Entree: Bangladesh – Dhaka & Central Bangladesh – মাছের ঝোল ➤ Maacher Jhol (Bengali fish stew in a light spiced turmeric-tomato broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 4 fish steaks (such as rohu or tilapia), approx. 6 oz (170 g) each (total ~1.5 lb (680 g))
- 3 tbsp (45 ml) mustard oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 2 tbsp (30 g) ginger paste
- 2 tbsp (30 g) garlic paste
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2–1 tsp (1–2 g) red chili powder, adjust to taste
- 1/2 tsp (1 g) panch phoron (Bengal five-spice) or 1/2 tsp (1 g) cumin seeds
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (2 g) sugar (optional)
- 1 cup (240 ml) water or fish stock
- 2 medium potatoes, peeled and cut into wedges (about 10 oz (280 g))
- 3 green chilies, slit lengthwise
- 1 tbsp (15 g) tamarind paste or 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Additional lemon wedges for serving

Instructions

1. Pat fish steaks dry and season lightly with 1/4 tsp (1.5 g) turmeric and 1/2 tsp (3 g) salt; let sit 10 minutes. Heat mustard oil in a large skillet until shimmering and gently shallow-fry the fish on both sides until lightly browned (2–3 minutes per side). Remove and set aside.
2. In the same pan, add a little more oil if needed and fry the panch phoron or cumin seeds until aromatic (10–20 seconds). Add sliced onion and sauté over medium heat until soft and golden, about 8–10 minutes.
3. Stir in ginger and garlic pastes and cook 1–2 minutes until raw aroma dissipates. Add chopped tomatoes and cook until they break down into a saucy consistency, about 6–8 minutes.
4. Mix in turmeric, cumin, coriander, red chili powder, remaining salt, and sugar; cook 1 minute. Add potato wedges and pour in 1 cup (240 ml) water or stock; bring to a gentle simmer.
5. Return the fish pieces to the pan, nestling them into the sauce. Add slit green chilies and tamarind paste or lemon juice. Cover and simmer gently for 8–10 minutes until potatoes are tender and fish is cooked through, taking care not to stir roughly.
6. Adjust seasoning, sprinkle chopped cilantro, and finish with lemon wedges. Serve hot with steamed rice.