Spicy Bengali Fish Stir Fry With Rice Recipe

Indian cuisine · 654 calories

Spicy Bengali Fish Stir Fry with Rice recipe

About this recipe

Spicy Bengali Fish Stir-Fry with Rice is a classic and comforting lunch option that combines the bold flavors of mustard oil and aromatic spices with tender fish fillets and perfectly steamed rice. This dish is a celebration of West Bengal cuisine, where the richness of the fish pairs beautifully with the vibrant spices. The use of cumin, turmeric, and chili creates a symphony of tastes that will delight your palate. Packed with 46g of protein, it’s ideal for muscle recovery and weight gain goals while providing sustained energy from 150g of carbs. The fresh vegetables add color, texture, and essential nutrients, making this meal both wholesome and delicious. Whether you’re a busy professional or someone looking for a quick yet satisfying meal, this recipe is perfect for a flavorful lunch that hits all the right notes.

Ingredients

  • 500 g Cambay Tiger Bengali Cut Rohu Fish With Head
  • 1 kg Rice
  • 500 g Spt Frozen Mixed Vegetables
  • 200 ml Mustard Oil
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 100 g Catch Garlic Paste
  • - Ginger Powder

Instructions

  1. 1. Wash the fish fillets thoroughly and pat them dry with a paper towel.
  2. 2. Rub the fish fillets with turmeric powder, red chili powder, and salt, and let them marinate for 10 minutes.
  3. 3. Heat mustard oil in a pan until it starts smoking lightly, then reduce the heat and add cumin seeds.
  4. 4. Add garlic paste and ginger powder to the pan, and sauté for about 30 seconds until fragrant.
  5. 5. Place the marinated fish fillets in the pan and fry each side for 3-4 minutes until golden brown.
  6. 6. Add the Frozen Mixed Vegetables to the pan and stir-fry for 5 minutes, mixing well with the spices.
  7. 7. Slice the green chilies and add them to the pan for an extra kick of heat.
  8. 8. Cook the rice separately in a pot with water and a pinch of salt until tender, then drain and fluff with a fork.
  9. 9. Garnish the fish stir-fry with freshly chopped coriander leaves and serve hot with steamed rice.