Bengali Fish And Rice Bowl Recipe

About this recipe

Dive into the rich flavors of West Bengal with this Bengali Fish and Rice Bowl. It combines tender Rohu fish fillets, seasoned with turmeric and ginger, and fragrant long-grain rice cooked in mustard oil with a blend of spices. The dish is garnished with fresh coriander, adding a vibrant touch to each bite. This one-pan meal is perfect for busy professionals looking for a hearty, protein-packed lunch that’s easy to prepare. With 42g of protein and 7g of fiber per serving, it’s both delicious and nutritious. Whether you’re craving a comforting meal or exploring regional Indian cuisine, this dish is sure to satisfy your taste buds. Serve it fresh and warm for a truly authentic Bengali experience.

Ingredients

• 500 g Cambay Tiger Rohu Fish Without Head
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• medium Chilli Green Long
• - Ginger Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the fish fillets under cold water and pat them dry with a clean towel.
2. 2. Marinate the fish with turmeric, ginger powder, and salt, setting it aside for 10 minutes.
3. 3. Heat mustard oil in a pan and fry the fish fillets until golden and cooked through, then remove and set aside.
4. 4. In the same pan, add cumin seeds and green chilies, sautéing until aromatic.
5. 5. Add fresh turmeric and coriander powder to the pan, stirring for 1-2 minutes.
6. 6. Wash the rice thoroughly until the water runs clear, then add it to the pan.
7. 7. Pour water into the pan with the rice and spices, stirring well to combine.
8. 8. Cook the rice on medium heat until tender and the water has been absorbed.
9. 9. Gently place the fried fish fillets over the cooked rice and cover the pan to let the flavors meld.
10. 10. Garnish with freshly chopped coriander leaves before serving.