Saturday, March 14, 2015

Maach er Jeerer Jhol

Hi all...after a long time again!
Sometimes it just happen like feel lack of motivation or may be too lazy to take photos or writing recipes... Just going through that phrase ...However feeling good to post something in my Blog after so long!
Today I am posting another Bengali recipe...Maacher Jeerer Jhol (Cumin flavoured runny fish curry). This is HOT, simple, full of flavour and light at the same time. A perfect pair with a bowl of steaming hot rice.
Ingredients for "Maach er Jeerer Jhol":
Yield 6 servings

  1. Rohu/Katla/Tilapia etc. 6 pieces (I used Tilapia)
  2. Potato 4 large (cut into quarters lengthwise)
  3. Tomato 2 medium (cut into wedges)
  4. Ginger-chilli paste 2 tablespoon
  5. Cumin powder 1 heaped tablespoon
  6. Kashmiri chilli powder 1 teaspoon
  7. Turmeric powder as needed
  8. Salt according to taste
  9. Sugar 1/2 teaspoon
  10. Nigella seeds 1 teaspoon
  11. Green chilli 2-3
  12. Mustard oil (or any other oil if mustard oil is not available)
How to prepare "Maach er Jeerer Jhol":
  • Clean and wash fish pieces. Smear some salt and turmeric powder nicely. Leave it for 15 minutes. Do the same with potato.
  • Heat a pan with mustard oil. Fry potato pieces until they are cooked. Take them out from oil. Now fry fish pieces until they are nicely golden. Take them out to a plate.
  • Take a small bowl. Add ginger-chilli paste, cumin powder, turmeric powder, chilli powder to it. Mix with half cup water.
  • Now temper remaining oil (there should be 2-3 tablespoon oil left...if not...add some more) with nigella seed (rub them few times with your hands before adding to increases the flavour) and chilli.
  • Add spice mix to oil...cook until spices are fragrant and oil is separated from spices. Add fried potato. Mix and cook covered for a minute or two over low flame. Add tomato. Stir for couple of minutes. Add two cups (or as much gravy you want) hot water. Bring it to boil...add salt and half tea spoon sugar. Shimmer covered for 2-3 minutes. Add fish pieces to gravy.
  • Cook covered for more couple of minutes. Turn off the heat. Give it little standing time and serve with steaming hot rice.
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