Bengali Fish Curry Maacher Kaliajhol Recipes

BENGALI FISH CURRY (MAACHER KALIA/JHOL)

Steps:

• Gather the fish ingredients.
• Pat each piece of fish dry with a paper towel.
• Lay fish in a flat dish. Sprinkle the turmeric and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. Set aside for 30 minutes.
• When the fish has marinated, set up a frying pan on medium heat, to fry the fish. When the pan is hot, add the cooking oil and heat.
• Fry the pieces of fish until each one is golden on both sides. Do not crowd the pan and remember to be gentle with the fish as it cooks quickly and can break easily. When fried, remove to paper towels to drain and reserve for later use. Make the Gravy:
• Gather the gravy ingredients.
• Use the same oil (add more if necessary) to pan-fry the potatoes till they are half-cooked and golden. Drain and keep aside on paper towels for later use.
• If there is any cooking oil left over from the frying (fish and potatoes), use it in this next step. Add more if required.
• Heat the cooking oil on medium heat and add the bay leaf , cardamom pods, and cumin seeds. Sauté until the spluttering stops.
• Add the onion paste, ginger paste, and garlic paste and fry for 4 to 5 minutes.
• Add the tomatoes, turmeric, coriander (dhania), cumin (jeera), and yogurt. Stir to mix well. Fry this spice mixture until the oil begins to separate from it forming a sheen on top of the mixture. This could take up to 10 minutes.
• Add 1 1/2 to 2 cups of hot water and the previously fried potatoes to this mixture. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are done.
• Now add the previously fried pieces of fish to the gravy and stir gently. Cook for another 4 to 5 minutes to reheat the fish.
• Turn off the heat and garnish the dish with the fresh, chopped cilantro leaves. Serve with freshly prepared plain rice.