Marisa Sung’s Delicious Maacher Jhol (Bengali-Style Fish Stew)

The sharp taste of mustard is at the heart of this classic Bengali Dish! 🙂

Ingredients:
1 pound of boneless, skin-on catfish, trout or salmon cut into 2″ pieces
1/4 tsp. ground turmeric
Kosher salt to taste
1 1/2 tsp. of black mustard seeds
1 tbsp. of cumin seeds
1/3 cup of mustard oil
2 tsp. panch phoran
2 small green Thai Chiles or 1 Serrano halved
1 small red onion; minced
3 cloves garlic=mashed into a paste
1 2″ piece of ginger, peeled and mashed into a paste
2 chopped plum tomatoes
1/3 cup of packed cilantro leaves

Steps:
Rub fish with turmeric and salt in a bowl
Heat a 6-quart saucepan over medium-high heat
Cook mustard and cumin seeds until they pop for 1-2 mins.
Grind in a spice grinder into a powder
Add oil to pan; heat over medium-high
Cook fish, flipping once, until skin is crisp-4-5 mins.
Transfer to a plate
Add five-spice powder and chiles; cook 1-2 mins.
Add onion; cook until slightly caramelized; 8-10 mins.
Add reserved spices; the garlic, ginger and 1 1/2 cups of water; bring to a boil
Add tomatoes; cook until thickened; 8-10 mins.
Stir in the fish and the cilantro

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