Bengali Food - old kitchen of the two styles of cooking and a recipe fish stew from Hot Spice and Flavor

Bangladeshi food is an old kitchen in early Buddhism. It comprises kitchen of West Bengal, is the part of India and East Bengal, which forms part of Bangladesh. In early Buddhist scriptures and 10 Bangladeshi and 11 Century, the problem is the abundance of products that could be derived from farming.

Although rice is a staple food in Bengal, there are two different types of Bengali cuisine. Food in East Bengal, as it is a great valuefish and (spicy bean stew that is a cornerstone of the region). The food of West Bengal is through the generous use of poppy seeds.

Much of the flavor of food comes from the Bengali mustard and mustard oil. Mustard is used in three ways: the oil will be used for frying foods, the Greens are used as cooked vegetables, and seeds are crushed to make a hot spice.

Fish and shrimp are very common in both kitchens. West Bengal usually get their fish farm-raisedthe mouth of a river, while East Bengal will receive most of their fish from large rivers in the region.

This recipe fish soup using ingredients and cooking techniques for both West and East Bengal, and is very popular in both kitchens. Many cooks add a little Bengali 'vegetable dishes, like eggplant and potatoes, diced. Some ingredients have been modified to accommodate the availability of Westerners.

Spicy Bengali fishStew

Ingredients:

Salt to taste

1 / 2 teaspoon turmeric

1 teaspoon hot paprika

1 1 / 4 pounds cod, sea bass, or halibut steaks, 2 cm cubes

3 tablespoons mustard oil or vegetable oil (in Indian or Bengali to find markets)

4 medium onions, finely chopped

4 large cloves garlic, crushed

4 fresh green chilies (jalapenos or chili finger-like), seeded and finely chopped

1 / 4 teaspoon groundCumin

1 / 4 teaspoon mustard seeds

1 / 8 teaspoon cloves

1 / 8 teaspoon ground cinnamon

1 / 8 teaspoon ground cardamom

1 / 2 pounds ripe tomatoes, halved 1, pressed from seeds, grated through the large holes of a grater.

1 tablespoon chopped fresh coriander

1 / 4 cup water

1 / 2 cup plain yogurt

Directions:

On a plate of salt, 1 / 4 tsp turmeric, paprika e. Dredgefish steaks on both sides of the mixture.

Heat a large skillet, mustard oil (or vegetable oil) over medium heat. Brown the fish on both sides, turning once, for about 3 minutes in total. Remove and set aside.

Add onions and garlic in the pan. Cook until soft, or about 15 minutes, stirring frequently. Add chilies, cumin, mustard seeds, cinnamon, cloves, cardamom, and the remaining 1 / 4 teaspoon turmeric. Cook for 2 minutes, stirring, then add tomatoes,Coriander and water. Reduce the heat to low and simmer until the sauce is thick, or about 15 minutes.

Add yogurt and salt and stir to mix. Bring simmer in the pan and add the fish, covered, until fish flakes, about 10 minutes. Be careful that the sauce is not too hot, like yogurt will separate. Serve immediately over rice, if desired.

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