Poached Catfish in a Caramelized Onion-Tomato Sauce

Maacher Jhol

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Cooks from Bengali-speaking homes are masters at creating magic with fish. Jhols are saucy dishes, usually incorporating pungency, sweetness, and tartness in one harmonious curry.

Ingredients

  • ½ teaspoon ground turmeric
  • Juice of 1 medium-size lime
  • 1

Method

  1. Combine the turmeric and the lime juice in a small bowl, and stir to dissolve the turmeric. Place the catfish fillets in a baking dish, and pour this thin, tart, yellow juice over the fish. Lift the fillets to allow the liquid to pool underneath. Refrigerate, covered, for 30 minutes to 2 hours. (Do not leave it overnight—the acidic lime juice will break down the flesh, crea