Macher Jhol / Bengali Fish Curry

Ingredients:

• Rui ( Rohu) maach fillets (6), scales removed and washed.
• Onions ( 2 medium sized)
• Tomato ( 1 medium sized)
• Green chillies (4)
• Black cumin seeds (kalojeera) for tempering
• Coriander powder( 1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Garam masala (1/4 teaspoon)
• Cilantro leaves
• Ginger paste (1/2 spoon)
• Salt to taste
• Mustard oil ( 6 spoons)

Method:

1. First, marinate the fish pieces with a pinch of salt and turmeric. Add few drops of mustard oil while marinating.
2. Heat Mustard oil in a kadhai.
3. Shallow fry the fish pieces .
4. Peel and cut onions in slices.
5. Slit green chillies.
6. Cut tomatoes in cubes or any desired shape.
7. Heat mustard oil. Let it fume.
8. Add black cumin seeds, wait for two minutes till they pop, add sliced onions, tomatos, green chillies, sauté until the onions turn golden brown.
9. Add coriander, cumin & turmeric powder, ginger paste, and cook the masala for 2-3 mins in low flame. You could add 1 cup warm water at this stage for the masala to cook well.
10. Keep stirring the ingredients, until oil separates from the masala. Now add 6 cups of warm water to the masala, allow it to boil.
11. Add the fish pieces.
12. Lower flame, cover the pan with a lid and cook for some more time, till the gravy gains consistency.
13. Add salt according to taste.
14. Garnish with green chilli and cilantro leaves.

Note : Any white fleshed fish can be used.