Saturday, September 06, 2014

Fish in a Light Onion And Tomato Sauce - Halka Maacher Jhol

Halka Maacher Jhol
Any fish, whole or filleted, tastes good dressed in this sauce. The light sauce requires some oil and just a few other ingredients. So if time is in short supply and dinner is due on the table in less than 30 minutes, this is the go-to recipe for fish.

1 lb. fish, whole or filleted
4 Tbsp. extra light olive or vegetable oil
1/4 tsp. nigella seeds/kalonji/kalo jeera
2+ green chilies, diced (to taste)
1 medium onion, sliced
1 medium tomato, diced
1 tsp. Kashmir mirch/paprika/chili powder
1 cup simmering water
cilantro, shredded
1 tsp. ghee
salt to taste


  1. Toss fish in salt and turmeric and shallow-fry until golden brown; set aside.
  2. Heat oil over med-high heat and sputter nigella seeds & green chilies.
  3. Add onions and stir-fry until translucent.
  4. Add tomatoes and paprika, simmer until tomatoes break down & add hot water.
  5. Adjust salt to taste and add fish.
  6. Simmer for 5 minutes and garnish with ghee and cilantro.
Serve with steamed Basmati or other long-grain rice.

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