- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Serves: 6
- Freezing: excellent
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A Sunday lunch staple in Bengali homes. Try it and it may become a weekend family tradition!
- 1½ lbs (680 g) white fish steaks or fillets
- 1½ tsp (7 mL) turmeric
- 1½ tsp (7 mL) salt
- 5 tbsp (75 mL) mustard oil, divided
- 1 tsp (5 mL) nigella
- 3 green Thai Chilies, slit
- 2 medium sized tomatoes, peeled, chopped
- 1½ tbsp (22 mL) coriander powder
- 1 tsp (5 mL) cumin powder
- 1½ tbsp (22 mL) ginger paste
- Salt to taste
- 1½ cups (375 mL) water
- 3 tbsp (45 mL) cilantro, chopped
- Pat fish dry and place in shallow dish. Sprinkle both side with turmeric and salt. Set aside for 30 minutes.
- Heat 3 tbsp (45 mL) oil in a heavy bottom frying pan on medium high until smoky. Carefully fry fish on both sides until golden. Remove from pan to dish lined with paper towel to absorb excess oil.
- Add remaining oil to hot pan. Add nigella and green chilies. As they sizzle, add tomatoes. Reduce heat to medium. Stir. Simmer for 3-5 minutes or until tomato turns to a loose paste.
- Add coriander powder, cumin and ginger paste. Stir. Cook for 1 minute. Add salt and water. Increase heat to medium high and bring to boil.
- Reduce heat to medium low. Place fish in pan and simmer 4-5 minutes.
- Turn off heat. Garnish with cilantro. Let stand for 5 minutes.
- Serve hot with steamed rice.
- Traditionally Macher Jhol is made with rohu. Carp, bass, tilapia and trout are good alternatives.
- ©/® Smucker Foods of Canada Corp. or its affiliates.