PATURI MACCH p.107
Ok, technically I’m not sure I can call this “paturi” because I did not wrap my fish before cooking it. I placed the marinated fish (previously described by @Saregama ) on a raft of crispy potato slices and roasted it for 11 minutes at 400F. Not wanting to waste the marinade (which was copious, despite making a half batch), I fried it in oil until it reached a tomato paste like consistency and the oil separated out. Then I added an ounce of soaked, ground cashews and about 3/4 c. water. I cooked at a simmer for about 5 minutes, stirring often. Then I stirred in a spoon of tamarind concentrate. We had this as a sauce over the cooked cod and potatoes.
BF was dubious about the combination of mustard and coconut, but this won him over! From the Bengali style mustard dishes I’ve tried so far, I think I like Maunika Gowardhan’s Macher Jhol the best so far, but this is close and easier. There was about a cup of sauce left after dinner, which is now in the freezer for another night. Another winner from this book!
