Bengali-style Fish: It might remind you of the Life of Pi

The culinary style of cooking from Bengal, found in the east region of India and home of the famous Bengal Tiger (in which the name Richard Parker from the Life of Pi comes to mind) is called the Bengali Cuisine. Since the place has freshwater rivers, its main protein is fish.

BENGALI-STYLE FISH

Measurement	Ingredient	Method
4 tsp. 4 tsp. 2 kg	Salt, Iodized Turmeric Cream Dory Corn Oil	1.      Mix together the turmeric and salt in a small bowl 2.      Spoon the turmeric and salt mixture over the fish pieces 3.      Heal the oil in the frying-pan (skillet). Add the fish to the pan and fry until pale yellow. Remove the fish with a perforated spoon and set aside.
16 pcs. 4 tsp. 4 tsp. 5 pcs.	Chili pepper, green Ginger, finely chopped Garlic, crushed Onions, finely chopped	4.      Place the chilies, ginger, garlic, onion, mustard oil and tomatoes in a mortar and pestle and grind to form a paste. Alternatively, you can work the ingredients in a food processor (Robot Coupe) 5.      Transfer the spice paste to a saucepan and dry-fry until golden brown 6.      Remove the pan from the heat and gently place the fish into the paste without breaking the fish up.
8 C	Water Fresh Cilantro leaves, chopped, to garnish	7.      Return the pan to the heat, add the water and cook the fish, uncovered, over a medium heat for 15-20 minutes.      8.   Serve garnished with chopped coriander (cilantro)

- Jose Malonzo and Paula Martinez