Dig your fingers into a scintillating plate of Bengali-style fish curry. High on flavor and taste, Macher Jhol and bhaat is the perfect meal for a lazy Sunday afternoon. Also a perfect recipe for a sweet afternoon siesta!
- Tilapia – 1 pound or 4 fillets
- Black caraway seeds (Kalonji) – ½ tsp
- Green chilies – 2 or more, slit through the center
- Mustard oil (preferably) – 2 – 3 tbsp
- Radish – 1 small, cut into thin round slices
- Turmeric powder – ½ tsp
- Red chili powder – ½ – 1 tsp
- Water – 1 – 2 cups
- Coriander leaves – for garnishing
- Wash fish thoroughly, and cut each fillet into two. Marinade with turmeric powder and salt for 30 minutes. Rohu fish can also be used instead of Tilapia.
- Heat oil in a large non-stick pan. Once hot, add the fish and shallow fry for 5 minutes, turning occasionally. Do in one or two batches to avoid overcrowding. Keep them aside in a plate.
- In the same oil, add kalonji and green chilies. When the seeds start to make a cracking sound, add radish (about 20 slices). Arrange the radish slices in overlapping circle. Cover and cook on low heat for 3 – 4 minutes or until tender.
- Put fish and water. Add enough water to dip the fish. Cover and cook in medium heat for 4 – 5 minutes. Turn the fish and continue cooking for another 2 – 3 minutes. Boil the liquid for sometime if you want less gravy.
- Add a handful of chopped coriander leaves, and serve with warm rice.
Yield: 2 servings