Macher jhol – Bengali fish curry 🍛

Macher jhol - Bengali fish curry

Macher jhol - Bengali fish curry
Fundamental Simple 6 30 minutes
In Bengal, you would utilize a neighborhood carp called rohu in this macher jhol recipe, however involving a fileted substantial white fish in its place, for example, cod or halibut works comparably well. A great fish curry fit for a blowout.

Fixings

MACHER JHOL
1.5kg fish filets , skinless and boneless; white, substantial fish, for example, cod or halibut function admirably
3 tsp salt
1 1/2 tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 huge white onion , finely ground
4 garlic cloves , squashed
1 handle of ginger , 2.5cm long, stripped and squashed to a glue
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp stew powder
3 tbsp of tomato purée
200g of tomatoes , cut into 2.5cm solid shapes
600ml of warm water
1/2 tsp sugar

TO Embellishment
green chillies
coriander

Strategy

1
Cut the fish into 12 equivalent parts. Blend 1 tsp of the salt and 1 tsp of the ground turmeric, rub on all sides of the fish and put away for 30 minutes
1 1/2 tsp ground turmeric
1.5kg fish filets , white, substantial, fish like cod or halibut, skinless and boneless
3 tsp salt.

2
In a shallow pan, heat 5 tbsp of the oil over a medium-high intensity. In the event that you are utilizing mustard oil, heat until it is smoking hot - this eliminates the harsh sharpness of the oil - then bring it down to a medium-high intensity. Add the fish to the dish and sear to seal each piece, however don’t allow the filets to cook through. Eliminate from the dish to a plate and put away
6 tbsp of vegetable oil, or mustard oil.

3
Add the onion, garlic and ginger to the container and cook, mixing, for 2 minutes over a medium-high intensity. In the event that the glue is consuming or adhering to the foundation of the dish, add a sprinkle of water. Add the excess salt and ground turmeric, trailed by the ground coriander, ground cumin, stew powder, tomato purée and diced tomatoes. Pour in 600ml warm water and cook for 5 minutes. Keeping the skillet on a medium-high intensity, let the fluid decrease for 15 minutes or until the oil rises to the top and leaks to the sides of the container.
1 huge white onion , finely ground
4 garlic cloves , squashed
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp stew powder
3 tbsp of tomato purée
600ml of warm water
1 handle of ginger , 2.5cm long, stripped and squashed to a glue
200g of tomatoes , cut into 2.5cm blocks

4
Delicately return the fish filets to the dish and cover with the sauce, guaranteeing all sides of each filet are cooking equally. If conceivable, cook the fish filets in a solitary layer in the skillet as this will keep them from separating into drops. Bring down the intensity, add the sugar and cook, covered, until the filets are cooked through - this ought to take no longer than 5 minutes.
1/2 tsp sugar

5
To serve, decorate the fish with entire green chillies and twigs of new coriander leaves
coriander.
green chillies

Enjoy 😋