I don’t enjoy cooking but who doesn’t want to eat delicious food.

Back in India, while growing up, I didn’t think I would have to cook one day, not just for me but for my family. Today, I want my kids to eat healthy and good food just like I did. My mom would make the best recipes, and I would relish it to the last bite and overeat most of the time. My dad had to tell me to stop eating.

Now I turn to my mom and ask her to please share her recipe that I can cook with the least effort. But I still want to eat healthy food. So she says, “Let me tell you three steps fish curry, very easy.

So, I am here to share with you my mom’s easy and yummy “Indian Bangla style” fish curry – “Macher Jhol”

Ingredients:

• Fish (I used trout) (Descaled and precut) (about 1lb) – you can substitute with any fish
• Onion – 1 cup chopped
• Tomato -1 big
• Ginger root – 1/2 inch
• Garlic clove (2/3)
• Salt
• Turmeric
• Oil (mustard oil for authentic bangla flavor, but can use any oil)
• Optional – Cumin seeds

Directions:

Marination: Clean and wash the fish, add salt and vinegar, and cover and let it stay for 20-30 minutes. After 20-30 minutes, rewash it 2/3 times and soak in water for 15 minutes. Then pat it dry. Add salt, turmeric, and oil and keep it for another 10-15 minutes.

Step 1: Prepare ginger garlic tomato paste. Add oil to the pan and fry the onion for 2 min. (You can add cumin when the oil is hot for additional flavor).

Step 2: Add the ginger-garlic-tomato paste along with salt and turmeric. Stir it for 2-3 minutes, add the marinated fish, and cook for 10 minutes.

Step 3: Add a 1/3 cup of water, cover it, and simmer it for 15 minutes. Your fish curry is ready!