Entree: Bangladesh – Sylhet – কই মাছের ঝোল ➤ Koi Mācher Jhol (Sylheti-style spicy, tangy catfish stew in a thin turmeric-tamarind broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 1 whole koi (catfish), cleaned and cut into pieces, approx. 1.5 lb (680 g)
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 garlic cloves, crushed, approx. 6 g
- 1 inch (2.5 cm) fresh ginger, julienned, approx. 8 g
- 1 tsp (5 ml) panch phoron (Bengali five-spice mix)
- 2 tsp (10 ml) turmeric powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) coriander powder
- 1 tsp (5 ml) red chili powder (adjust to taste)
- 2 medium tomatoes, chopped, approx. 10 oz (300 g)
- 1 tbsp (15 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water
- 2 cups (480 ml) water (or fish stock)
- 2 green chilies, slit (about 10 g)
- 1 tsp (5 ml) sugar (optional, balances tamarind)
- Salt to taste
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Rinse fish pieces and pat dry; lightly rub with 1/2 tsp turmeric and a pinch of salt and set aside for 10 minutes.
2. Heat mustard oil in a large saucepan over medium heat until shimmering; add the panch phoron and let it sizzle for 20–30 seconds.
3. Add sliced onion and sauté until soft and beginning to brown, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in turmeric, cumin, coriander, and red chili powder; cook spices 30 seconds, then add chopped tomatoes and cook until they soften and begin to break down, about 4–5 minutes.
5. Pour in the water and the diluted tamarind paste; bring to a gentle simmer. Taste and add salt and sugar if needed to balance sourness.
6. Carefully add the fish pieces and slit green chilies to the simmering broth, spooning liquid over the fish. Cover and cook gently 8–10 minutes, or until the fish is cooked through and flakes easily.
7. Adjust seasoning, finish with a drizzle of raw mustard oil if desired, and garnish with chopped cilantro. Serve hot with steamed rice or flatbread.