Indian cuisine · Fish & Seafood

Macher Jhol

A light Bengali fish curry: seared fish pieces in a thin broth with potatoes and panch phoron.

Ingredients · for 4 servings

• 600g firm fish fillet (e.g. carp or cod)
• 3 potatoes
• 2 tomatoes
• 1 tsp panch phoron (Bengali five-spice blend)
• 1 tbsp grated ginger
• 2 green chillies
• 1 tsp turmeric
• 1/2 tsp Kashmiri chilli powder
• 4 tbsp mustard oil
• 1/2 bunch coriander
• Salt

Instructions

1. Cut the fish into 4cm pieces and rub with half the turmeric and salt; peel the potatoes and cut into thick wedges.
2. Heat the mustard oil in a pan to smoking point and let it cool slightly — this takes off its sharp bite — then sear the fish for 2 minutes per side and remove.
3. Fry the potato wedges in the same oil for 6–8 minutes until golden brown all over, and set aside as well.
4. Let the panch phoron pop in the oil for 30 seconds, add the grated ginger, diced tomatoes, remaining turmeric, and the chilli powder, and reduce for 5 minutes into a paste.
5. Pour in 700ml water, add the potatoes and the halved green chillies, and boil uncovered for 12 minutes until the potatoes are tender.
6. Return the fish to the thin broth, let it gently poach for 4 minutes, season with salt, and serve sprinkled with chopped coriander and rice.