Macher Jhol with Salmon
At the heart of Bengali cuisine, lies Rui Macher Jhol, a quintessential Bengali fish curry that is very frequently prepared in every Bengali household. Out of all the Bengali fish curries, this is the simplest one and calls for very minimal ingredients.
Ingredients
- 6 Rohu fish fillets
- 1 ½ teaspoon Salt
- 1 teaspoon Turmeric powder
- ¼ cup Mustard oil
- 1 teaspoon Nigella seeds
- ½ teaspoon Sugar
- ½ teaspoon Cumin powder
- 1 Medium size red onion (thinly sliced)
- 2 Medium size tomatoes (thinly sliced)
- 2 Fresh green chili
- 2 tablespoon Fresh cilantro finely chopped
Instructions
- Marinate the fish fillets with ½ teaspoon salt and ½ teaspoon turmeric. Leave it aside for 15 minutes.
- Place a wok or heavy bottom pan 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.
- Take a separate big pan that can hold all the fish fillets. Pour 2 tablespoon of the oil you used frying the fish. 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 2 minutes, or until the onion has softened a little.
- Add the sliced tomatoes along with the cumin powder and stir around. Cook for 3 minute, or until it's softened. Then, pour 1 cup of hot water. Bring it to a boil, and then layer the fried fish fillets along with chopped cilantro leaves and slit/ whole green chili. Let it simmer for 5 minutes flipping the fish fillet once in between.
- Serve Rui macher jhol warm with steamed white rice.
Nutrition
Serving: 6peopleCalories: 83kcalCarbohydrates: 1gProtein: 0.1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 582mgPotassium: 12mgFiber: 0.1gSugar: 0.3gVitamin A: 2IUVitamin C: 0.1mgCalcium: 3mgIron: 0.3mg