Twice-cooked fish jhalferazie

Twice-cooked fish jhalferazie

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Kolkata (Calcutta) took centre stage in the establishment of British power in India. Alongside the introduction of bureaucratic systems, Western literature and music, an interesting mix of Anglo-Indian food developed. The colonial British came up with a unique dish called the ‘jhalferazie’ – jhal means ‘hot’ and ferazie apparently refers to a ‘fry up’. Usually cooked with left-over roast meat, this fish version is my own twist on the recipe. It is perfect with steamed basmati rice.

Ingredients

Quantity Ingredient
800g firm white fish fillets, such as snapper, morwong (deep sea bream), perch, mulloway, ling, cod or other meaty fish, cut into 3 cm pieces
100ml vegetable or canola oil, for shallow-frying

Marinade

Quantity Ingredient
1 teaspoon fresh ginger, chopped
1 teaspoon garlic, chopped
1 tablespoon onion, chopped
1 teaspoon chilli powder
2 green chillies
1 teaspoon turmeric
1/2-1 teaspoon salt, or to taste
small handful coriander leaves, chopped
1 tablespoon white vinegar
1 tablespoon besan, (chickpea flour)

Jhalferazie Sauce

Quantity Ingredient
1 tablespoon mustard oil
1 green chilli, slit to just below the stalk area seeds left in
1/2 teaspoon cumin seeds
1 onion, sliced
125g see method for ingredients
or 2 tomatoes, skin and seeds removed, puréed, (see Note)
1/2 green capsicum, sliced
1/2 red capsicum, sliced
1 teaspoon fresh ginger, finely shredded
1/2-1 teaspoon salt, or to taste

Method

  1. To make the marinade, put the ginger, garlic, onion, chilli powder, green chillies, turmeric, salt, coriander and vinegar in a food processor and blend until smooth.
  2. Put the fish in a large bowl, add the marinade and stir to coat the fish thoroughly. Stir in the besan, then cover and put in the refrigerator to marinate for 20 minutes.
  3. Heat the vegetable oil in a large frying pan over a medium heat. Shallow-fry the fish for about 3 minutes on each side or until cooked. This will depend on the type and thickness of the fish. Once the fish flakes easily when pressed, it is ready. Remove from the pan, drain on kitchen towels and set aside.
  4. To make the jhalferazie sauce, heat the mustard oil in a large frying pan over a high heat. When the oil is smoking, stir in the green chilli and cumin seeds, then immediately add the onion and sauté for 3 minutes, stirring occasionally. Stir in the tomato purée, green and red capsicum, ginger, salt and 125 ml water. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Add the fried fish and carefully stir through the sauce until heated through, then serve hot.

Note:

  • If you are using whole tomatoes to make the tomato purée, score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water. When cool enough to handle, peel the skin away, starting from the cross. Cut the tomato in half, scoop out the seeds with a teaspoon and discard. Process the tomato flesh in a food processor to form a purée.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again