Maacher Jhol Fish

Maacher jhol (fish curry)

Category: Main meal | Serves: 2

Prep time: 10 minutes | Cooking time: 20-25 minutes


1/2 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

2 green finger chillies, chopped

3 tablespoons coriander leaves, chopped

3 teaspoons rapeseed oil

500g/1lb 2oz hoki or haddock fillets, skinned and cut into pieces 7.5- 9cm or 3-3 1/2in long

1/2 teaspoon brown or black mustard seeds

1/4 teaspoon cumin seeds

2 garlic cloves, crushed

1 teaspoon ginger, peeled and grated

1 medium Spanish onion, finely chopped

2 medium tomatoes, roughly chopped

  1. Mix together the turmeric, cumin, ground coriander, chillies and two thirds of coriander leaves. Coat the fish evenly with this mixture.
  2. Heat 1 teaspoon of oil in a frying pan. Fry the fish for 2 minutes on each side or until lightly browned. Drain on kitchen paper and set aside.
  3. Heat the remaining oil in the same pan and add the mustard and cumin seeds. When they pop, add the garlic, ginger, onion, and tomatoes. Fry gently for 8 minutes. Add about 200ml/7fl oz boiling water and stir for 1 minute.
  4. Return the fish to the pan and simmer for 10-12 minutes or until the sauce is brownish and not too thick and the fish is cooked. Garnish with the remaining coriander and serve hot.

This recipe is reproduced from India with Passion, by Manju Malhi

Nutritional information

Maacher Jhol Fish Curry