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Machher Jhol (Bengali Fish Curry)

 

 

The other day, when I bought some pomfret, I badly wanted to try out some new dish. Somehow, Machher Jhol was the first thing that came into my mind. Machher Jhol is a traditional Bengali Fish Curry, where in Machher means fish and Jhol means curry. The Bengalis prefer Hilsa, Katla and Rohu, but use Pomfret as well. On googling, I found that the dish can be prepared in various ways. Some recipes called for vegetables as well. After a lot of thought, I decided to follow Niru Gupta’s recipe. The moment I tasted the dish, I realised that it tasted exactly like the one we had at a hotel in Kolkata during a stopover. Isn’t that great ??

Let’s get on with the recipe

 

 

Machher Jhol (Bengali Fish Curry)

Source: Niru Gupta

Machher Jhol (Bengali Fish Curry)

The other day, when I bought some pomfret, I badly wanted to try out some new dish. Somehow, Machher Jhol was the first thing that came into my mind. Machher Jhol is a traditional Bengali Fish Curry, where in Machher means fish and Jhol means curry. The Bengalis prefer Hilsa, Katla and Rohu, but use

Ingredients
  

  • 500 gms Fish steaks
  • 1/2 cup Mustard oil - (I used refined oil)
  • 1/2 teaspoon Onion seeds/ kalonji
  • 1/4 teaspoon Cinnamon (broken in small pieces)
  • 4 Cloves
  • 4 Green cardamoms
  • 1 Bay leaf
  • 2 Slit green chillies
  • 3 cups Water
  • Coriander leaves for garnish

For the Marinade

  • 1 teaspoon Turmeric powder
  • to taste Salt

To be Ground

  • 1 - 1/2 cups Roughly chopped Onion
  • 1 teaspoon chopped garlic
  • 2 teaspoons chopped ginger
  • 2 - 3 Dried red chillies
  • to taste Salt
  • 1/2 teaspoon Turmeric powder

Instructions
 

  • Grind all the ingredients mentioned above (in the to be ground list) to a smooth paste.
  • Wash the fish and apply salt and turmeric powder over all the pieces. Keep aside for at least 15 minutes.
  • Heat oil and fry the fish steaks till golden brown on either side. Drain and keep the fish aside.
  • In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf and stir for a minute. Add the ground paste.
  • Saute till oil separates, then add the green chillies and stir for another minute. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
  • Add the fish and bring to a boil. Transfer to a serving plate immediately and garnish with the chopped coriander leaves. Serve hot with Rice.

Notes

 
 

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