Maachher Jhol (Bengali Fish Curry)
For a translation of the names of various ingredients, see
The
Vocabulary of Indian Food.
This is one of many fish recipes prepared in Bengal (India) where
fish is a staple. This is a simple one which I tried out of memory
after coming to the US and it came out pretty close to the original.
Ingredients:
- 1 lb fish (preferably freshwater like carp or catfish with
skin and bones cut into steaks 3/4'' thick)
- 1 cup mustard oil
- 1-1.5 tbsp mustard paste
- 2 tbsps turmeric
- 5-6 hot peppers
- Juice of 1 lemon
- Salt to taste
Method:
Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few
minutes. Heat mustard oil in a deep pan and fry fish lightly until
golden yellow on both sides. Dissolve mustard paste, remaining
turmeric and salt in 1.5 cups hot water. Slice hot peppers lengthwise
and add to the mustard sauce. Add a few drops of mustard oil to the
sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer
until fish is tender and sauce has thickened slightly. Remove from
heat, allow to cool, sprinkle lemon juice and serve with white rice.
Note 1: The mustard oil is quite essential as this is what gives the
dish the tang. Also , it should be of good quality .
Note 2: The mustard paste is best prepared fresh by crushing 4-5
tbsps mustard seed with water but prepared mustard can be substituted.
amber@crhc.uiuc.edu,
Posted on rec.food.cooking.