Bengali Fish Curry
Introduce a wave of exotic flavors to your menu with our Bengali Fish Curry, a delicately spiced and aromatic dish that's sure to captivate your diners. Featuring crispy fish fillets enveloped in a rich Custom Culinary® Coconut Curry Sauce, this recipe pairs perfectly with the subtle sweetness of roasted cauliflower and the heat from green chilies. Easy to prepare and ideal for high-volume kitchens, it's a fantastic way to offer a global cuisine option that combines traditional Bengali tastes with the convenience foodservice operators need. Perfect for a standout menu item, it promises a memorable dining experience with its blend of spices, textures, and fresh cilantro garnish.
Ingreadient
| 2 cups | Vegetable oil |
| ¼ cup | Salt |
| ½ cup | Turmeric |
| 12 heads | Cauliflower Florets (approximately 24 lbs.) |
| ¼ cup | Vegetable oil |
| 24 ea | Green Chilies (Such as Jwala Chilli or Serrano), chopped |
| 26# | Custom Culinary® True Foundations® Coconut Curry Sauce |
| 160 fillets | Crispy fish fillets |
| 1 Tbsp | Salt |
| ¼ cup | Turmeric |
| 2 cups | Cilantro, chopped |
Direction
- Lightly oil (3 Tbsp) and season the cauliflower with ½ tsp of the salt and ½ Tbsp turmeric.
- Then roast in a hot oven until almost done.
- In a large pot, heat 1 tsp. oil and sauté the green chili till tender.
- Add the Coconut Curry Sauce, roasted potatoes, and cauliflower.
- Cover and bring to a simmer, and finish cooking till the vegetables are tender.
- Meanwhile, fry or bake the fish fillets, season with the remaining salt and turmeric, then portion into steam table pans.
- Keep warm until ready to serve.
- When everything is ready, top the fish with the sauce, potatoes, and cauliflower.
- Sprinkle with cilantro leaves and serve.
