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 porsiyon
Cuisine: indian, bengali
Ingredients: 500 g rohu fish cut into steaks; 1 çay kaşığı turmeric powder; 0,5 çay kaşığı salt; 4 yemek kaşığı mustard oil; 1 çay kaşığı mustard seed; 0,5 çay kaşığı cumin seed; 2 adet green chili slit; 1 adet yellow onion finely chopped; 1 yemek kaşığı ginger grated; 1 yemek kaşığı garlic minced; 1 adet tomato chopped; 1 çay kaşığı cumin powder; 1 çay kaşığı coriander powder; 0,5 çay kaşığı red chili powder (isteğe bağlı); 2 su bardağı water; 2 yemek kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: balık ve hardal içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

500 grohu fish, cut into steaks
4 yemek kaşığımustard oil
2 adetgreen chili, slit
1 adetyellow onion, finely chopped
1 yemek kaşığıginger, grated
1 yemek kaşığıgarlic, minced
1 adettomato, chopped
2 su bardağıwater

marinade

1 çay kaşığıturmeric powder
0,5 çay kaşığısalt

whole spices

1 çay kaşığımustard seed
0,5 çay kaşığıcumin seed

ground spices

1 çay kaşığıcumin powder
1 çay kaşığıcoriander powder
0,5 çay kaşığıred chili powder(isteğe bağlı)

garnish

2 yemek kaşığıcilantro, chopped

Ekipman

large pan · cutting board · knife

Hazırlanışı

Adım adım

1
Pat the fish steaks dry and marinate them with the turmeric powder and salt for 15 minutes.
Yaklaşık 15 dk.
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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 6 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
5
Add the green chilies and chopped onion. Sauté until the onion turns translucent and light golden brown, about 5-7 minutes.
Yaklaşık 6 dk.
Aşçının notu: Stir occasionally to ensure even cooking of the onions.
6
Stir in the grated ginger and minced garlic. Cook for another minute until fragrant.
Yaklaşık 1 dk.
7
Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture, about 3-4 minutes.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
9
Pour in the water and bring the gravy to a simmer. Season with additional salt to taste.
Yaklaşık 3 dk.
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.
Yaklaşık 7 dk.
Aşçının notu: Avoid stirring too vigorously to prevent the fish from breaking apart.
11
Garnish with fresh chopped cilantro before serving.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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