Bengalis cannot do without fish. That's why Bengalis have a variety of fish dishes. Sometimes these dishes are cooked with ground mustard and grated coconut, and sometimes just with tomatoes. Besides, there are fish curries with vegetables. But many times, the taste of a fish curry changes due to poor cooking. There are some tricks to cooking fish too. A single mistake can ruin all the hard work.
1) Each fish has a different taste. Cooking methods for each of them are also different. Even the ingredients are often different. So, before putting it on the stove to cook, it is important to learn about the different aspects of the fish to know which fish will taste good when cooked in what way.
2) It's not possible to buy fresh fish and cook it every day. Moreover, getting your hands on live fish from the market can be difficult sometimes difficult. Usually, fish are prepared after storing them for a while in the fridge. So wait for a while, before applying salt and turmeric after taking the fish out of the fridge. First, let the fish come to room temperature, then prepare for cooking.
3) Fish cannot be cooked in a hurry. Some fish need to be fried before cooking, while others can be put directly into the curry raw. However, before adding fish to the pan, check whether the oil has heated properly. If you add fish before the pan heats up, the taste will be ruined.
4) Fry the fish after applying salt and turmeric. Keep in mind, you also need to add salt to curries and vegetables. As a result, the amount of salt in fish often becomes excessive. So be mindful of how much salt you are putting in while cooking fish.
5) Once the cooking starts fish gets cooked quickly. So it doesn't need to be covered for long. If the fish gets overcooked, then the taste of the fish gets ruined.
