Bengali Style fish curry/ Macher jhol

Hi all,

Hope you haven't forgotten me. I am back with a post after 2 years! Not going to bore you all with the details but in general life has been busy and typing up recipes seemed like a tedious job. 

This fish curry I made last week was too good to be forgotten and blogging about it seemed to be the best option to keep it safe. I am not claiming this to be an authentic version, but this tasted very much like the one we regularly order from our favourite Bengali restaurant. I got the basic recipe idea from a Bengali friend. The authentic version uses mustard oil but I used normal vegetable oil. If you are a fish lover like me, try this one for a change you will love it

Ingredients

Fish - 500 gm (I used Haddock)

To marinate

Kashmiri chilli powder - 2 tsp

Turmeric powder - 1/4 tsp

Salt

For the sauce

Onion - 2 medium

Ripe Tomato - 5 small (preferably not the sour type)

Ginger garlic paste - 2 tsp

Cumin seeds - 1 tsp

Whole red chilli - 1 

Kashmiri chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 2 tsp

Salt

Coriander leaves

Method

Marinate the fish with chilli powder, turmeric and salt and keep it aside for some time.

Shallow fry the fish until 3/4 th done.

In the same pan add the cumin seeds once it sputters add chopped onions. Sauté it until it has browned nicely.

Add ginger garlic paste and fry for 2-3 minutes.

Add chilli, turmeric, coriander and sauté until the raw smell goes.

Meanwhile blanch and puree 5 tomatoes.

Add the tomato puree to the onion paste.

Add water, some salt and boil. 

Carefully add the cooked fish and let it boil for 2-3 minutes.

Check salt. If the gravy is sour add a tsp of sugar.

Garnish with coriander leaves.

Let it sit for some half an hour for the flavours to mingle.
Serve with rice. Enjoy !