Indian cuisine · Fish & Seafood

Tenga Machor Jhol

Light Assamese fish curry in a clear broth, tangy from tomato and lemon instead of coconut.

Ingredients · for 4 servings

• 600 g firm white fish fillet
• 4 tomatoes
• 1 lemon
• 1 potato
• 1 tsp turmeric
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 2 green chilies (long, mild variety)
• 4 tbsp mustard oil
• 1/2 bunch cilantro
• Salt

Instructions

1. Cut the fish into large pieces, rub with 1/2 tsp turmeric and salt and let sit for 10 min.; peel the potato and cut into thin wedges.
2. Heat mustard oil until very hot in a wide pot and fry the fish pieces for 2 min. per side until golden yellow at the edges; carefully remove.
3. In the same oil, toast the mustard seeds and fenugreek seeds for 30 sec. until the mustard seeds pop, then fry the potato wedges for 5 min.
4. Add the diced tomatoes and the lengthwise-halved chilies and cook for 5 min. until soft, until the tomatoes break down and release their juice.
5. Pour in 700 ml hot water, add the remaining turmeric and salt and simmer uncovered for 10 min. until the potatoes are just tender – the broth should stay thin and clear.
6. Add the fish pieces, let simmer for 4 min., season with the juice of half a lemon and cilantro and spoon up hot with rice.