Maachher Jhol

Description

 * Ethnicity - Bengali, East Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 1 lb fish (preferably freshwater like carp or catfish with skin and bones cut into steaks 3/4'' thick)
 * 1 cup mustard oil
 * 1-1.5 tbsp mustard paste
 * 2 tbsps turmeric
 * 5-6 hot peppers
 * Juice of 1 lemon
 * Salt to taste

Directions

 * 1) Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes.
 * 2) Heat mustard oil in a deep pan and fry fish lightly until golden yellow on both sides.
 * 3) Dissolve mustard paste, remaining turmeric and salt in 1.5 cups hot water.
 * 4) Slice hot peppers lengthwise and add to the mustard sauce.
 * 5) Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it.
 * 6) Simmer until fish is tender and sauce has thickened slightly.
 * 7) Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.

Note 1: The mustard oil is quite essential as this is what gives the dish the tang. Also, it should be of good quality. Note 2: The mustard paste is best prepared fresh by crushing 4-5 tbsps mustard seed with water but prepared mustard can be substituted.