Bangladeshi Food

Bengali food is an ancient kitchen dating from early Buddhism. It consists of the cooking of West Bengal, which is part of India and East Bengal, which is part of Bangladesh. In his early writings Bengali Buddhists and the 10th and 11th century, a reference to the plethora of products that could come from agriculture good.
Despite the fact that rice is a staple food throughout Bengal, there are two different styles of cooking Bengali. In the East Bengali food, there is great emphasis on fish and Dal (a spicy bean soup is a mainstay of the region). The food of West Bengal differs from the liberal use of poppy seeds.
Much of the distinctive flavor of Bengali food from the plant mustard and mustard oil.Mustard is used in three ways: The oil used for frying foods, herbs used as cooked vegetables and seeds are crushed to make a hot seasoning.
Fish and shrimp are very common in both kitchens. West Bengali fish usually get their village from the estuary, while East Bengali get the majority of fish from the rivers of the region.
This fish stew recipe uses ingredients and cooking techniques common to the West and East Bengal, and is very popular in both kitchens. Many Bengali cooks would add a couple of vegetables in the dish, like eggplant and potatoes into cubes that are small.Some components have been changed to accommodate western availability.
Spicy soup Bengali
Ingredients:
Salt to taste
1/2 teaspoon ground turmeric
1 teaspoon hot paprika
1 1/4 pounds cod, sea bass or halibut steaks, cut into 2-inch cubes
3 tablespoons mustard oil (can be found in Indian or Bengali markets) or vegetable oil
4 medium onions, chopped
4 large cloves garlic, crushed
4 fresh green chilies (peppers or chili finger-like), seeds and chopped
1/4 teaspoon cumin
1/4 teaspoon mustard seeds
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon ground cardamom
1 1/2 pounds ripe tomatoes, cut in half, squeezed out the seeds and scrape with the largest holes of grater.
1 tablespoon fresh coriander leaves, chopped
1/4 cup water
1/2 cup plain whole yogurt
Instructions:
In a bowl, mix the salt, 1/4 teaspoon turmeric, and paprika. Sprinkle fish steaks on both sides of the mixture.
In a large saucepan, heat the mustard oil (or vegetable oil) over medium-high heat.Brown the fish on both sides, turning once, about 3 minutes total. Remove and set aside.
Add the onions and garlic in skillet. Cook until tender, or about 15 minutes, stirring frequently. Add chilies, cumin, mustard seeds, cinnamon, cloves, cardamom, and the remaining 1/4 teaspoon turmeric. Cook for 2 minutes, stirring, then add the tomatoes, cilantro and water. Reduce heat to low and cook until sauce thickens, or about 15 minutes.
Add the yogurt and salt to taste and stir to combine. Return fish to pan and simmer, covered, until fish flakes, or about 10 minutes. Note that never gets too hot broth, such as yogurt will separate. Serve immediately over rice, if desired.
Billy Bristol is a writer and editor for Spicy Cooking, a website dedicated to hot spices, spicy food, cooking shines, the hottest kitchen around the world, and "knock-your-socks-off fiery that all recipes Chile and chili-head wannabes will love head. Spicy Cooking will light taste and burn your plate ... Guaranteed.