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Macher Jhol

By Michelin-Starred
Chef Rohit Ghai

For 2 People
60 Mins
Allergens:
Fish, Milk, Mustard

Utensils & Essentials

Knife, chopping board, saucepans, wok.

Fish, Milk, Mustard

Ingredients:
  • 2 sea bass fillets
  • 1 potato
  • 1 baby aubergine
  • 1 tsp turmeric powder
  • 3 tsp ginger garlic paste
  • 3 tbsp mustard oil
  • 4 green chillies
  • 1 whole Kashmiri chilli
  • 150g finely chopped tomatoes
  • 200g finely chopped onion
  • 100g butter
  • 1 tbsp dried fenugreek
  • 1 tbsp fresh coriander
  • 180g rice

Spice Mix 1:

  • 1⁄2 tsp Nigella seeds
  • 1 tsp cumin seed
  • 1/2 tsp fenugreek seeds


Spice Mix 2:

  • 2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 3 tsp cumin powder
  • 1 tsp coriander powder


How to make

Macher Jhol
Preheat oven to 200°C. In a deep saucepan, add the butter, sugar and honey and melt it over a medium heat. Use a whisk and move the mixture around until it's completely melted.
Marinate the fish for about 20 minutes before beginning to cook. Rub both sides of with 1/2 tsp turmeric, a pinch of salt, and 2 tsp ginger garlic past.
To cook the rice, add twice as much water to the pan as rice. Bring to a low boil for around 15 minutes or until the water is completely absorbed, then fluff with a fork.
Heat 3 tbsp of mustard oil in a wok. Add Spice Kit 1 to the wok and fry the spices gently. Once they start crackling, add the whole Kashmiri chilli and onion, and cook for 4-5 minutes until it's translucent and the raw aroma has disappeared.
Add three slices of green chilli and cook for another 4-5 mins. If you see the mixture start to stick to the pan add few drops of water.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Add Spice Kit 2, the powdered spices, and salt to taste. Cook for 2-3 minutes while stirring.
Add chopped tomatoes and cook until they become soft. Add 350ml water, then leave the curry to cook on a low heat for 8-10 minutes.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
In a different pan, heat a little oil. Once hot, lay the marinated fish in the pan skin side first. Leave it on a low heat and keep an eye on it.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Add the pre-cooked aubergine and potatoes to the curry here.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
When the edges of the fish begin to turn golden, flip it over to cook the other side. Add the butter to the pan and baste the fish to get a nutty flavour.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Finish the curry sauce with dried fenugreek.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Serve by pouring curry into a bowl and placing fish on top. Garnish with fresh coriander and serve with rice.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remember to Recycle!
All the packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost, then recycle the empty bag.
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