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Fish in Bengali Sauce ( Machher Jhol) |
- carp
steaks, red snapper steaks, or any other firm, white-fleshed fish -
800 gr (cut about 4cm in thick large fillets should be cut into
pieces no longer than 5 cm)
-
ground turmeric -1/2 tsp
- salt
- 1/2 tsp
-
mustard oil or vegetable oil - 2/3 cup
-
ground coriander seeds - 1 Tbl.sp
-
ground cumin seeds -1 tsp
-
finely grated (peeled fresh ginger) - 1 1/2 tsp
-
ground turmeric - 1 tsp
- red
chilli powder (cayenne pepper) - 1/2 tsp
- salt
- 1/2 tsp
-
nigelia seeds (kalonji) - 1/4 tsp
-
whole, dried, hot red chillies - 4
- bay
leaves - 2
-
large onion (peeled and fairly finely chopped) - 1
-
whole hot green chillies - 3
- Rub
the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and
set aside for 10-15 minutes.
- Heat
the oil in a non-stick frying pan over a medium flame. If you are
using mustard oil, let it get smokingly hot.
- Now
put in the fish pieces and brown lightly on all sides without
cooking them through.
-
Gently lift the fish out of the oil and put it on a plate.
- Turn
off the heat.
-
Combine the ground coriander seeds, the cumin, ginger, 1 tsp
turmeric, chilli powder (cayenne pepper) and 1/2 tsp of salt in a
small bowl.
- Add
3 Tbl.sp of water and mix.
-
Remove all but 5 Tbl.sp/6 Tbl.sp. of oil from the frying pan.
- Heat
the frying pan over a medium flame.
- When
hot, put in the nigelia seeds.
- A
few seconds later, put in the red chillies.
- As
soon as they darken a bit, put in the bay leaves.
- When
the bay leaves start to darken, put in the onion.
- Stir
and fry the onion, lowering the heat, if necessary, until it is
translucent and lightly browned.
- Add
the spice paste.
- Stir
and fry it for about 1 minute.
- Now
put in the fish in a single layer as well as 1 cup of water.
- Lay
the green chillies over the fish.
-
Simmer over a medium heat for 2 minutes, spooning the sauce over the
fish pieces as you do so.
- Now
cover, turn the heat to low and cook the fish for 10-15 minutes or
until it is just done.
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Dutchman 
