Today I'm posting a very basic fish curry recipe, which we call 'macher Jhol'. Much is 'fish' in bengali and 'Jhal' is a type of preparation with a thick dry fish gravy, mostly made with fish, shrimp or egg and cooked in a light. Bengali Meal is almost incomplete without a serving of Macher Jhol. Macher Jhol is a soupy fish curry where everything swims around and it's served best with steamed rice. This fish curry is made regularly at bengali households as well as on special occasions as it is very beloved by bengalis. It's very easy to make but tastes divine with hot rice.
Ingredients:
1/4 tsp onion seeds (kalonji)
2 medium potatoes
5 green chillies
1 1/2 tblsp coriander seeds
1 small sized fish (preferably rohu)
3 tblsp mustard oil
2 tsp turmeric powder
salt to taste
1 tsp cumin seeds.
How to make macher jhol :
1.Clean, cut and take off fish head.
2.Clean inside of the fish and wash thoroughly
3.Cut the fish into half-inch thick slices.
4.Pat dry with a kitchen towel and apply salt and turmeric powder.
5.Wash, take off and cut potatoes into half-inch thick finger sized pieces.
6.Wash, take off stems and slit the green chillies.
7.Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.
8.Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.
9.Remove, cool and heat up the oil again on medium heat.
10.Mix in the fish slices, few at a time and fry for a minute on each side.
11.Remove and keep aside.
12.Mix in potato pieces to the pot and stir fry for two to three minutes.
13.Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.
14.Mix in coriander-cumin paste and stir fry on lowheat up for a minute sprinkling a little water, if required.
15.Mix in two-cup of water, saut red potatoes, saltand simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.
16.Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.
17.Serve hot with steamed rice.
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