in a spiced broth infused with mustard oil, cardamom, cloves, and bay leaves. The fish is seared until golden, then simmered gently in a rich spice base with ginger and garlic for a warm, complex flavor profile. Served with fluffy basmati rice.
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Ingredients
5 tablespoons Mustard oil or vegetable oil, divided
4 pods Green cardamom pods, crushed
4 Cloves
3 Small bay leaves
1 teaspoon Panch phoran (five-spice blend)
1 Small onion, finely chopped
2 to 3 Green chiles, pricked with a fork
2 rounded tablespoons Ginger paste
2 large cloves Garlic cloves, blended to a paste with water
1 tablespoon Ground coriander
2 teaspoons Ground cumin
½ teaspoon Ground turmeric
¼ teaspoon Red chile powder
pinch Paprika, optional
Kosher salt, to taste
14 ounces Water
1⅓ pounds Sea bream, cleaned and pin bones removed, cut into 1-inch pieces
10 ounces Basmati rice, cooked according to packet instructions, for serving
Directions
Heat 3½ tablespoons of mustard or vegetable oil in a small nonstick pan over medium heat until the oil is shimmering and just begins to smoke. Remove from heat and let it rest for 20 to 30 seconds to cool slightly.
Return the pan to low heat. Add the crushed cardamom pods, cloves, bay leaves, and panch phoran. Stir frequently until the spices deepen in color and become fragrant, about 2 to 3 minutes.
Add the finely chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, 2 to 3 minutes. Stir in the green chiles (pricked with a fork to release their flavor), ginger paste, and garlic paste. Continue cooking and stirring for 1 minute until fragrant.
Add the ground coriander, ground cumin, ground turmeric, red chile powder, paprika if using, and salt to taste. Stir well to combine the spices with the aromatics. Pour in 14 ounces of water and bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 12 to 15 minutes, allowing the liquid to reduce and concentrate the flavors.
While the spice base simmers, heat the remaining 1½ tablespoons of oil in a separate frying pan over high heat. Once hot, add the sea bream pieces in a single layer. Sear for 1 to 2 minutes, turning once, until all sides are golden brown and the fish reaches an internal temperature of 145°F. The fish will finish cooking in the stew.
Add the seared fish pieces to the spiced broth. If the sauce appears too thick, add water a little at a time to reach your desired consistency. Return the stew to a gentle simmer and cook for 3 to 4 minutes until heated through. Taste and adjust seasoning as needed. Serve immediately over fluffy basmati rice.
