Maacher Jhol (Bengali-Style Fish Stew)

INGREDIENTS

1 lb. boneless, skin-on catfish, trout, or salmon, cut into 2" pieces
¼ tsp. ground turmeric
Kosher salt, to taste
1½ tbsp. black mustard seeds
1 tbsp. cumin seeds
⅓ cup mustard oil
2 tsp. panch phoran (Bengali five-spice powder)
2 small green Thai chiles or 1 serrano, halved
1 small red onion, minced
3 cloves garlic, mashed into a paste
1 (2") piece ginger, peeled and mashed into a paste
2 plum tomatoes, chopped
⅓ cup packed cilantro leaves
 

INSTRUCTIONS

Rub fish with turmeric and salt in a bowl. Heat a 6-qt. saucepan over medium-high; cook mustard and cumin seeds until they pop, 1–2 minutes. Grind in a spice grinder into a powder. Add oil to pan; heat over medium-high. Cook fish, flipping once, until skin is crisp, 4–5 minutes; transfer to a plate. Add five-spice powder and chiles; cook 1–2 minutes. Add onion; cook until slightly caramelized, 8–10 minutes. Add reserved spices, the garlic, ginger, and 1½ cups water; boil. Add tomatoes; cook until thickened, 8–10 minutes. Stir in fish and the cilantro.