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Maacher Jhol – Light Bengali Fish Stew



  • 1.

    Mix together the turmeric, ground cumin, ground coriander, chillies, salt and coriander leaves. Coat the fish evenly with the spice mixture.

  • 2.

    Heat 2 tbsp oil in a frying pan. Fry the fish for 2 minutes on each side or until lightly browned. Drain on kitchen paper and set aside.

  • 3.

    Heat the remaining oil in the same pan and add the cumin and mustard seeds. When they pop, add the garlic, ginger, onion, and tomatoes. Fry gently for 8 minutes. Add about 200ml boiling water and stir for a minute.

  • 4.

    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 naan or pitta breads.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Maacher Jhol – Light Bengali Fish Stew.


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Maacher Jhol, translated literally from Bangla to English, is Fish Gravy.
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