Jeera Begun Diye Macher Jhol - Fish in Cumin Gravy with Eggplant

 

Jeera Begun Diye Macher Jhol

I've made variations of this dish and blogged about them in the past. Today I combined eggplants with roasted cumin seed powder to flavour this Maacher Jhol. There was an abundance of eggplants in the fridge, of the Japanese variety, which are my favourite. Eggplant pairs well with roasted cumin seeds. I make a big batch by taking a jar of McCormick’s cumin seeds (or buy in bulk at an Indian grocery store) and dry roasting them in an iron skillet over medium heat just until its aroma is released. Allow the seeds to cool, place in a coffee grinder and grind to a fine powder. Store the roasted cumin seed powder in its original jar or a glass jar with a tight lid, for future use. The base of the gravy for this Macher Jhol comprises two quartered onions, some chopped ginger, a tomato and a green chili that are blanched for 3-4 minutes and pureed in a blender. The resulting gravy is thick and clings to the eggplant and fish pieces. This macher jhol goes very well with steamed rice or hot and fluffy chapatis/tortillas.

Ingredients

2 Japanese eggplants, cut in long lengths, tossed with salt and turmeric
2 medium onions, peeled and quartered
1 large knob of ginger, peeled and chopped
1 large tomato, chopped
1 green chili, stem removed and chopped
1 tsp. roasted cumin seed powder
1/2 tsp. garam masala powder (cinnamon, cardamom and cloves only)
1/2 tsp. Kashmiri mirch/paprika
4 Tbsp. mustard or vegetable oil
1/2 tsp. nigella/kalonji seeds
1 green chili, minced
1-1/2 cup boiling water, divided
4-5 whole green chilies, slit
salt and sugar to taste

1 lb. white fish pieces, tossed with salt and turmeric.

Directions

1.   Blanch onions and ginger in 1/2 cup boiling water for 3-4 minutes 

or until raw smell of onion vanishes.

2.   Place in a blender and make a paste along with tomatoes and 

green chili.

3.   Stir in roasted cumin powder, garam masala powder, Kashmiri

mirch and a pinch of salt to onion paste and set aside.

4.   Heat half the oil over medium-high heat and fry eggplant pieces

until lightly browned, remove from oil and set aside.

5.   Fry fish pieces in the same oil until lightly browned, remove from

oil and set side.

6.   Add remaining oil to skillet and sputter nigella seeds and minced

green chilies.

7.   Pour onion paste into pan and stir-fry over medium heat until oil

resurfaces. 

8.   Add a cup of boiling water to pan and bring back to a boil.

9.   Add eggplant pieces and simmer over medium-low heat until

cooked.

10. Adjust salt and sugar to taste, add fish and simmer for 3 minutes.

11. Garnish with slit chilies and cilantro.

Remove from heat to a serving dish and serve as a main course with steamed rice or chapatis.