Indian (Bengali) · intermediate
Bengali Nigella Spiced Fish Cakes In Light Stew
Tender poached white fish cakes pan-seared and simmered with potatoes in a light, warming nigella seed broth.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mix minced fish with mashed potato, 1 teaspoon ginger paste, 0.25 teaspoon turmeric, and 0.5 teaspoon salt until cohesive.
- 02
Shape fish mixture into 8 small oval patties.
- 03
Heat 2 tablespoons mustard oil in a skillet over medium-high heat. Fry patties for 3 minutes per side until lightly browned; remove and set aside.
- 04
Add remaining oil to the pan. Sizzle nigella seeds and green chilies for 15 seconds.
- 05
Add remaining ginger paste, turmeric powder, cumin powder, and 0.5 teaspoon salt along with 1.5 cups water; bring gravy to a simmer.
- 06
Gently place fish cakes into the bubbling gravy, cover, and simmer for 6 minutes until cooked through and infused with broth.
A LITTLE KITCHEN KNOW-HOW
Muitha Shaping and Broth Simmering
Forming seasoned fish paste dumplings, pre-searing to set form, and gently finishing inside a fragrant light cumin broth.
Notes from the kitchen
- Mash the potato smoothly to ensure it binds the fish mince tightly without needing flour.
- Pan-sear gently to keep the fish cakes tender rather than crispy.
- Original home-cooking adaptation inspired by Indian (Bengali); regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
