Macher Jhol: Bengali Fish Curry
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"This is a delicious Bengali fish curry usually cooked in bone but works equally well with firm fish fillets like tilapia. If cooking for children, omit the green chilies and coriander leaves."
-- @sarchakra
Recipe

Details

Prep time 5mins
Cook time 20mins
Serves or Makes: 4

Recipe

  • 4 fillets cut into small portions tilapia
  • 2 cubed potatoes
  • 3 tablespoon vegetable or mustard oil
  • 1 paste onion
  • 1 tablespoon paste ginger
  • 1 teaspoon paste garlic
  • 2 small pureed tomatoes
  • 1 bay leaf
  • 2 inch cinnamon
  • 2 pieces cardamom
  • 4 cloves
  • pinch asafetida
  • 1 teaspoon cumin seeds
  • 2 teaspoon powder cumin
  • 1 tablespoon powder coriander
  • 2 teaspoon powder red chili
  • salt
  • 3 tablespoon powder turmeric
  • 1 teaspoon powder garam masala
  • 1 tablespoon ghee
  • 1 teaspoon sugar
  • 1 tablespoon fine chopped coriander leaves
  • 2 fine chopped green chilies

Method

  • Step 1

    Rub fish pieces with salt and turmeric. Keep overnight in the fridge or about 1 hour or so if you're running short on time.

  • Step 2

    Heat 3 tbsp oil and cook fish on both sides till golden. Keep aside.

  • Step 3

    Sauté cubed potatoes in the remaining oil till golden. Keep aside.

  • Step 4

    Sauté 1 tsp cumin seeds with bay leaf, a pinch of asafetida, whole cloves, cinnamon, cardamom, and cook a few seconds.

  • Step 5

    Add onion paste. Cook a couple of minutes. Add ginger and garlic paste. Cook for a min or so.

  • Step 6

    Add turmeric, cumin powder, coriander powder and red chili powder. Cook for a minute or so.

  • Step 7

    Add tomato purée and cook for 4-5 mins till the oil floats.

  • Step 8

    Add in sautéed potatoes, salt and ½ cup water. Let it come to boil. Then lower the heat.

  • Step 9

    Add in fish pieces. Cover and cook 10 mins or so till done.

  • Step 10

    Add 1 tsp garam masala, 1 tsp sugar and 1 tbsp ghee. Garnish with chopped green chilies and finely chopped coriander.