Maacher Jhol
A great fish curry from Bengal.
Ingredients
For
two:
300 g fish, preferably white
1/2 tsp turmeric
1/2 tsp salt
3 tbsp peanut oil
1 large onion, finely chopped
3 garlic cloves, crushed
1,5 cm ginger, grated
1 tsp panch phoran spices
1 tsp coriander powder
1 tsp cumin powder (jeera)
1 tsp chilli powder
1/3 tsp salt
2 tomatoes, chopped
2 dl water
2 green chillies, chopped
2 tbsp fresh coriander leaves, chopped
Instructions
1. Cut the fish into 2-3 cm pieces.
2.
Mix turmeric and salt in a plate. Spread these spices evenly
on the fish.
3.
Heat the oil in a pan. Fry the fish for 2 minutes on both sides,
so that it is nicely coloured. Lift the fish to a separate plate.
4.
In the same oil, fry the onion for 5 minutes until it is translucent.
5.
Add garlic, ginger, and panch phoran spices. Fry for a moment.
Add the rest of the spices: coriander, cumin and chilli powder.
Fry for one or two minutes.
6.
Add the tomatoes and half of the fresh coriander. Fry for 5
minutes.
7.
Add the water and heat until boiling. Lower the heat.
8.
Add the fish pieces and let it simmer for 10 minutes until the
fish is cooked.
9.
Towards the end, two minutes before the sauce is ready, add
the green chillies.
10.
Serve with basmati rice. Garnish with the rest of the coriander
leaves.
