Machher jhol is the everyday fish curry of Bengal and a daily rice-dish staple in West Bengal and Bangladesh. Mustard oil gives it its characteristic taste.
A light, spiced sauce of tomato, turmeric and panch phoron coats tender fish pieces – aromatic, spicy yet refreshingly light.
Servings4
Time45 min
LevelMedium
Ingredients
Fish steaks (e.g. rohu or carp)★600 g
Mustard oil★3 tbsp
Panch phoron (5-spice blend)★1 tsp
Tomatoes★2
Turmeric & chilli powder★1 tsp each
Ginger paste1 tbsp
Coriander1 handful
★ = available authentic in the Asia Boutique
Preparation
1
Rub the fish with turmeric and salt, sear in mustard oil.
2
Pop the panch phoron in the same oil.
3
Reduce ginger, tomatoes, turmeric and chilli.
4
Add water to make a sauce, simmer briefly.
5
Slip in the fish and let steep, serve with coriander.
Make it original
Mustard oil and panch phoron for machher jhol are in the Asia Boutique.
