Bengali Spiced Fish Kebabs With Tangy Tomato Rice Recipe

About this recipe

Discover the vibrant flavors of Bengali cuisine with this recipe for spiced fish kebabs served alongside tangy tomato-infused rice. Perfect for a comforting dinner, this dish showcases the bold aromas of mustard oil and traditional spices like cumin, coriander, and turmeric. The bhetki fish kebabs are pan-seared to perfection, offering a delightful balance of smoky and spicy notes. Paired with fluffy tomato rice, the meal delivers 437 calories, 18g of protein, and 64g of carbohydrates, making it ideal for anyone seeking a high-protein, balanced dinner option. Whether you're cooking for a special occasion or a satisfying midweek meal, this recipe promises to elevate your dinner table with the essence of West Bengal's culinary charm.

Ingredients

• 500 g Tomato - Hybrid
• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 750 Ml Kalverts White Vinegar
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 100 g Orika Big Mustard Seeds
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 100 g Red Chili Powder
• - Coriander Powder
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice under water until it runs clear and soak it for 15 minutes.
2. 2. Cut the bhetki fish fillets into small chunks and marinate with turmeric, salt, and vinegar for 10 minutes.
3. 3. Heat mustard oil in a pan and fry cumin seeds, bay leaves, and mustard seeds until aromatic.
4. 4. Add finely chopped onion, garlic, and ginger to the pan, sauté until golden brown.
5. 5. Stir in chopped tomatoes, turmeric, chili powder, and coriander powder, cooking until the tomatoes break down into a thick paste.
6. 6. Add the soaked rice to the pan and coat well with the tomato mixture.
7. 7. Pour in 360 ml of water, cover, and let the rice cook on low heat for 12–15 minutes until the grains are tender and fluffy.
8. 8. For the fish kebabs, blend green chilies, fresh coriander, and a pinch of salt to make a coarse paste.
9. 9. Coat the fish chunks in the paste and pan-sear them in mustard oil until lightly browned and cooked through.
10. 10. Plate the tangy tomato rice and arrange the spiced fish kebabs on the side.
11. 11. Garnish with freshly chopped coriander leaves and serve hot.