Macher Jhol

Ingredients

Instructions

1. 1

   Rinse the fish and pat it very dry so it sears rather than steams. Rub with the turmeric powder and fine sea salt from the fish seasoning group. Set aside while you prepare the mustard paste; this short stand lightly seasons the flesh without needing a long marinade.

2. 2

   Soak the yellow mustard seeds in the water for 5 minutes, then blend with the green chili into a smooth paste. Blend only until smooth; over-blending mustard can make it bitter. Set aside.

3. 3

   Heat the mustard oil in a wide pan over medium-high heat until it just begins to smoke lightly, then reduce the heat slightly. This mellows the raw pungency of the oil, an important Bengali technique.

4. 4

   Slide in the fish pieces and fry for about 1 minute per side, just until lightly colored; do not cook them through. Remove to a plate. A brief fry helps the fish hold together in the broth.

5. 5

   In the same pan, add the potato wedges and fry for 3 to 4 minutes, turning, until the edges take on a little color. Add the nigella seeds and let them sizzle for a few seconds until fragrant.

6. 6

   Lower the heat and stir in the turmeric powder and Kashmiri chili powder. Immediately add the mustard paste and cook for 30 to 45 seconds, stirring constantly so the spices bloom without scorching.

7. 7

   Pour in the warm water and add the fine sea salt. Bring to a brisk simmer, then cook for 6 to 8 minutes until the potatoes are nearly tender and the broth smells mellow rather than raw-mustardy.

8. 8

   Return the fish and any collected juices to the pan. Simmer gently for 3 to 4 minutes, spooning broth over the top, until the fish is just cooked through and flakes easily. Avoid vigorous boiling so the fish stays intact.

9. 9

   Turn off the heat and scatter over the chopped cilantro. Let the jhol stand for 2 minutes before serving so the flavors settle. Serve hot with a simple paleo side if desired, or enjoy as a light broth-based curry on its own.

Nutrition per serving

Notes

• •Choose a firm fish such as cod, haddock, pollock, sea bass, or halibut; delicate fish may break in the broth.
• •If using black mustard seeds instead of yellow, use 14 g and soak well; they are sharper and more pungent.
• •Thin potato wedges are key for a 30-minute recipe; thicker chunks will need longer simmering.
• •For a more traditional sharpness, add a few drops of raw mustard oil at the end, only if you enjoy its assertive flavor.

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