Fish curry, or Maachher Jhol, is a delicious and popular Bengali dish known for its flavorful broth and tender fish. Here’s a recipe to make Fish Curry at home:
Ingredients:
- Fish (like rohu, tilapia, or catfish) – 500 grams, cut into pieces
- Mustard oil – 3-4 tablespoons
- Cumin seeds – 1 teaspoon
- Bay leaf – 1
- Green chilies – 2-3, slit lengthwise
- Onion – 1 large, finely chopped
- Ginger-garlic paste – 1 tablespoon
- Tomatoes – 2 medium, chopped
- Turmeric powder – 1 teaspoon
- Red chili powder – 1 teaspoon (adjust to taste)
- Coriander powder – 1 teaspoon
- Salt – to taste
- Water – 2 cups
- Fresh coriander leaves – for garnish
- Garam masala – 1/2 teaspoon (optional)
Instructions:
- Marinate the Fish:
- Rinse the fish pieces and pat them dry with paper towels.
- Rub the fish pieces with a little turmeric powder and salt. Set aside for 10-15 minutes.
- Prepare the Curry:
- Heat mustard oil in a deep pan or kadhai over medium heat.
- Once the oil is hot, add cumin seeds and bay leaf. Let them splutter.
- Saute Aromatics:
- Add the chopped onions and green chilies. Saute until the onions turn golden brown.
- Add Ginger-Garlic Paste and Spices:
- Add ginger-garlic paste to the pan. Saute for a minute until the raw smell disappears.
- Now add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.
- Add Tomatoes:
- Add the chopped tomatoes to the pan. Cook until the tomatoes are soft and the oil starts separating from the masala.
- Cooking the Fish Curry:
- Carefully slide in the marinated fish pieces into the pan. Gently coat the fish with the masala.
- Add water to the pan. Adjust the amount of water depending on how thick or thin you want the curry.
- Season with salt as per taste. Cover and let it simmer for 8-10 minutes or until the fish is cooked through.
- Finish with Garnish:
- Once the fish is cooked, sprinkle garam masala (if using) and garnish with freshly chopped coriander leaves.
- Serve:
- Fish curry (Maachher Jhol) is best served hot with steamed rice. Enjoy!
Tips:
- Use mustard oil for an authentic Bengali flavor, but you can substitute with any cooking oil if preferred.
- Adjust the spiciness of the curry by varying the amount of green chilies and red chili powder.
- Fresh fish works best for this recipe, but you can also use frozen fish that has been thawed properly.
Enjoy preparing and savoring this flavorful Bengali Fish Curry!