{"id":17723,"date":"2014-09-27T23:09:15","date_gmt":"2014-09-27T23:09:15","guid":{"rendered":""},"modified":"2014-09-27T23:09:15","modified_gmt":"2014-09-27T23:09:15","slug":"Marisa-Sung-s-Delicious-Maacher-Jhol-Bengali-Style-Fish-Stew-","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17723","title":{"rendered":"Marisa Sung’s Delicious Maacher Jhol (Bengali-Style Fish Stew)"},"content":{"rendered":"

The sharp taste of mustard is at the heart of this classic Bengali Dish! \ud83d\ude42<\/em><\/strong><\/p>\n

Ingredients:<\/strong>
\n1 pound of boneless, skin-on catfish, trout or salmon cut into 2″ pieces
\n1\/4 tsp. ground turmeric
\nKosher salt to taste
\n1 1\/2 tsp. of black mustard seeds
\n1 tbsp. of cumin seeds
\n1\/3 cup of mustard oil
\n2 tsp. panch phoran
\n2 small green Thai Chiles or 1 Serrano halved
\n1 small red onion; minced
\n3 cloves garlic=mashed into a paste
\n1 2″ piece of ginger, peeled and mashed into a paste
\n2 chopped plum tomatoes
\n1\/3 cup of packed cilantro leaves<\/p>\n

Steps:<\/strong>
\nRub fish with turmeric and salt in a bowl
\nHeat a 6-quart saucepan over medium-high heat
\nCook mustard and cumin seeds until they pop for 1-2 mins.
\nGrind in a spice grinder into a powder
\nAdd oil to pan; heat over medium-high
\nCook fish, flipping once, until skin is crisp-4-5 mins.
\nTransfer to a plate
\nAdd five-spice powder and chiles; cook 1-2 mins.
\nAdd onion; cook until slightly caramelized; 8-10 mins.
\nAdd reserved spices; the garlic, ginger and 1 1\/2 cups of water; bring to a boil
\nAdd tomatoes; cook until thickened; 8-10 mins.
\nStir in the fish and the cilantro<\/p>\n

The Best Exotic Marigold Hotel <\/strong>
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