|Patla Maacher Jhol|
Patla in Bengali means thin or watery and jhol is gravy. This method of cooking fish produces a curry in which the fish floats in a watery gravy that has minimum amounts of spices and is suitable for a patient who is recovering from an illness such as the flu.
For people who don't like or are allergic to coconut milk, evaporated milk makes a great substitute. To reduce the amount of spicy heat for Hubby, I leave the green chilies whole and mash it into my food because I love the heat of green chilies. You can slice the green chilies to make the curry more spicy, if you prefer.
1 (16 oz.) pkg. fillets of any white fish, cut into 4-6 pieces.
1/4 tsp. turmeric
1 (14 oz.) can coconut milk
4 Tbsp. vegetable oil
8-10 torn curry leaves (if available) or a handful of chopped cilantro
3 whole/slit green chilies or to taste
1 tsp. ginger paste
1/2 tsp. ground cumin-coriander powder
1/2 tsp. Kashmiri mirch/paprika
salt to taste
- Toss fish with salt & turmeric, lightly fry in 2 Tbsp. oil & set aside.
- Dilute ginger, cumin-coriander & paprika in a little water & set aside.
- Heat oil over medium-high heat & stir-fry curry leaves for a minute. If using cilantro, set aside for garnishing later on.
- Stir-fry green chilies until they blister & turn greyish-green.
- Add diluted spices along with salt & stir-fry until oil resurfaces.
- Pour coconut or evaporated milk into pan & bring to a boil.
- Return fish pieces to pan & return to a boil.
- Garnish with cilantro if curry leaves are not used and remove from heat.