THE MUSTARD-OIL FIN

(Our Play on Bengali Fish Curry / Macher Jhol)

THE MUSTARD-OIL FIN

Ingredients: 400g Firm white fish (Carp or Cod chunks), 2 tbsp Mustard oil, 1 tsp Panch Phoron (Five-spice mix), 1 tsp Turmeric, 1 tsp Chili powder, 1 tsp Cumin powder, 2 Tomatoes (chopped), 200ml Water...

Ingredients

  • 400g Firm white fish (Carp or Cod chunks)
  • 2 tbsp Mustard oil
  • 1 tsp Panch Phoron (Five-spice mix)
  • 1 tsp Turmeric
  • 1 tsp Chili powder
  • 1 tsp Cumin powder
  • 2 Tomatoes (chopped)
  • 200ml Water

Cooking Method

  1. The Scorch Heat mustard oil until it smokes, then cool slightly. Sear fish chunks for 2 minutes per side until golden; remove.
  2. The Temper Sizzle the five-spice mix in the same oil until the seeds pop and release their aroma.
  3. The Bloom Add spices and a 30ml splash of water to form a vibrant, yellow-red paste.
  4. The Simmer Add tomatoes and water; simmer for 5 minutes then slide the fish back in for 5 minutes.
  5. The Final Flourish Finish with fresh green chilies and a hit of raw mustard oil for a sharp, authentic kick.

Cuisine: Indian

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