Maacher Jhol or Light Bengali Fish Curry

Fish is an intrinsic part of the Bengali diet pattern . If it is a weekend , nine out of ten families usually step out to the local market in the early hours of the morning , to bring in the best produce for the Sunday cook . From childhood days , i have seen both my parents actively look forward to this activity and this has grown into me , more like an extended family value . The happiness of visiting a local market , hand picking the produce & bringing home the best of the freshness , right from the source into my kitchen , stands unparalleled . I have specifically observed that the longevity of this produce is higher and they stay fresh even if not stored in the refrigerator. My fish monger call's me 'didi' . The smile on his face as he see's me , says very clearly that he understands I know the fish type better than my better half :) . I also get particularly happy when i meet him ( weird i know , but it is truly mutual ) . In lieu for this sisterhood , i get to avail the best deal on the fish of the day . Out of the sheer excitement of seeing the glistening spread , i more often than not , end up overindulging with buying more than one variety . Another big advantage is that I can get the fish cut as per my own specific request - be it in fillets or as Bengali cut & also get everything de-veined /de-boned and cleaned exactly as i want it to be pre - cook . Also , I get special freebies in the form of 4 or 5 gondhoraj -lebu's (a distant cousin of the kaffir lime ) to take home . Sadly enough , the lock down has put a stop to my visits and i am currently highly depended on online partners for my regular fish supply . This preparation here is made with a beautiful glistening Bhetki or Sea Bass . Lets dive in ..

Things you will need

• 700 gms bhetki fish - curry cut

• 02 large onion , thinly sliced

• 03 tbsp mustard oil

• 01 tbsp paanch phoran

• 02 green chilli , split into half

• 1/2 tsp hing powder

• 02 tbsp turmeric powder

• 01 tbsp kashmiri red chilli powder

• 01 cup warm water

• Salt as per taste
  

Steps

1. Marinade the fish with 1/2 tsp turmeric , salt and 1/2 tsp mustard oil and keep aside for 5 mins .

2. Gently saute the fish in oil - note this will not be deep fry as bhetki is a very delicate fish and over frying will make it loose its taste and texture . Saute lightly and keep aside in a plate 3. In the same pan , heat the remaining of the mustard oil and add in the paanch phoran and onion - Saute lightly for 10 mins 3. Add in the hing and green chilli and saute for 01 min . 4. Add in the remaining turmeric powder and chilli powder + salt to taste and fry for 05 mins - till it is reached a good dark bright red color. 5. Next , add in the cup of water and bring everything to boil 6. Lastly , add the sauted fish and cook covered for 10 mins. 7. Serve with steaming boiled rice & devour with a squeeze of lime !