Fish in aromatic sauce

Name: Fish in aromatic sauce
Yield: Serves 4–5
Cuisine: India
Ingredients: 1.25 ml/¼ tsp fennel seeds; 1.25 ml/¼ tsp cumin seeds; 1.25 ml/¼ tsp black mustard seeds; 5-6 fenugreek seeds; 1.25 ml/¼ tsp nigella seeds; 2 fresh green chillies, chopped; 2.5 ml/½ tsp ground cumin; 5 ml/1 tsp ground coriander; 2 bay leaves; 2 dried red chillies, left whole; 50 g/2 oz/½ cup frozen garden peas; 30 ml/2 tbsp chopped fresh coriander (cilantro); Plain Boiled Rice, to serve; 75 g/3 oz canned chopped tomatoes; 115 g/4 oz potatoes, cut into 1cm/½ in cubes; 115 g/4 oz aubergine (eggplant), cut into 1cm/½ in cubes; 675 g/1½ lb fillets of tilapia or other white fish; 60 ml/4 tbsp mustard oil; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp ground turmeric

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This well-loved dish from West Bengal, Macher Jhol, is flavoured with mustard oil and a five-spice mix known as panchforon - an aromatic combination of five whole spices. It makes a healthy and satisfying meal when served with boiled rice.

Ingredients

675 g/1½ lb fillets of tilapia or other white fish
5 ml/

Asia
India
West Bengal
Fish course
Pescatarian
Gluten-free

Method

Cut the fish fillets into 5cm/2in pieces. Place them on a large plate and gently rub in half the turmeric and half the salt. Set aside until required.
Heat 30