Macher Jhol With Salmon Recipes

MACHHERE JHOL (BENGALI FISH CURRY)

Steps:

• Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
• Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
• Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

MACHER JHOL WITH SALMON

Steps:

• Marinate the salmon fillets with ½ teaspoon salt and ½ teaspoon turmeric. Leave it aside for 15 minutes.
• Place a skillet at medium heat and pour the oil. Once the oil heats up, layer the fillets and fry for 1 minute on each side. Then, take it off the pan and keep it aside to be used later.
• In the same pan, sprinkle the nigella seeds and give it a few seconds to sizzle. Then, scatter the onion along with the salt, rest of the turmeric and sugar. Stir around and cook for 3 minutes.
• Add the tomatoes and stir around. Cook for 1 minute. Then, pour 1 and ½ cup of water. Bring it to a boil, cover and let it simmer for 7 minutes.
• After 7 minutes, prepare a roux by mixing the flour with 2 tablespoons of water. This will thicken the curry.
• Pour it to the pan.
• Layer the fish fillets, drop the green chilies and let it simmer for 3 minutes.
• Finally, sprinkle the cilantro and serve it warm with steamed rice.