Monday, March 17, 2014

Magur Maacher Jhol

Catfish Curry
In West Bengal, India, catfish comes to the fish market live, just like koi (climbing perch) and tangra. All of these fish are believed to have recuperative qualities. They are prepared in very light gravies for invalids and when consumed in hot weather. This is a particularly easy preparation because all the ingredients are mixed together and simmered until the oil resurfaces.

1 lb. catfish fillets or steaks
1 oriental eggplant cut in long pieces
1 large onion, blanched, drained and blended with 4 cloves of garlic
1 tsp. Kashmiri mirch, paprika or chili powder
1 large tomato, diced
2 jalapeno peppers, diced
4 Tbsp. vegetable oil
1/4 tsp. turmeric powder
salt to taste
Chopped cilantro for garnish

  1. Place skillet on medium-low heat.
  2. Mix all the ingredients together in a bowl and pour into heated skillet.
  3. Simmer for 10 minutes, turn each fish over and adjust salt to taste.
  4. Replace cover and simmer until oil resurfaces.
  5. Remove from heat and garnish with cilantro.
Serve over steamed Basmati rice.

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