How to cook Bengali Spicy Fish Curry
- 2 pounds pollock or any firm white fish, cubed
- 1 teaspoon panch phoron (Bengali five spice blend) - available at any Indian grocery store
- 1 teaspoon turmeric powder (haldi)
- Salt to taste
- 6-7 cloves garlic
- 2-inch ginger piece
- 2 green chilies
- 1 large onion
- 3 plum tomatoes
- 1 teaspoon deghi mirchi - Kashmiri chili powder (optional)
- Mustard oil
- Juice of 1/2 lime
- Juice of 1/2 cilantro
- Soak these ingredients in water for 6-7 hours or overnight:
- 1 tablespoon whole coriander seeds (dhaniya)
- 1tablespoon whole cumin seeds (jeera)
- 1 tablespoon black mustard seeds (rai)
- 1 whole red chili
- To make masala paste: Grind the soaked spices with garlic, ginger, chilies, onions, and tomatoes with 1/4 of cup water until it reached a fine paste consistency. Set aside.
- Heat 4 tablespoons mustard oil to smoking point in a cooking pot.
- Add the panch phoron, masala paste, haldi, and salt.
- Cover and cook on medium heat for about 25 minutes.
- Add 2 cups of hot water and deghi mirchi. Cook for about 10 minutes.
- Add the fish and allow the curry to come to a boil.
- Let it cook for 10 minutes uncovered.
- Add the lime and cilantro juice.
- Remove from fire and serve the Bengali Spicy Fish Curry (Sumeet’s Machar Jhol) immediately over steamed plain white rice.
The Bengali Spicy Fish Curry
(Sumeet’s Machar Jhol
) recipe very easy to cook and very tasty too!
The Sumeet’s Machar Jhol
is a classic Bengali spicy fish curry flavored with the goodness of mustard. The best way to eat this dish is with plain white rice. Here is a really excellent recipe. You must use a good mustard oil to make this dish as that is what gives it flavor. Generally, mustard oil is available at any Indian grocery store.
This recipe for Bengali Spicy Fish Curry serves/makes: 4 servings
The Bengali Spicy Fish Curry (Sumeet’s Machar Jhol) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pollock
Preparation Method: Poached/Simmered