Tuesday, January 14, 2020

Bengali Style fish curry/ Macher jhol

Hi all,
Hope you haven't forgotten me. I am back with a post after 2 years! Not going to bore you all with the details but in general life has been busy and typing up recipes seemed like a tedious job. 
This fish curry I made last week was too good to be forgotten and blogging about it seemed to be the best option to keep it safe. I am not claiming this to be an authentic version, but this tasted very much like the one we regularly order from our favourite Bengali restaurant. I got the basic recipe idea from a Bengali friend. The authentic version uses mustard oil but I used normal vegetable oil. If you are a fish lover like me, try this one for a change you will love it
Ingredients
Fish - 500 gm (I used Haddock)
To marinate
Kashmiri chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt
For the sauce
Onion - 2 medium
Ripe Tomato - 5 small (preferably not the sour type)
Ginger garlic paste - 2 tsp
Cumin seeds - 1 tsp
Whole red chilli - 1 
Kashmiri chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt
Coriander leaves

Method
Marinate the fish with chilli powder, turmeric and salt and keep it aside for some time.
Shallow fry the fish until 3/4 th done.
In the same pan add the cumin seeds once it sputters add chopped onions. Sauté it until it has browned nicely.
Add ginger garlic paste and fry for 2-3 minutes.
Add chilli, turmeric, coriander and sauté until the raw smell goes.
Meanwhile blanch and puree 5 tomatoes.
Add the tomato puree to the onion paste.
Add water, some salt and boil. 
Carefully add the cooked fish and let it boil for 2-3 minutes.
Check salt. If the gravy is sour add a tsp of sugar.
Garnish with coriander leaves.
Let it sit for some half an hour for the flavours to mingle.
Serve with rice. Enjoy !



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