Bengali mint and ginger baked fish

Bengali fish dishes are a curiosity of Indian cooking: Bengalis famously love fish and cook it with mustard oil, ginger and chilli. In this baked version the freshness of mint, the warm heat of ginger and a fine hint of nutmeg bring out the fish's flavour.

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Method

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1. Wash the fish, pat it dry with kitchen paper and marinate with salt and lemon juice for 10 minutes. ⏱ Timer: 10 min
2. Preheat the oven to 200 °C (180 °C fan).
3. In an ovenproof dish combine the mint, ginger, nutmeg, pepper, chilli, sugar, oil and half the butter.
4. Turn the fish pieces in the spice mixture so they are coated and arrange in a single layer.
5. Scatter the remaining butter on top and bake for 15-20 minutes until the fish is cooked through and the top is golden; thicker steaks may need 20 minutes. ⏱ Timer: 15 min
6. Serve with rice and the juices from the dish spooned over.

Source: Wikibooks Cookbook – Pudina Hilsa (Bengali Fish with Mint) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Pat the fish well dry so it doesn't stew in its own juice while baking.
• Mustard oil has a distinctive, pungent flavour; sunflower oil works if you don't have it.
• Don't overbake: the fish is done when it flakes easily but is still moist.
• With lemon rice or courgette it makes a complete meal.

Frequently asked questions

Which fish is best?

Oily, firm-fleshed fish: mackerel, catfish, carp, sea bass or salmon.

Can it be made on the grill?

Yes, wrapped in foil on the grill in 10-12 minutes.

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• Prawn curry with potatoes
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