The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Wash fish pieces and marinate with salt and turmeric powder and set aside for ten to fifteen minutes. Grind mustard seeds with green chillies to a fine paste using water as required.
Heat oil in a pan and lightly fry the marinated fish pieces on both sides till lightly browned.
Drain and set aside on a plate. In the same oil fry the potato fingers till lightly browned. Drain and set aside.
In the remaining oil add onion seeds and sauté till fragrant. Add the ground paste and sauté for a minute. Add a cup of water and bring it to a boil. Add turmeric powder and salt. Add potato fingers and simmer till they are done. Add fish, cover and simme
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