Kajoli macher jhal, a flavorful Bengali-style fish dish

Ingredients

• 500 g of medium-sized Kajol fish (8 to 10 fish)
• 120 ml of mustard oil
• 2 large onions, finely chopped
• 2 tablespoons of ginger paste
• 1 tablespoon of garlic paste
• 1 teaspoon of turmeric, plus a little extra for the fish
• 1 tablespoon of hot pepper powder
• 1 teaspoon of cumin paste
• 1 teaspoon of ground cilantro
• 8 to 10 green chili peppers
• 1 medium tomato, sliced
• 2 tablespoons of tamarind water (or lemon juice)
• 1/2 cup of sugar
• salt
• 250 ml of hot water
• 2 tablespoons of chopped cilantro

Wash the fish, drain it, and rub it with salt, turmeric, and a pinch of chili pepper; let it marinate for 10 minutes.

Heat them lightly in hot mustard oil, without overcooking, then set them aside.

In the meantime, sauté the onions over medium-low heat with a pinch of salt and sugar.

Add the ginger and garlic paste and cook for 2-3 minutes, until the raw smell disappears.

Mix the cumin, cilantro, chili pepper, and turmeric with a little water, then add them and cook until the oil separates.

Add the tomato and half of the green bell peppers, and let them soften.

Add the tamarind water, salt, and sugar, then gradually add the hot water: the sauce should remain thick.

Once boiling, gently place the fish one at a time into the pan, without stirring, and gently shake the frying pan.

Cover and cook for 10 to 12 minutes over medium-low heat, adding the remaining hot peppers and cilantro halfway through the cooking time.

Turn off the heat and let it rest, covered, for 5 minutes: a layer of red oil should coat the sauce.