Bengali fish curry with Vegetables - Macher Phoron Jhol

"This is one of my favorite recipes from eastern India, this lightly spiced fish stew is simply wonderful. This can be varied with the seasonal vegetables available." Rinku  Bengal is in the east of India

• 2 pounds catfish or trout
• 2 teaspoons salt
• 1-1/2 teaspoons turmeric powder
• 1/3 cup oil
• ½ onion
• 1 inch piece ginger
• 3-4 green chilies
• 1 teaspoon panch phoron
• 1 teaspoon cumin coriander powder
• 1 cup cauliflower cut into florets
• 1 potato cut into quarters
• ½ cup butternut squash cut into cubes
• 2 eggplants cut into wedge

METHOD

Cut the fish into medium pieces and coat with half the salt and turmeric and set aside for at least half an hour.

Preheat the broiler, spray the fish with oil and lightly broil on both sides.

Blend the onion and ginger into a puree.

Remove the tops of the green chilies and slit halfway without completely cutting them.

Heat the remaining oil in a pan and add the panch phoron. When the seeds begin to splutter, add the ginger/onion paste and cook for a few minutes.

Add the vegetables with the remaining salt turmeric and cumin-coriander powder. Add the green chilies, cover the vegetables and cook on low to steam cook them stirring occasionally (15 min).

Add 1 1/2 cups water and bring to a boil. Add the fish and cook until fish is heated through. Simmer on low for another 5 minutes.  Serve hot with steamed white rice.

Serves: 4 - 6

Contributor: Rinku Bhattacharya

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