Maacher Jhaal

Prep Time:10-15 mins
 * 1) Placeholder

Cook time:15 mins

Serves:4

Description
This recipe� is from the Indian state of West Bengal, where the� Great Carp fish,locally known as Rohu or Rui� is very popular.� If you don't find Carp use any white, firm-flessed fish such as Haddock, Red Snapper, Halibut, Cod or even Swordfish. Serve beside piping-hot, steamed, long-grained, white rice.

Ingredients

 * 4 pieces of Carp, scaled and cleaned
 * 1 large, ripe� tomato, chopped
 * 2 tbs of fresh mustard paste
 * 1� tsp of turmeric powder
 * 2 tbsp of oil.
 * 2 green chillis, slit vertically
 * Salt to taste
 * 1 sprig of coriander, chopped finely
 * Etc...

Directions

 * 1) Wash the fish and dry. Sprinkle 1/2 tsp of turmeric and salt and mix well. Keep aside for 10-15 mins. �
 * 2) Heat the oil in a karhai or a wok and fry the marinated fish. Remove from karhai and set aside.
 * 3) Now add the chopped tomatoes to the oil and saute for 2 mins.
 * 4) Add the mustard paste and the remaining turmeric and cook on high flame for 1 min.
 * 5) Pour little water slowly on the sides and boil for another minute.
 * 6) Add the fried fish pieces and cover with lid. Reduce flame and let it cook for 5 minutes.
 * 7) Finally add salt and the slit green chillies. Stir lightly to bring gravy to thick consistency.
 * 8) Garnish with chopped coriander leaves and serve with rice.
 * 9) The second goes here...