Bangladeshi Spiced Fish Jelly

Ingredients

In this adaptation, the traditional British jellied eels are transformed into a Bangladeshi delicacy by incorporating the vibrant spices and flavors of Bangladeshi cuisine. The original dish is typically made with eels, while this adaptation uses fish as a substitute. The addition of aromatic spices such as cumin, coriander, and turmeric gives the dish a distinct Bangladeshi flavor profile. We alse have the original recipe for Jellied Eels, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into small pieces 500g (1.1 lb) white fish fillets, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon gelatin powder 1 tablespoon gelatin powder
• 2 cups (470ml) water 2 cups (470ml) water
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cumin powder, coriander powder, turmeric powder, chili powder, and salt to the saucepan. Stir well to combine the spices with the onions and garlic.
3. 3.
   Add the fish pieces to the saucepan and cook for 5 minutes, stirring occasionally.
4. 4.
   In a separate bowl, dissolve the gelatin powder in water according to the package instructions.
5. 5.
   Pour the gelatin mixture into the saucepan with the fish and spices. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer for another 10 minutes, allowing the flavors to meld together.
7. 7.
   Remove the saucepan from heat and let the mixture cool slightly.
8. 8.
   Pour the mixture into individual serving bowls or a large jelly mold. Refrigerate for at least 4 hours or until set.
9. 9.
   Once set, garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and free from any bones. You can use any white fish variety such as cod, haddock, or tilapia for this recipe.

Tips & Tricks

• For a spicier version, increase the amount of chili powder according to your taste preference.
• Serve the Bangladeshi Spiced Fish Jelly with a squeeze of fresh lemon juice for an extra burst of tanginess.
• You can customize the spices according to your liking by adding other Bangladeshi spices such as ginger, cardamom, or cinnamon.

Serving advice

Serve the Bangladeshi Spiced Fish Jelly chilled as an appetizer or a light main course. It pairs well with a side of steamed rice or flatbread.

Presentation advice

To enhance the presentation, unmold the jelly onto a serving plate and garnish with additional fresh coriander leaves. Serve with a sprinkle of chili flakes for added color and heat.