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MACHER JHOL

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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copy right reserved
Lalit Niranjan
24/09/2009

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