Homestyle Indian Cooking/Pat Chapman 1998

Bengali Fish (Machher Jhol or Maachli Jhal)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 teaspoon turmeric 1/2 teaspoon salt 1-1/2 pounds halibut or other firm white fish fillets
4 tablespoons mustard or peanut oil 1 teaspoon Panch Phoran 6 tablespoons Curry Masala Sauce
3/4 cup Akhni Stock or water GARNISH: 1 tablespoon chopped fresh cilantro leaves or saffron strands



1 Mix the turmeric and salt into a runny paste with a tiny drop of water, and spread over the fish. Traditionally, this is supposed both to enhance the flavor of the fish and reduce the odor during cooking.
2 Heat the oil in a large pan, then fry the panch phoran for 1 minute. Add the fish pieces, and fry each side for 2 minutes, turning once. Add the curry masala sauce, shake the pan to mix, and simmer for 2 minutes.
3 Add enough akhni stock or water to just cover the fish. Simmer for 10 minutes, always shaking the pan rather than stirring, which can break up the fish.
4 Remove the fish from the pan carefully, and serve with a little of the sauce. Garnish with fresh cilantro or saffron.

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