Easy and Yummy Fish Curry – Macher Jhol

I don’t enjoy cooking but who doesn’t want to eat delicious food.

Back in India, while growing up, I didn’t think I would have to cook one day, not just for me but for my family. Today, I want my kids to eat healthy and good food just like I did. My mom would make the best recipes, and I would relish it to the last bite and overeat most of the time. My dad had to tell me to stop eating.

Now I turn to my mom and ask her to please share her recipe that I can cook with the least effort. So she says, “Let me tell you three steps fish curry, very easy.”

So, I am here to share with you my mom’s easy and yummy “Indian Bangla style” fish curry – “Macher Jhol”

Ingredients:

• Fish (I used trout) descaled and precut (about 1lb)
• Onion – 1 cup chopped
• Tomato – 1 big
• Ginger root – 1/2 inch
• Garlic clove (2-3)
• Salt & Turmeric
• Oil (mustard oil for authentic bangla flavor)
• Optional – Cumin seeds

Directions:

Marination: Clean and wash the fish, add salt and vinegar, cover and let it sit for 20-30 minutes. Rewash 2-3 times, soak in water for 15 minutes, pat dry. Add salt, turmeric, and oil and keep for another 10-15 minutes.

Step 1: Prepare ginger garlic tomato paste. Add oil to the pan and fry the onion for 2 min.

Step 2: Add the ginger-garlic-tomato paste along with salt and turmeric. Stir for 2-3 minutes, add the marinated fish, and cook for 10 minutes.

Step 3: Add 1/3 cup of water, cover, and simmer for 15 minutes. Your fish curry is ready!