Wednesday, April 23, 2014

Tuna Maacher Jhaal (Spicy Tuna Curry).

This one's a derivative of a spicy but light fish curry from childhood. Though Bengali's love their spice and their fish, the nominal daily fish curry tends to be light on the stomach. our love for green chilli's, is more to do with the weather- something about eating green chilli's for lunch makes you sweat out the heat. And that we are a 'piccante' people. ;)

 Ingredients (Serves 2):
  • Tuna Chunks- 200 gm
  • Green chilli- 5 large, cut into large sections
  • Onion- 1/2 large, chopped
  • Ginger-Garlic Paste- 2 tsp
  • Star Anise- 1
  • Cloves- 8
  • Cinnamon- 1/4 inch stick, broken
  • Pepper- 1/2 tsp
  • Turmeric- 1 tsp
  • Mustard Oil- 3 tbsp
  • Salt- To taste

 Preparation (20 mins):

Heat mustard oil in a pan and fry the fish over high flame. The trick to a good Bengali fish curry is frying the fish till it turns red. Normally, if I am making a bengali type fish curry at home, I cut and mix the fish with a little salt and turmeric before hand for at least an hour. In fact often, fresh fish brought from the market is coated thisaway before being kept in the freezer for the next day's cooking. Maybe the turmeric marinates it, or maybe just an extra precaution of keeping it clean.

Once the fish is reddish, brown, separate into a bowl, and fry the onions, spices and the ginger garlic paste in the same pan on high heat. As the onions start becoming translucent, add back the fish and cook for a minute or two on high. Add in turmeric, green chilli's, stir.


Add half a cup of water, cover and simmer for 10 mins. 

Though the chilli, makes the dish spicy, but overall once you get used to the heat you will find it very light on the stomach. Perfect for a rice and fish meal on a hot summer day.If you want to tone down the heat, serve with a wedge of lemon and a sweet mango pickle on the side.

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