4 - 6
How to cook Bengali Fish
- 1 1/2 pounds halibut or other firm white fish fillets
- 1 teaspoon turmeric
- 4 tablespoons mustard or peanut oil
- 3/4 cup water or fragrant stock
- 1/2 teaspoon salt
- 1 teaspoon Panch Phoran (see the recipe below)
- 6 tablespoons curry masala sauce
- 1 tablespoon chopped fresh cilantro leaves or saffron strands (to garnish)
Panch Phoran Ingredients:
- Mix the turmeric and salt into a runny paste with a tiny drop of water, and spread over the halibut. Traditionally, this is supposed both to enhance the flavor of the fish and reduce the odor during cooking.
- Heat the oil in a large pan, then fry the panch phoran for 1 minute. Add the halibut pieces, and fry each side for 2 minutes, turning once. Add the curry masala sauce, shake the pan to mix, and simmer for 2 minutes.
- Add enough water or stock to just cover the fish. Simmer for 10 minutes, always shaking the pan rather than stirring, which can break up the fish.
- Remove the fish from the pan carefully, and serve with a little of the sauce.
- Garnish the Bengali Fish with fresh cilantro or saffron.
How to cook Panch Phoran
- White cumin seeds
- Fennel seeds
- Fenugreek seeds
- Mustard seeds
- Wild onion seeds
- Mix together equal parts of all ingredients.
The Bengali Fish recipe very easy to prepare and so good!
The Indian name for this recipe is Machher Jhol
or Maachli Jhal
This recipe for Bengali Fish serves/makes: 4 - 6
The Bengali Fish (Machher Jhol or Maachli Jhal) recipe is adopted from The Homestyle Indian Cooking by Pat Chapman 1998.
Main Ingredient: Halibut
Preparation Method: Poached/Simmered