Macher Jhol

A Sunday lunch staple in Bengali homes. Try it and it may become a weekend family tradition!

• Ingredients:

• Marinade:
• 1½ lbs white fish steaks or fillets
• 1½ tsp turmeric
• 1½ tsp salt
• Curry:
• 5 tbsp mustard oil, divided
• 1 tsp nigella
• 3 green Thai Chilies, slit
• 2 medium sized tomatoes, peeled, chopped
• 1½ tbsp coriander powder
• 1 tsp cumin powder
• 1½ tbsp ginger paste
• Salt to taste
• 1½ cups water
• 3 tbsp cilantro, chopped

• Method:

• 1 Pat fish dry and place in shallow dish. Sprinkle both side with turmeric and salt. Set aside for 30 minutes.
• 2 Heat 3 tbsp (45 mL) oil in a heavy bottom frying pan on medium high until smoky. Carefully fry fish on both sides until golden. Remove from pan to dish lined with paper towel to absorb excess oil.
• 3 Add remaining oil to hot pan. Add nigella and green chilies. As they sizzle, add tomatoes. Reduce heat to medium. Stir. Simmer for 3-5 minutes or until tomato turns to a loose paste.
• 4 Add coriander powder, cumin and ginger paste. Stir. Cook for 1 minute. Add salt and water. Increase heat to medium high and bring to boil.
• 5 Reduce heat to medium low. Place fish in pan and simmer 4-5 minutes.
• 6 Turn off heat. Garnish with cilantro. Let stand for 5 minutes.
• 7 Serve hot with steamed rice.

©/TM/® Smucker Foods of Canada Corp.