Bengal tomato fish jahl

Bengal tomato fish jahl

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

If you cook only one fish recipe from this book, this should be the one – a delicious, tomatoey, hot fish curry with the bold flavours of panch phoron. Once tasted, you will be immediately transported to the sights and smells of India. Serve this dish with steamed basmati rice.

Ingredients

Quantity Ingredient
1kg firm white fish fillet, such as snapper, mulloway, ling, cod or kingfish, cut into 5 cm pieces
2 teaspoons turmeric
1-2 teaspoons salt, or to taste
100ml vegetable or canola oil
2 dried whole red chillies
1 teaspoon Panch Phoron
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1/2 teaspoon chilli powder
2 green chillies, slit to just below the stalk area, top and seeds left intact
2 tablespoons tomato paste
1 tomato, chopped
coriander leaves, to garnish

Method

  1. Put the fish in a large bowl. Sprinkle with 1 teaspoon of the turmeric and ½–1 teaspoon of the salt and toss together until the fish pieces are well coated.
  2. Heat the oil in a large frying pan over a high heat. Fry the fish pieces for about 1 minute on each side just to seal them – do not cook through. Transfer to a plate and set aside.
  3. In the same oil, add the dried red chillies and panch phoron and cook until the mixture crackles. Immediately add the ginger and garlic pastes, the remaining turmeric, the chilli powder and green chillies and stir-fry for 1 minute. Stir in the tomato paste, chopped tomato and remaining salt if desired, and cook for 2 minutes.
  4. Stir in 125 ml water and bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
  5. Return the fish to the pan, stir gently through the sauce and then cook for a further 5 minutes.
  6. Garnish with the coriander and serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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