Macher Jhal/Spicy Fish Curry

This is a super tasty Bengali fish curry. "Jhal" in Bengali means fiery but it can be adjusted as per heat tolerance. The secret to the fiery color of this curry is from the mixture of crushed red tomatoes, paprika, turmeric and a little touch of fresh red hot chili pepper without making it hot. Frying the spices another important step to make this curry fragrant. The tang from tomato and sweetness from onion are wonderfully balanced. This is an easy recipe worth trying for fish lover. I made with fresh tilapia steaks but any bone-in white fish like carp, catfish, bass, halibut etc. will be great choice as well. Enjoy with plain rice. 

Ingredients~

1 lb. fresh tilapia about 5-6 pieces

1 medium potato, cut into wedges

1/3 cup mustard oil 

1 tsp salt or to taste

1/2 cup onion, thinly sliced

1 cup fresh crushed tomato adding 1 fresh red hot chili

1 tsp ginger paste

1 tsp garlic paste

3-4 Thai green or red chilies 

1/4 tsp coriander powder

1 tsp turmeric powder

1/2 tsp paprika

1 tiny cinnamon stick, 1 cardamon, 1 clove, grind to a smooth powder(for garam moshla)

1bay leaf

1 1/2 cups hot water

Method~
Smear fish pieces with some turmeric and salt. Heat oil in a cast iron pan. Swallow fry fish pieces both sides to a light golden brown on medium heat and set aside. Reduce heat to low. In the same oil fry potato pieces lightly with little turmeric and salt. Set aside. Add onion and bay leaf. Saute until onion is translucent. Add ginger and garlic paste and saute until raw smell is gone. Add crushed tomato,  paprika, cumin, coriander, chili and turmeric powder. Add in potato and saute for 3-4 minutes. Add hot water and bring the gravy to boil on high heat. Season with salt. Carefully drop fish pieces and whole red or green chili. Reduce heat to low and simmer for 4-5 minutes covered. Adjust gravy consistency. Sprinkle gorom moshla. Gently stir the gravy. Taste and adjust seasonings. Serve with plain rice and salad. 

Happy Cooking!