Authentic Andaman Macher Jhol with Warm Steamed Rice
Experience the island twist on classic coastal flavors with this aromatic fish curry, gently simmered in a fragrant blend of local spices and coconut milk. Served alongside warm steamed rice, it offers a comforting taste of the tropical coastline.
50min
Total Time
4
Servings
Andaman and Nicobar
Cuisine
Recipe
1
Clean the fish fillets, pat dry, and lightly rub with a pinch of turmeric and salt; set aside for 10 minutes.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
3
Add black mustard seeds and let them sputter, followed by the chopped onions and green chilies.
4
Sauté until the onions turn golden brown, then stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the tomato puree, turmeric powder, and Kashmiri red chili powder; cook until oil separates from the masala.
6
Pour in the fresh coconut milk and a cup of water, bringing the mixture to a gentle simmer.
7
Carefully slide the fish fillets into the simmering gravy and cook undisturbed for 8 to 10 minutes until the fish is tender and flaky.
8
Garnish with fresh coriander leaves and serve hot alongside warm steamed rice.
Ingredients
500g firm white fish fillets
1 cup fresh coconut milk
2 tablespoons mustard oil
1 teaspoon black mustard seeds
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
2 green chilies, slit
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.