Macher Jhol (Bengali Fish Curry)
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 50 min
- Porcje
- 4
- Trudność
- Średni
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Przygotowanie stanowiska
Składniki
Składniki
- 500 grohu fish, cut into steaks
- 4 łyżkamustard oil
- 2 szt.green chili, slit
- 1 szt.yellow onion, finely chopped
- 1 łyżkaginger, grated
- 1 łyżkagarlic, minced
- 1 szt.tomato, chopped
- 2 szklankawater
marinade
- 1 łyżeczkaturmeric powder
- 0,5 łyżeczkasalt
whole spices
- 1 łyżeczkamustard seed
- 0,5 łyżeczkacumin seed
ground spices
- 1 łyżeczkacumin powder
- 1 łyżeczkacoriander powder
- 0,5 łyżeczkared chili powder(opcjonalnie)
garnish
- 2 łyżkacilantro, chopped
Sprzęt
large pan · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Pat the fish steaks dry and marinate them with the turmeric powder and salt for 15 minutes.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 6 min
Wskazówka kucharza: 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.
Około 1 min
- 5
Add the green chilies and chopped onion. Sauté until the onion turns translucent and light golden brown, about 5-7 minutes.
Około 6 min
Wskazówka kucharza: Stir occasionally to ensure even cooking of the onions.
- 6
Stir in the grated ginger and minced garlic. Cook for another minute until fragrant.
Około 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.
Około 4 min
Wskazówka kucharza: 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.
Około 1 min
- 9
Pour in the water and bring the gravy to a simmer. Season with additional salt to taste.
Około 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.
Około 7 min
Wskazówka kucharza: Avoid stirring too vigorously to prevent the fish from breaking apart.
- 11
Garnish with fresh chopped cilantro before serving.
Przechowuj prawidłowo
Store leftover Macher Jhol in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, or in the microwave.