Sunday, February 02, 2014

Tilapia & Potatoes in Tomato Gravy - Tilapia Maacher Jhol

Tilapia Maacher Jhol
This is a popular Bengali dish and tastes good with any white fish. Tempering nigella seeds with diced green chilies or jalapeno peppers adds a unique flavor to this dish.


1 lb. tilapia fish fillets, or any white fish, cut in pieces
1 Russet potato, cut in 12 pieces1/4 tsp. turmeric powder
1/2 tsp. salt or to taste

6 Tbsp. mustard oil
1/4 tsp. nigella/kalonji seeds
2 green chilies or 1 jalapeno pepper, diced

1/2 cup water
2 tsp. ginger-garlic paste
1 tsp. Hunt's tomato paste1 tsp. paprika or Kashmiri mirch
1/2 tsp. cumin powder
3 tomatoes, diced
1/2 tsp. sugar
1/4 tsp. salt or to taste

1-1/2 cups simmering water

Green chilies
Dash of mustard oil 

  1. Marinate fish & potatoes in salt and turmeric, fry to a light golden brown and set aside.
  2. Mix gravy ingredients and set aside.
  3. Heat oil over high heat and sputter nigella seeds and chilies.
  4. Turn heat down to medium, add gravy ingredients and simmer until oil resurfaces.
  5. Add tomatoes & potatoes and simmer until oil resurfaces.
  6. Add hot water and bring to a boil.
  7. Add fish and simmer over low heat for 5 minutes.
  8. Adjust salt to taste, garnish with a dash of mustard oil & green chilies and transfer to serving dish.
  9. Serve with steamed Basmati rice. 

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