MACHER JHOL(FISH CURRY)
A traditional style of
cooking fish from the Ganga river delta.
Carp - 500 gm.
(cut into medium sized pieces)
Turmeric powder - 5 gm.
Cumin powder - 5 gm.
Coriander powder - 5 gm.
Panch-phoran - 1 gm.
Green chilies(sliced) - 10 gm.
Seasonal vegetable - 100 gms
(cauliflower, aborigines, French bean)
Potatoes (2 whole) - 150 gms
(cut lengthwise like finger chips )
Oil - 15 ml.
Salt to taste
Rub salt and turmeric on fish. Heat oil in a pan and lightly fry the fish and remove. Cut vegetables lengthwise and soak them in water and combine cumin and coriander into paste with a little water. Heat oil, add Panch-phoran and one green chili, add vegetables, saute lightly and add masala paste after 5-6 mins. Stir well and add 2 tbspn. water. Cook on low fire till vegetables are done. Add fish and simmer for 5 mins. Add 2 green chilies and chopped fresh coriander, check seasoning. Serve hot with boiled rice.
Time taken
-- 30 mins.
Serves -- 6.
