Poached Catfish in a Caramelized Onion-Tomato Sauce

Name: Poached Catfish in a Caramelized Onion-Tomato Sauce (Maacher Jhol)
Cuisine: India
Ingredients: Juice of 1 medium-size lime; ½ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; ½ cup shredded fresh coconut (see Tip); 1½ teaspoons coarse kosher or sea salt; 2 tablespoons mustard oil or canola oil; 1 pound skinless catfish fillets; 1 tablespoon Panch phoron; 2 tablespoons mustard oil or canola oil; 3 dried red Thai or cayenne chiles, stems removed; 3 dried red Thai or cayenne chiles, stems removed; 1 medium-size tomato, cored and finely chopped; 1 small red onion, cut in half lengthwise and thinly sliced

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

Asia
India
West Bengal
Fish course
Gluten-free
Pescatarian

Method

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