Bengali Macher Jhol.A light spicy fish curry perfect for summer months. For us indians, curries are year round, isn't? Depending on the season, I switch between lighter or richer preparations and these days I am mostly making soupy tomato or yogurt based ones.
Turmeric rubbed fish steaks(I used fresh asian sea bass) shallow fried in virgin mustard oil are added to a nigella and bay leaf scented gravy which gets a kick from grassy green chillies. The flavors are so bright and different from the punjabi fish curry I grew up eating, but really perfect for the hot months.
You can use any kind of fish that you normally use for curries - salmon or carp work well. I sometimes make it with frozen baramundi or snapper fillets as well. This curry can be made in a jiffy and tastes awesome with some steamed white rice. Sometimes potatoes or eggplants are added for a nice variation and always allow it to rest for 20-30 minutes for the best flavors.
Bengali Macher Jhol
Ingredients
To prep the fish
- 1.5 lb (about 750g) sea bass(or rohu or salmon) cleaned and cut into steaks
- ½ teaspoon turmeric powder
- ½ teaspoon salt
For the Jhol
- ¼ cup mustard oil
- ½ tsp nigella seeds
- 3 thai bird green chillies, slit
- ⅓ cup onion paste (simply grind onion in a blender using as less water as possible)
- 2 garlic cloves ,pounded in mortar pestle
- ½ tablespoon fresh ginger, chopped
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon sugar
- 1 medium tomato chopped
- 1 teaspoon fresh lime juice
- 1.5 cups hot water
- ¾ teaspoon salt
Instructions
- In a large bowl, add the fish, sprinkle salt and turmeric and rub on the pieces very well. Let rest for 10 minutes. In a small bowl, add the powdered spices and mix ith 2-3 tablespoon of water. Keep ready.
- Add the mustard oil to a heavy wok or kadai and let heat up till slightly smoky.
- Carefully, slide the fish into the oil and shallow fry for 2 minutes on each side. Remove from oil and place in a plate.
- In the remaining oil, crackle the bay leaf, nigella and green chillies for 30 seconds.
- Add the onion paste next and on medium heat, brown for about 3 minutes. Once browned add the ginger and garlic and fry for a minute. Add the powdered spices paste next, a splash of water and fry the spices for 2-3 minutes untill you see that the oil starts seperating.
- Next add the tomato, sugar and salt and fry for 2 minutes till the tomatoes have softened.
- Add hot water to the masala and bring to a boil. Once boiling, reduce the stove and let simmer for 2 minutes. Add the fried fish to the gravy along with any oil thats leftover in the plate in which you kept the fish. Taste and adjust the salt once.
- Let everything cook for 6-8 minutes untill the fish is cooked through. Remive from stove and mix in the lime juice. Let rest for atleast 20 minutes. Serve with steamed rice.
Dorothy's New Vintage Kitchen
Love a fish curry, and this looks delicious!