MACHER JHOL

All types and all kinds of fish always bring happiness to every Bengali. This curry is simple yet flavourful, authentic but traditional Bengali dish for everyday's menu. Actually, sweet water fish (Rohu, Carp, Bhetki) works best for this kind of light and tasty fish curry.

INGREDIENTS:
6 Steaks of Rohu Fish (washed and cleaned)
1/2 Cauliflower (taken florets only)
1 Large Potato, cut into slices
1 Bay leaf
1/2 tsp Nigella seeds (kalonji)
A pinch of Asafoetida (hing)
1 Onion (chopped)
1 tbsp Garlic paste
1 tbsp Ginger paste
1 Tomato (chopped)
2 Green Chillies (finely chopped)
1 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Dry Mango Powder (amchur)
1/2 tsp Shahi Garam Masala
1 tsp Clarified Butter (ghee)
1/2 cup Mustard Oil
1 tbsp finely chopped Coriander Leaves (cilantro)
Salt to taste

METHOD:

Marinate all fish steaks with 1/2 tsp turmeric powder and little salt. Keep aside for 15-20 minutes.

Heat oil in a wok to smoking. Fry the fish steaks till golden brown. Now take out all fish pieces from the oil with a slotted spoon and set aside.

In the same oil, add bay leaf, a pinch of asafoetida and nigella seeds. Saute for few seconds. Then add onions in it. When onion gets translucent, add ginger and garlic pate in it. Fry for another 3 minues. Now add turmeric powder, red chilli powder, coriander powder and dry mango powder in it. Stir for another minute.

Add tomato, salt and green chillies in it, fry till tomato gets soften. At this point, add cauliflower and potato in it. Cover the lid and stir occasionally, till Potato and cauliflower get half cooked and coated with the spices nicely. Add 3/4 cup of warm water in it. Let it boil. After 3 minutes add all fried fish pieces in it. Cover the lid and cook for another 2 minutes.

Lastly, add shahi garam masala, clarified butter and chopped coriander leaves. Remove from heat and mix well.

Macher jhol is now ready to serve with steamed rice.

Linking this to Dish Name Starts M @ Learning to Cook