Maacher Jhol (Bengali Fish Curry)

We had earlier eaten at Oh! Calcutta in Delhi and since then wanted to cook something from the bengali cuisine but never knew where to start. And then came the inspiration for this recipe -  when a Bong friend shared her super awesome lunch in office last week. It was so full of taste and something so different - just knew then, that we need to try it out.

So here is our first experiment  with Bengali Cuisine - Maacher Jhol. Its exceedingly simple to make and just a delightful dish.

Ingredients

Basa Fish fillets - 1/2 Kg

Ginger - a 2 inch piece

Garlic - 5-6 cloves

Green Chillies - 3 

Tomatoes - 5 medium size

Cumin - 1tsp

Fresh Coriander

Turmeric, Salt and Pepper
Optional:
Kalonji - 1/2 tsp
Onion paste - 1 tsp
Hint of mustard powder

Method

Prepare the Fish

1. Toss fish in Turmeric and Salt and keep in fridge for at least 30 mins.

2. Pan-fry the 'sort of marinated' basa – don’t make it crisp but just more workable.

Prepare the Gravy

1. Heat some olive oil in a pan (Bengalis would swear by mustard oil, but we preferred our usual choice).

2. Add Cumin, garlic and ginger (grated) , green chillies (slit and added full).

3. Grind tomato into a smooth purée. Add to the pan.

4. Cook till it leaves oil. This might take a while and you need to be a bit patient here since this is what is going to lend it its taste.

5. Add a bit of red chilly as per taste and keep cooking for 5 more minutes.

6. Add enough water to make a gravy and then add the cooked fish.

Garnish

Add fresh coriander and serve hot with steamed rice. Can it get any simpler?