Macher jhal (Bengali Peppery fish)

" My mother never measured quantities. She would toss a fistful of this or a pinch of that into the kadai, her bangles jangling, and everything would turn out just right. Here, however, she put quantities for readers. If needed, the seasoning can be adjusted at the end. The fish can be either rui/katla or salmon. Or, be more enterprising and choose any firm-fleshed fish!" AD

• 1 pound firm fleshed fish, such as cod, halibut or salmon, cut in 2 inch pieces
• 1 1/2 teaspoons turmeric powder
• Salt to taste
• 4 tablespoons mustard oil or vegetable/corn/sunflower oil
• 4 medium or 2 large onions (yellow or red), grated
• 4 - 5 cloves garlic, crushed
• 1 teaspoon red pepper powder
• 2 medium tomatoes, chopped
• 1 1/2 cups water
• 2 tablespoons chopped cilantro (optional)

METHOD

Fish Sauté

Wash fish, at room temperature, with cold water. Drain by tilting container. Place pieces on a single layer on a plate or tray.

Sprinkle 1/2 teaspoon each of turmeric and salt over fish pieces. Reserve remaining turmeric for sauce. Rub in mixture, rolling over plate to pick up all the mixture. click for note   Let fish soak up the turmeric/salt marinade for about 15 minutes. Turn pieces once during this time only if you are a perfectionist!

Pick a kadai (a deep wok) or fry pan (a pan will be fine), making sure it’s dry. Place on stove, keeping at medium heat.

Heat oil in pan to about 375° F.

Slide fish pieces carefully into hot oil, placing them flat. If oil is not hot enough the fish might break or stick to the kadai/pan. (A kadai is deeper than a wok or pan; so if you are using a kadai, you may need to fry fish in two batches.)

Sauté fish to a light brown, turning once. Do not fry to a golden brown, or they will become chewy. Using a spatula, remove fish from kadai/ pan to a plate, draining away oil.

Sauce

While kadai/pan is hot, drop grated onion in remaining oil and fry for 2 - 3 minutes. Keep heat at medium.

Add garlic and fry for another minute. Add red pepper powder and remaining turmeric, and stir for two minutes.

Stir in tomato, and continue to stir for two minutes.

Pour in water, return fish to kadai/pan, and stir or flip to coat pieces with sauce. Season with salt. Turn down heat and let simmer for 10 minutes, covered, then turn off heat.

Sprinkle cilantro over fish. Serve hot over plain rice.

Serves: 4 - 5

This recipe from www.inmamaskitchen.com

Contributor: Angshuman Das for Namita Das

click to read full story and learn about Indian utensils

"Salt and turmeric is the simplest marinade for fish in Bengali cooking. I have seen yellowed fish pieces on an aluminum or stainless steel plate in my mom’s kitchen for as long as I can remember." AD

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