BENGALI MACHHER JHHAL
INGREDIENTS
750 gm Rehu machhali
2 tsp turmeric powder, 2 tsp red chilly powder
2 tbsp red chilies paste
½ cup mustard oil
¼ cup tomato puree, 2 tbsp onion paste
1 tsp mustard seed, 1 tsp dhania powder
¼ cup yoghurt (Thoroughly Whisked)
4-6 green chilies, 2 tsp garlic paste, ½’ ginger
2 tsp yellow mustard paste or powder
A bunch of coriander leaves finely chopped
2 tsp lemon juice
Salt to taste
METHOD
1 Wash the fish, marinate for 45minutes with turmeric powder, red chilly
powder, lemon juice, garlic paste and salt
2 Heat oil in a kadahi, deep fry (mild) the fish, and keep aside.
3 Add the garlic and mustard seed and sauté it till it splutter, add tomato puree, onion paste and cook till the oil separates, add red chilly paste, dhania powder, ginger, whisk curd, cook for few minutes, add water as required to make jhhal (curry)
4 Now add the fried fish and cook on low flame till the curry is finally done
5 Garnish with coriander leaves and serve hot with rice.
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Lalit Niranjan
24/09/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
