Bengali fish curry with potatoes and eggplant (macher jhol)
Curries With Bumbi · ♥ 2.2K likes · 86.3K views · 7 min video
Read about salmon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1.2 kg salmon
- 4–5 whole potato
- 3–4 tbsp oil
- 2 whole eggplant
- 1 whole dried bay leaf
- 1 whole sliced onions
- ½ tsp turmeric powder
- ½ tsp salt
- 1 tsp oil
Rub the fish well with turmeric powder, salt and a teaspoon of oil.
- 1 tbsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- 2 tsp Kashmiri red chili powder
- 1 tbsp finely grated ginger
- 4 tbsp water
Mix ground coriander, ground cumin, turmeric, Kashmiri chili powder, grated ginger and 4 tablespoons of water into a spice paste.
Mixing the spice paste
Cut the potatoes. Heat the oil on high; if using mustard oil, heat until smoking hot, then turn down to low.
Potatoes and mustard oil
Fry the fish in batches, covered on high heat, about a minute a side for salmon so it does not turn rubbery; remove.
Fry the potatoes on medium-high until golden brown; remove to a bowl.
- 2 whole dry red chilies
- 1 tsp cumin seeds
Add the bay leaf, dry red chilies and cumin seeds and fry a few seconds on low.
- salt
Add the sliced onions with a pinch of salt and fry until pale, soft and light golden, without browning too much.
- 2 whole tomatoes
- salt
Add the chopped tomatoes and a sprinkle of salt, cover on medium heat a few minutes until mushy and pasty.
- 2–3 cup water
- 1 tsp salt
Add 2 to 3 cups of water; at the boil add a teaspoon of salt and the potatoes. Cover about 6 minutes, until about 80% cooked.