1kg hoki or haddock fillets skinned and cut into pieces 7½-9cm long
1 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander seed
4 green finger chillies, chopped
½ tsp salt
60g coriander leaves, chopped
6 tbsp groundnut oil
½ tsp cumin seeds
1 tsp brown or black mustard seeds
4 garlic cloves, crushed
2 tsp peeled and grated root ginger
2 onions, finely chopped
4 medium tomatoes, roughly chopped
Information
A typical Bengali fish curry, Maacher Jhol is a light fish stew, seasoned with ground spices: ginger, cumin, coriander, chilli and turmeric. The sauce is thin yet packed with flavour. Whole green chillies can be added at the end of the cooking. Hoki is a succulent, white fish with a meaty texture perfect for this dish, though haddock can be used instead.
Instructions
Mix together the turmeric, ground cumin, ground coriander, chillies, salt and 40g of coriander leaves. Coat the fish with this mixture
Heat 4 tbsp of the oil in a frying pan and fry the fish for 2 minutes on each side or until lightly browned. Drain on kitchen paper and set aside.
Heat the remaining oil in the same pan and add the cumin and mustard seeds. When they pop, add the garlic, ginger, onion and tomatoes and fry gently for about 8 minutes.
Add about 400ml of boiling water and stir for a minute and then return the fish to the pan simmering for 10-12 minutes until the sauce is brownish and fish cooked through.
Garnish with the remaining coriander and serve hot with plain basmati rice.
Courtesy of Manju Malhi, famed TV chef and author of Classic Indian Recipes amongst other titles. To read more about Manju please see her profile on our friends page.
