Macher Jhol

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the white fish pieces dry with paper towels.

   Ca. 2 min.

   Kokkens note: Removing excess moisture helps the fish crisp up when frying.

2. 2

   Season the fish with half of the turmeric powder and half of the salt.

   Ca. 1 min.

3. 3

   Heat the mustard oil in a large pan or kadai over medium-high heat until it shimmers and just begins to smoke lightly.

   Ca. 3 min.

   Kokkens note: Mustard oil needs to be heated properly to remove its pungent raw flavor.

4. 4

   Carefully place the seasoned fish pieces into the hot oil, ensuring not to overcrowd the pan.

5. 5

   Fry the fish for 2-3 minutes per side until lightly golden brown and cooked through.

   Ca. 6 min.

   Kokkens note: Do not overcook the fish at this stage, as it will cook further in the curry.

6. 6

   Remove the fried fish from the pan and set aside on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

7. 7

   In the same pan, reduce the heat to medium and add the yellow onion.

   Kokkens note: You can add a little more oil if needed, but usually there's enough leftover from frying the fish.

8. 8

   Sauté the onion until it turns soft and translucent, about 5-7 minutes.

   Ca. 7 min.

9. 9

   Add the ginger garlic paste and cook for 1 minute until fragrant.

   Ca. 1 min.

10. 10

    Stir in the chopped tomato and continue to cook for 3-4 minutes until it softens and breaks down.

    Ca. 4 min.

11. 11

    Add the remaining turmeric powder, remaining salt, cumin powder, coriander powder, and red chili powder (if using).

12. 12

    Cook the spices for 2-3 minutes, stirring constantly, adding a splash of water if the mixture becomes too dry.

    Ca. 3 min.

    Kokkens note: Cooking the spices well is crucial for a flavorful curry base.

13. 13

    Pour in the water and bring the mixture to a boil.

    Ca. 3 min.

14. 14

    Once boiling, reduce the heat to low, add the slit green chilis, and gently place the fried fish pieces back into the gravy.

15. 15

    Simmer for 5-7 minutes, allowing the fish to absorb the flavors of the curry.

    Ca. 7 min.

    Kokkens note: Be careful not to stir too vigorously to avoid breaking the fish.

16. 16

    Garnish with fresh cilantro before serving.