Yes, I am a typical fish-eater Bengali! I love fish more than chicken or any other meat. Unlike most Bengalis Hilsa is NOT my most favourite one. I would rather go for small fishes like "puNti", "Mourola", "Bata" ! Bata is little bigger than puNti or mourola.
I had a real feast during my last visit to home! Here I am sharing a very light yet tasty recipe with "Bata" fish. This dish is perfect for hot summer days or anytime! This is kind of runny fish curry (patla macher jhol) with summer vegetable and minimum spices.
Yield 4 serving
Ingredients for "Bata Macher Jeerer Jhol" :
- Bata mach 4 pieces (mine was about 6 inches each)
- Ridge gourd 3 medium (cut into large pieces)
- Potato 3 medium (cut into wedges)
- Tomato 1 large (sliced)
- Bori /lentil nuggets 10-12 pieces
- Green chili 3-4 (or according to your taste)
- Nigella seed 1/4 tea spoon
- Cumin powder 3 tea spoon
- Red chili powder 1 tea spoon
- Turmeric powder as needed
- Salt to taste
- Sugar 1/2 tea spoon
- Oil 2 table spoon for cooking + more for frying fish (preferably mustard oil)
How to prepare "Bata Macher Jeerer Jhol":
- Cut, scale and clean fishes. Wash very well and dry them with kitchen towel. Rub fishes with salt and turmeric powder. Marinate for 10-15 minutes.
- Boil potato wedges with water till they are cooked but not mushy.
- Heat mustard oil in a pan fry fishes carefully till they are nicely golden. Don't need to deep fry. Shallow fry the fishes. Take fishes out from oil.
- Fry boris and take them out from oil.
- Reduce the oil leaving 2 table spoon in the pan.
- Now take cumin powder, chili powder and turmeric powder in a small bowl. Mix with half cup water.
- Back to the pan now. Temper oil with nigella seed and a green chili. Give it few stir.
- Add spices mix to oil now. Cook over high for couple of minutes. Add tomato slices. Add salt. Cook for another minute and add ridge gourd pieces. Give it few nice stirs. Cover and cook for couple of minutes.
- Add boiled potato pieces. Mix well and add 1 and 1/2 cup to 2 cups water (or as much gravy you want. It is supposed to be watery though). Bring it to boil. Add fried boris. Shimmer for a minute before you add fried fishes to gravy. Add green chilies. Check seasoning and add sugar. Shimmer covered for 3-4 minutes and turn off the heat.
- "Bata Macher Jeerer Jhol" is ready to serve now. Served best with steaming hot rice and a piece of "Gondhoraj Lebu"!