Fish and Vegetable Stew (Jhol) - Together Women Rise

Name: Fish and Vegetable Stew (Jhol) - Together Women Rise
Ingredients: 1 to 1½ pounds cod fillets or steaks, or fillets of another firm-fleshed fish; 1½ to 2 teaspoons salt; 1½ teaspoons turmeric; 3 to 4 tablespoons mustard oil (can mix ¼ teaspoon dried mustard into ¼ cup vegetable oil); 3 tablespoons vegetable oil; 1 teaspoon Bengali Five-Spice Mixture (panch phoron, see separate recipe); 1 teaspoon minced ginger, or ginger mashed to a paste; ½ cup diced tomato; 1 cup diced potatoes; 1 cup cubed Asian eggplant; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ¼ to ½ teaspoon cayenne; 3 cups water; 4 or 5 green chiles, stemmed, seeded, and cut into large pieces; ½ cup chopped coriander leaves

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This is a fish and vegetable stew (jhol means simmered or cooked in water) commonly served at the main noon meal in many households. Cod, halibut, tilapia or even salmon would all be good choices for...

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Ingredients

1 to 1½ pounds cod fillets or steaks, or fillets of another firm-fleshed fish
1½ to 2 teaspoons salt
1½ teaspoons turmeric
3 to 4 tablespoons mustard oil (can mix ¼ teaspoon dried mustard into ¼ cup vegetable oil)
3 tablespoons vegetable oil
1 teaspoon Bengali Five-Spice Mixture (panch phoron, see separate recipe)
1 teaspoon minced ginger, or ginger mashed to a paste
½ cup diced tomato
1 cup diced potatoes
1 cup cubed Asian eggplant
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ to ½ teaspoon cayenne
3 cups water
4 or 5 green chiles, stemmed, seeded, and cut into large pieces
½ cup chopped coriander leaves