White Fish Curry- Maacher Jhol
A vibrant, versatile curry that works with a range of fish.
Ingredients
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 green chillies, chopped
- 1/4 tsp sea salt
- A handful of washed and chopped coriander leaves
- 500g white fish fillets, skinned and cut into bit sized pieces Mixed ratings!
- 1/4 tsp cumin seeds
- 1/2 tsp brown or black mustard seeds
- 2 garlic cloves, crushed
- 1 tsp peeled and grated root ginger
- 1 onion, chopped
- 2 tomatoes, washed and roughly chopped
!
Support seafood sustainability by varying what you use
The recipe also works with
Alaska pollock
,
Atlantic cod
,
Basa
,
Coley
,
European hake
,
Haddock
,
Kingfish
,
Monkfish
,
Pollack
,
Pouting
and
Tilapia
Method:
- Mix together the turmeric, ground cumin, ground coriander, chillies, salt and half of the coriander leaves.
- Coat the fish evenly with the spice mixture.
- Heat 2 tablespoons of the oil in a frying pan on a medium heat. Fry the fish for two minutes or until lightly browned. Drain on kitchen paper and set aside.
- Heat the remaining oil in the same pan and add the cumin and mustard seeds.
- When the seeds start to pop, add the garlic, ginger, onion, tomatoes and fry gently for 7-8 minutes.
- Add about 200ml just boiled water and stir for a minute.
- Return the fish to the pan and simmer for 10-12 minutes or until the sauce is brownish and not too thick and the fish is cooked.
- Garnish with the remaining coriander and serve hot with some basmati rice.