Indian Seafood Recipes - Bengali Fish Curry (Macher Jhol) Recipe

Ingredients

• 1- 1 1/2 lbs (500-750 g) white fish fillets

• 1 teaspoon salt

• 1 teaspoon ground turmeric

• 2 tablespoons minced ginger Mustard

• oil or vegetable oil for deep­frying

• 1 large potato, cut into wedges

• 1 eggplant, sliced

• 1 large tomato, diced

• 1 1/2 cups (375 ml) water

• 2-3 green chilies, slit lengthwise and deseeded

Masala

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon fennel seeds

• 1/2 teaspoon black mustard seeds

• 1/4 teaspoon fenugreek seeds

• 1/4 teaspoon nigella seeds (ka/onji)

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Method:

1. Pat the fish dry. Combine the salt, turmeric and ginger and coat the fish fillets well. Marinate for 5 minutes, then cut the fillets into large pieces.

2. Heat the oil in a wok and deep-fry the fish pieces for 5 to 7 minutes until golden brown and cooked through. Set the fish aside, reserving 1 tablespoon of oil. In the same wok, stir-fry the Masala spices for 1 minute until the seeds begin to crackle. Add the potato wedges and sliced eggplant and continue to stir-fry until well-coated with the spices.

3. Place the potato-eggplant mixture and the water in a pot and simmer for 10 to 15 minutes, or until the vegetables are tender. Add the fish pieces and chilies and heat through. Serve with plain rice.