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India 2009 - Recipes

Maachli Jhal/Bengali Fish

Serves 4

1 teaspoon turmeric
4 tablespoons mustard or peanut oil
¾ cup Akhni Stock or water
½ teaspoon salt
1 teaspoon Panch Phoran
1-1/2 pounds halibut or other firm white fish fillets
6 tablespoons Curry Masala Sauce
Garnish: 1 tablespoon chopped fresh cilantro leaves or saffron strands/p>

1. Mix the turmeric and salt into a runny paste with a tiny drop of water, and spread over the fish. Traditionally, this is supposed both to enhance the flavor of the fish and reduce the odor during cooking.
2. Heat the oil in a large pan, then fry the panch phoran for 1 minute. Add the fish pieces, and fry each side for 2 minutes, turning once. Add the curry masala sauce, shake the pan to mix, and simmer for 2 minutes.
3. Add enough akhni stock or water to just cover the fish. Simmer for 10 minutes, always shaking the pan rather than stirring, which can break up the fish.
4. Remove the fish from the pan carefully, and serve with a little of the sauce. Garnish with fresh cilantro or saffron.

India 2009 - Recipes

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