Name: Macher Jhol
Prep time: 10 min
Cook time: 17 min
Total time: 30 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1½ teaspoons salt, or to taste; 1 medium potato, peeled and quartered; 1 tablespoon grated fresh ginger; 1½ teaspoons ground turmeric; ½ pound winter squash (such as a kabocha), peeled and cubed; ½ cup coconut milk; 3 tablespoons coconut oil or olive oil; 1 tomato, finely chopped (optional); 2 green serrano chilies, minced; 1 small eggplant, cut into wedges; 1 pound cauliflower, cut into medium florets; 1 tablespoon fresh lime juice (optional); 1½ teaspoons nigella seeds; 1 tablespoon chopped cilantro; 1½ pounds halibut fillets or steaks (can be frozen); 1 medium red onion, minced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
30 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This beautiful Bengali fish curry is one of my favorite, fail-safe dishes. I make it on weeknights for the family, and on weekends for a crowd as well. It is flexible—sometimes I use just the squash, other times just the potatoes, and when able, of course, I use both.

I tried this recipe in the pressure cooker on a very busy evening, using frozen fish steaks to boot. In twenty minutes, I had a perfectly cooked fish stew on the table! Now I cannot imagine any other way of doing it. T