Kolkata Macher Jhol Fish Ravioli

Ingredients

• 200 g all-purpose flour
• 1 egg
• 1 tbsp olive oil
• 250 g white fish fillets (basa or tilapia)
• 2 tbsp mustard oil
• 1 onion
• 3 garlic cloves
• 1 tbsp ginger
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp ground cumin
• 2 tomatoes
• 1 tbsp yellow mustard paste
• 1 tsp nigella seeds (kalonji)
• 2 green chilies(optional)
• 2 tbsp cilantro
• 1 tsp salt
• 500 ml water or fish stock

Instructions

1. 1

   Make the pasta dough: combine flour, egg, olive oil, and a pinch of salt; knead 10 minutes until smooth, wrap, and rest 30 minutes.

2. 2

   Season fish with turmeric and salt; pan-fry in 1 tbsp mustard oil for 4-5 minutes per side until cooked, then flake into a bowl.

3. 3

   For the filling: sauté half the onion, 2 garlic cloves, and ginger in remaining mustard oil for 5 minutes; add flaked fish, cumin, half the chili powder, and cilantro; cook 3 minutes and cool.

4. 4

   Roll dough thin, cut into rounds, place a spoonful of filling on each, seal with water, and press edges with a fork to form ravioli.

5. 5

   For the jhol: fry nigella seeds in a splash of mustard oil until they pop; add remaining onion, garlic, chopped tomatoes, turmeric, chili powder, and salt; cook 8 minutes until tomatoes break down.

6. 6

   Add mustard paste and 500 ml water or stock; simmer 10 minutes to build the broth.

7. 7

   Gently drop ravioli into the simmering jhol and cook 5-6 minutes until they float and are tender.

8. 8

   Garnish with slit green chilies and cilantro; serve hot in bowls with plenty of broth.