Macher Jhol (Bengali Fish Curry)

备料

配料

做法

分步操作

1. 1

   Pat the fish steaks dry and marinate them with the turmeric powder and salt for 15 minutes.

   约 15分钟

2. 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.

   约 2分钟

   烹饪提示： Heating mustard oil to its smoke point helps mellow its pungent flavor.

3. 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.

   约 6分钟

   烹饪提示： Do not overcrowd the pan; fry in batches if necessary.

4. 4

   In the same pan with the remaining oil, add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds.

   约 1分钟

5. 5

   Add the green chilies and chopped onion. Sauté until the onion turns translucent and light golden brown, about 5-7 minutes.

   约 6分钟

   烹饪提示： Stir occasionally to ensure even cooking of the onions.

6. 6

   Stir in the grated ginger and minced garlic. Cook for another minute until fragrant.

   约 1分钟

7. 7

   Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture, about 3-4 minutes.

   约 4分钟

   烹饪提示： Press down on the tomatoes with your spoon to help them break down.

8. 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.

   约 1分钟

9. 9

   Pour in the water and bring the gravy to a simmer. Season with additional salt to taste.

   约 3分钟

10. 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.

    约 7分钟

    烹饪提示： Avoid stirring too vigorously to prevent the fish from breaking apart.

11. 11

    Garnish with fresh chopped cilantro before serving.