Mixed seafood in a Bengali broth (Macher jhol) recipe
 Spice up your seafood with this flavourful Bengali fish stew. 1 x 300g/10½oz piece of halibut fillet, scaled, pin-boned and cut into 5cm/2in cubes4 large scallops, cleaned and removed from their shells4 large prawns, shells removed, deveined1 lobster, meat removed and cut into 2½cm/1in cubes, reserve 1 claw1 squid, cleaned and sliced into1cm/½in thick rings2 small potatoes, peeled, boiled and sliced (about 1cm/½in thick)2 small aubergines, sliced 1cm/½in thick8 cherry tomatoes on the vine1½ tsp salt3 tbsp vegetable oil ½ tsp sugar1 tsp ground turmeric½ tsp red chilli powder½ tsp fennel seeds½ tsp nigella seedscoriander cress, to garnish 1 x 300g/10½oz piece of halibut fillet, scaled, pin-boned and cut into 5cm/2in cubes 4 large scallops, cleaned and removed from their shells 4 large prawns, shells removed, deveined 1 lobster, meat removed and cut into 2½cm/1in cubes, reserve 1 claw 1 squid, cleaned and sliced into1cm/½in thick rings 2 small potatoes, peeled, boiled and sliced (about 1cm/½in thick) 2 small aubergines, sliced 1cm/½in thick 8 cherry tomatoes on the vine 1½ tsp salt 3 tbsp vegetable oil ½ tsp sugar 1 tsp ground turmeric ½ tsp red chilli powder ½ tsp fennel seeds ½ tsp nigella seeds coriander cress, to garnish 2 tbsp oil4 green cardamom pods, crushed10 peppercorns, crushed2 bay leaves1 tsp onion seeds1 tsp fennel seeds1 large onion, finely chopped¼ tsp ground turmeric1 tsp red chilli powder1½ tsp ground cumin2 tomatoes, finely chopped2 hot green chillies, finely chopped750ml/1¼ pint fish stock1¼ tsp salt½ tsp sugar2 tbsp chopped fresh coriander 1 lemon, juice onlypinch ground cardamom 2 tbsp oil 4 green cardamom pods, crushed 10 peppercorns, crushed 2 bay leaves 1 tsp onion seeds 1 tsp fennel seeds 1 large onion, finely chopped ¼ tsp ground turmeric 1 tsp red chilli powder 1½ tsp ground cumin 2 tomatoes, finely chopped 2 hot green chillies, finely chopped 750ml/1¼ pint fish stock 1¼ tsp salt ½ tsp sugar 2 tbsp chopped fresh coriander 1 lemon, juice only pinch ground cardamom boiled basmati rice boiled basmati rice Method Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes.Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm.Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice. Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes. Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm. Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice.