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.

Made with:

9682 - Custom Culinary Coconut Curry Sauce

What You'll Need

Yield: 40 lb

QTY	INGREDIENTS
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

PREPARATION

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.