BENGALI FISH SOUP II Unique Fish Soup Recipe

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile while vegetable oil is more budget-friendly.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is often more affordable.

potato

🥗Healthier: sweet potato

💰Cheaper: carrots

Sweet potato adds nutrients, while carrots are a cost-effective substitute.

coriander leaves

🥗Healthier: parsley

💰Cheaper: spinach

Parsley can replace coriander for flavor, while spinach is a more economical leafy green.

Heat oil in a stock pot

Add nigella seeds to the oil and let them sizzle

Add sliced onion, garlic, green chilies, and ginger into the pot; fry for 2 minutes

Add fish heads and bones into the pot; fry on high heat for 1 minute, turning them around

Add 0.5 teaspoons of turmeric and chili powder; mix well

Add enough water to cover the fish; scrape the bottom and sides of the pot

Add a bit of salt; cover and cook for at least 40 minutes on low flame

After 40 minutes, take the lid off and smash everything further with a masher

Use a hand grinder to crush it all

Strain the fish stock into another pot

In a separate pot, heat oil and add diced onion, ginger, and 2 green chilies; fry for 2 minutes

Add 2 diced potatoes into the pot and fry for 1 minute

Add 0.5 teaspoons of turmeric powder and mix it in

Add a bit of salt and stir

Add 1 chopped green capsicum and sliced plum tomatoes; fry for 1 minute

Add 1.5 teaspoons of whole grain mustard and mix it in

Add the fish stock into the pot and mix

Add chopped coriander leaves and cook for 10 minutes

After 10 minutes, take the lid off and check if everything is tender

Add 1 tablespoon of corn flour dissolved in water and mix it in

Cooking Techniques

Equipment Needed

Spice Level:

Allergens