MACHER JHOL
It is a very popular dish in Bengal and Eastern part of the country; it is delicious and should be taken with steamed rice.
INGREDIENTS
1 small size fish (Prefer Rehu pr Katla)
2 medium potatoes, boiled , peeled and mashed
1/4 tsp onion seeds (kalaunji), 1 tbsp coriander seeds
6-8 garlic flake finely chopped, 8 green chilies finely chopped
1’’x1 ginger finely sliced,
1 tsp mustard seed, 1 tsp cumin seeds
1 tsp turmeric powder, 1 tsp red chilly powder,
¼ cup mustard oil
Salt to taste
METHOD
1 Clean inside of the fish, wash thoroughly, and take off fish head. Cut the fish into half-inch thick slices, add salt and turmeric and red chilly powder, and keep aside.
2 Dry roast coriander and cumin seeds, cool and grind to a fine paste.
3 Heat oil in a kadahi, let it attain the smoking point, remove and cool. Heat the oil again on medium heat, add fish and fry for a minute, take it out and keep aside.
4 Heat remaining oil in the same pan, add kalaunji, slit green chilies and fry for a few minutes. Mix in coriander-cumin paste and fry on low heat up for a minute sprinkling a little water, if required. Mix mashed potato and required quantity of water, salt and simmer for four to five minutes.
5 Now add the fried fish slices and simmer for two to three minutes till it is done.
6 Serve hot with steamed 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.
