Main CourseDinner

Macher Jhol (Bengali Fish Curry)

Name: Macher Jhol (Bengali Fish Curry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porsjoner
Cuisine: indian, bengali
Ingredients: 500 g rohu fish cut into steaks; 1 ts turmeric powder; 0,5 ts salt; 4 ss mustard oil; 1 ts mustard seed; 0,5 ts cumin seed; 2 stk. green chili slit; 1 stk. yellow onion finely chopped; 1 ss ginger grated; 1 ss garlic minced; 1 stk. tomato chopped; 1 ts cumin powder; 1 ts coriander powder; 0,5 ts red chili powder (valgfritt); 2 kopp water; 2 ss cilantro chopped

This traditional Bengali fish curry features tender fish pieces simmered in a light, aromatic mustard-ginger gravy. It's a comforting and flavorful dish, perfect for serving with steamed rice. The spices are carefully balanced to highlight the freshness of the fish.

En original oppskrift av Forkin

Total tid: 50 min
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde fisk og sennep. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

500 grohu fish, cut into steaks
4 ssmustard oil
2 stk.green chili, slit
1 stk.yellow onion, finely chopped
1 ssginger, grated
1 ssgarlic, minced
1 stk.tomato, chopped
2 koppwater

marinade

1 tsturmeric powder
0,5 tssalt

whole spices

1 tsmustard seed
0,5 tscumin seed

ground spices

1 tscumin powder
1 tscoriander powder
0,5 tsred chili powder(valgfritt)

garnish

2 sscilantro, chopped

Utstyr

large pan · cutting board · knife

Fremgangsmåte

Trinn for trinn

1
Pat the fish steaks dry and marinate them with the turmeric powder and salt for 15 minutes.
Omtrent 15 min
2
Heat the mustard oil in a large pan or kadai over medium-high heat until it just begins to smoke, then reduce the heat slightly.
Omtrent 2 min
Kokkens tips: Heating mustard oil to its smoke point helps mellow its pungent flavor.
3
Carefully shallow-fry the marinated fish pieces in batches until lightly golden on both sides, about 2-3 minutes per side. Remove the fish and set aside.
Omtrent 6 min
Kokkens tips: Do not overcrowd the pan; fry in batches if necessary.
4
In the same pan with the remaining oil, add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds.
Omtrent 1 min
5
Add the green chilies and chopped onion. Sauté until the onion turns translucent and light golden brown, about 5-7 minutes.
Omtrent 6 min
Kokkens tips: Stir occasionally to ensure even cooking of the onions.
6
Stir in the grated ginger and minced garlic. Cook for another minute until fragrant.
Omtrent 1 min
7
Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture, about 3-4 minutes.
Omtrent 4 min
Kokkens tips: Press down on the tomatoes with your spoon to help them break down.
8
Stir in the cumin powder, coriander powder, and red chili powder (if using). Cook for 1 minute, adding a splash of water if the spices start to stick.
Omtrent 1 min
9
Pour in the water and bring the gravy to a simmer. Season with additional salt to taste.
Omtrent 3 min
10
Gently add the fried fish pieces back into the simmering gravy. Cover and cook for 5-7 minutes, allowing the fish to absorb the flavors.
Omtrent 7 min
Kokkens tips: Avoid stirring too vigorously to prevent the fish from breaking apart.
11
Garnish with fresh chopped cilantro before serving.

Hold den god

Oppbevaring

Store leftover Macher Jhol in an airtight container in the refrigerator.

Oppvarming

Gently reheat on the stovetop over low heat until warmed through, or in the microwave.