A very spicy dish. This recipe is inspired by my mother’s Bengali fish recipe she used to make in India. For the marinade: 2 teaspoons Dijon mustard 1 teaspoon ground black pepper ½ teaspoon salt 2 tablespoons canola oil 4 white fish fillets 1 onion, coarsely chopped 4 cloves garlic, roughly chopped 1 (1 inch)
A delicious authentic recipe of chicken curry. I’ve had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes. Ingredients: 2 tablespoons olive oil 2 large onions, diced 1 tablespoon ginger-garlic paste 2 large tomatoes, diced 1 teaspoon cayenne
Indian restaurant Bengali chicken curry takes the flavors of the family kitchen and turns them into something your favourite Indian restaurant should be serving. Ingredients The spice mix 1 tsp panch phoran – Bengali spice mix available at Indian grocers 1 tsp kashmiri chili powder 2 tsp Indian restaurant spice mix recipe link below 1/2 tsp brown mustard seeds 1/16 tsp cinnamon powder – just a pinch really.