FISH CURRY RECIPE | SIMPLE FISH CURRY WITH VEGETABLES FROM BENGAL
Bengali Fish Curry, also known as Macher Jhol, is a flavorful and aromatic dish that holds a special place in Bengali cuisine. Traditionally made with freshwater fish, this recipe can also be adapted using salmon or other fish varieties like tilapia or pomfret. Here’s how to prepare this delightful dish for seven to eight servings:
Ingredients:
1. Fish: 1.2 kg (2.7 lb) salmon or your choice of fish, preferably bone-in. Marinate with ½ teaspoon turmeric, ½ teaspoon salt, and 1 teaspoon oil.
2. Vegetables:
– 4 to 5 medium potatoes
– 2 long Chinese eggplants or half a large eggplant
– 2 medium ripe tomatoes (optional)
3. Spices and Aromatics:
– 1 tablespoon freshly grated ginger or ginger paste
– 1 large onion, sliced
– 1 dried bay leaf
– 2 dry red chilies (optional)
– 1 teaspoon cumin seeds (or Bengali five spice mix)
– 1 tablespoon ground coriander
– 1 teaspoon ground cumin
– ½ teaspoon turmeric powder
– 2 teaspoons Kashmiri red chili powder (or substitute with paprika or cayenne pepper for varying heat levels)
4. Liquid and Garnish:
– 2 to 3 cups hot water
– 3 to 4 tablespoons oil
– Coriander leaves (cilantro) for garnish
Method:
1. Preparing the Fish:
– Marinate your fish first as described and set aside.
2. Cooking the Vegetables:
– Peel and cut the potatoes. If using, cut eggplants into thick slices to retain their shape.
– In a heated pan, fry the eggplant till they are well cooked and set them aside.
3. The Curry Base:
– Heat oil in a pan until it’s hot (especially if using mustard oil), and then reduce to low. Add the marinated fish pieces gently using tongs to avoid sticking.
– Once browned, remove the fish and in the same pan, add the bay leaf, dry red chilies, and cumin seeds.
– Follow with sliced onions and sauté until golden brown.
– Stir in ginger paste, ground coriander, cumin, turmeric powder, and chili powder. Cook for a few minutes to release the flavors.
4. Bringing it All Together:
– Add potatoes and optional tomatoes into the spice mixture.
– Pour in hot water and let it simmer until potatoes are almost cooked.
– Return the fish and fried eggplant to the pan, cooking for an additional two minutes.
5. Finishing Touches:
– Garnish with fresh coriander leaves.
– Pair with steamed rice for a complete meal.
This dish is a balance of bold spices, tender fish, and vegetables, making it perfect for a comforting meal. It’s advised to use firm chunks of fish to maintain texture during cooking, and always adjust the heat and spices to suit your taste. Enjoy your homemade Bengali Fish Curry!
