Macher Jhol is a traditional Bengali spicy fish curry, where we see the delicous flavour pairing of mustard with seafood. A simple fish stock will work for this recipe, although I prefer to make a langoustine bisque (by roasting the shells) to add an incredible depth and flavour to the dish. Palourde clams are small and sweet but you can use any clams if you can’t obtain them. In fact, don’t worry if you can’t get hold of the exact fish used in the recipe – just use whatever is fresh and available to you. To make the mustard paste, simply grind your black mustard seeds with enough water, until you get a paste-like consistency.
Extracted From Kricket: An Indian-Inspired Cookbook By WillBowlby (Hardie Grant, £26) Photography: Hugh Johnson