Wednesday, July 1, 2015
Spicy Fish Stew / Machher Jhal
Small fish steaks - 6, I used Fresh Bronzini
Mustard oil - 1 tbsp + 1 tbsp
Garlic Clove - 2 cloves, minced
Ginger - 1/2 inch, grated
White Onion - 1 small, thinly sliced
Tomato - 1, chopped
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cinnamon Powder - 1/4 tsp
Cilantro - a handful, chopped
Apply turmeric and salt to the fish pieces and marinate for a couple of minutes. Heat mustard oil in a small wok and shallow fry the fish pieces in batches till they are light brown on both sides. Keep aside
In the same pan, add a tbsp of mustard oil or a mix of mustard oil and olive oil. Add the minced garlic, ginger, green chili and then the sliced onion. Sprinkle some salt cook till the onion starts to caramelize.
Then add the turmeric, red chili powder, cinnamon, cumin and coriander powder and chopped tomato. (the dry spices can also be mixed in a little water and then added along with the tomato). Cook till the tomato is mushy and well done.
Now add 1 cup of water and salt to taste. Cover and cook till the gravy thickens slightly. Add the fried fish steaks and cover and cook for a minute or so till the gravy becomes dryish.
Sprinkle chopped cilantro on top and serve hot with steamed rice.