Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 2, 2007 05:24 AM

Bengali Fish in Broth - from Mangoes and Curry Leaves

After months of doing a lot of cooking from Julia Child and Sunday Suppers at Lucques, I felt like doing something different, and pulled out Mangoes and Curry Leaves. So, last night we had:

Classic Bengali Fish in Broth
Bengla Dal with a Hit of Lime
Brown Basmati Rice

I was also going to make the Bangla-Flavored Fried Zucchini, but didn't get around to it!

The fish was lovely - hot - lots of cayenne - I used cod steak that I cut into pieces, and the dish includes tomatoes, ginger, cubed zucchini and eggplant. I used 2 jalapenos instead of the 4-5 cayenne peppers (which I can never find nearby).

The dal was the first one from this book that my husband actually enjoyed - it was v. spicy, and had onions and garlic sauteed in mustard and vegetable oils, with cumin, coriander and cayenne. It also has tamarind in it, and you add lime juice and cilantro to taste.

  1. Click to Upload a photo (10 MB limit)
  1. Last night I converted the leftover fish into a soup - it was quite spicy, so I added water and some sauteed potato cubes. Also made the zucchini dish - excellent.

    1. Thank you. Very nice. Do you sautee the zucchini and eggplant first?

      1 Reply
      1. re: Sam Fujisaka

        Yes - first you brown the fish in the heated mustard oil, remove, then add the vegetable oil, heat, add the spice mixture, then the ginger and tomato, then the zucchini and eggplant. Then some other spices, add water, boil, add fish and chiles, and cook for another 5 minutes.

      2. Thanks for posting, MMRuth.

        I absolutely adore this cookbook! The dal sounds & looks great; I look forward to making it today or tomorrow.

        1. Ooh, that spread looks delicious! I just wanted to mention that most of us Indian transplants in the U.S. use Thai green chillies in Indian cooking.

          1 Reply
          1. re: sweetTooth

            Thanks - that's a good tip. I'm always amazed at how hard it is to find cayennes w/o going to the Indian market.