Maccher jhol
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pomfret; cleaned and cut | |
| ; into pieces (900 g) | ||
| 1 | teaspoon | Turmeric powder; (5 g) |
| 2 | teaspoons | Salt; (10 g) |
| Oil for frying | ||
| ½ | teaspoon | Fenugreek seeds; (2 g) |
| ½ | teaspoon | Cumin seeds; (2 g) |
| 4 | Bay leaves | |
| 1 | cup | Onions; chopped fine (200 |
| ; g) | ||
| 4 | teaspoons | Ginger-garlic paste; (20 g) |
| ½ | cup | Tomatoes; chopped fine (100 |
| ; g) | ||
| 2 | teaspoons | Green chillies; sliced (10 g) |
| ¾ | teaspoon | Chilli powder; (4 g) |
| 1¼ | teaspoon | Coriander powder; (6 g) |
| 500 | millilitres | Water |
| 5 | grams | Coriander leaves; chopped |
Directions
APPLY half of the turmeric powder and salt to the fish pieces and keep aside. Heat oil in a pan and shallow fry the fish on both sides till three-fourths done. Remove from oil and keep aside. Add fenugreek seeds and cumin seeds to the same oil and saut‚ till they crackle. Add bay leaves and onions. Stir-fry on medium heat till golden brown. Add the ginger-garlic paste and saut‚ for a minute. Add tomatoes and simmer till the oil floats on top. Add green chillies, the remaining salt, chilli powder and coriander powder. Cook on a low heat for two to three minutes. Increase the heat. Add water and bring to a boil. Add the fish pieces and simmer. Cover and cook for 10 to 15 minutes, till the fish is done and the gravy is thick. Remove from heat onto a serving dish and serve hot, garnished with chopped coriander leaves.
Converted by MC_Buster.
NOTES : Mustard flavoured Bengali fish curry Converted by MM_Buster v2.0l.