Best part of staying with MIL is getting to know a certain time period and stories associated with that. And obviously that is her childhood. It's because of her, I sometimes can visualize the place and time with it's original color and flavor. Like a time-travel! I like it so much that, very often I insist her recalling some of those "much-listened" stories. And she never gets bored! The other day, while telling such an incident...she was casually telling me about her "mother's cooking" and I got this brilliant recipe. So basically this is my In-law-grandmother's (দিদিশাশুড়ি) recipe. It's an old family recipe. And I am lucky enough to keep it.
Recipe Source: In-law-grandmother
Yield: 6 servings
Ingredients for "Macher Tok Jhal":
- Rohu or Katla fish 6 large and thick pieces
- Mustard paste 3 tablespoon
- Cumin paste 1 tablespoon (cumin powder can be used as substitute)
- Tamarind water 4 tablespoon
- Dry red chilli 3-4
- Turmeric powder 1 tea spoon
- Salt & sugar as required
- Mustard oil for cooking
How to prepare "Macher Tok Jhal":
- Wash fish properly and drain. Rub them with some salt and turmeric powder. Keep aside for 15 minutes.
- Heat a frying pan with mustard oil and fry them golden in colour. Take them out.
- Take out any excess oil from the pan leaving 3 tablespoons into it. Add dry red chillies (don't forget to break them into halves while adding).
- Now mix mustard paste with tamarind water and half cup of plain water. Add this to oil.
- Mix in with quarter tea spoon turmeric powder and little salt. Let it start shimmering.
- Add in fried fish pieces. Adjust salt and sugar. The taste should be spicy and tangy with a balanced amount of sweetness. Add a tablespoon of raw mustard oil.
- Shimmer covered over low flame for 3-4 minutes flipping the fish pieces once in between.
- Give little standing time.
- Best served with steaming hot rice.
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