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By Chef Chandan Prajapati

Machher Jhol / Bengali Fish Curry

INGREDIENTS

Fish cut into slices  or Cubes- use 1/2kg fish

(best fish for this recipe is Rohu and Katla)

Potato raw - Use 2 medium sized

Mustard Oil for Deep frying

For Marinade

Turmeric powder -1/2 tsp

Red chilly powder - 1 tsp

Salt

Mustard oil - 1tsp

For Gravy

Mustard oil - 4 tbsp

Kalonji or onion seeds

Onion chopped - use 2 peeled onions

Tomato chopped - use 2 whole

Ginger garlic paste - 1 tbsp

Green chilli chopped - use 2 -3 chillies

Green chilli slit into half - use 3-4 chillies

Turmeric powder - 1 tsp

Salt to taste

Water - 500 ml or as required for gravy

Roasted Cumin and grounded - 1/2 tsp

METHOD

Marinate the fish with salt, turmeric powder, chilly powder and mustard oil. Deep fry the fish in Mustard oil and keep aside.

Peel the potatoes and cut into wedges. Deep fry the potatoes till half done and keep aside.

Now for the preparation of gravy heat a kadai or deep pan. Add mustard oil. Heat till smoking point. Add kalonji or onion seeds and let it crackle. Add chopped onion and tomato and sauté till light brown. Add chopped green chillies and ginger garlic paste. Sauté for a minute and add salt and turmeric powder. Cook for a minute more. Add the slit  green chillies and some water. Add the fried potato wedges and cook for 10 minutes approximately till the gravy is thick enough. Add the fried fish gently to the gravy. Cook for 5 minutes more on slow flame.

Once the fish is ready sprinkle little roasted cumin powder on the dish and serve hot.

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