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May 19, 2015

Macher Jhal

Ingredients :


  1. Rui/Katla/Parshe/Bhetki Or any fish you like - 8 pieces
  2. Turmeric - 1 teaspoon
  3. Salt - 1/2 teaspoon
  4. Mustard Oil - 4 tablespoons + 2 tablespoons
  5. Kalonji/Nigella Seeds/Kalo Jeere - 1/2 teaspoon
  6. Green chili - 3 to 4
  7. Black Mustard Seeds - 2 tablespoons
  8. Yellow Mustard Seeds - 2 tablespoons
  9. Salt to taste
  10. Turmeric - 1/2 teaspoon
  11. Chopped Cilantro - for garnishing


Recipe :

Take the fish and wash under the tap water, marinate with 1 teaspoon turmeric & 1/2 teaspoon salt and keep aside.
Now take the black & yellow mustard seeds in a grinder, add some salt, 2-3 green chilies & 4 tablespoons water and grind to make a fine paste. Take the paste in a medium bowl, add 1/2 cup water into the bowl and make the paste thinner. Now strain the thinner paste through a strainer and keep aside.
Heat 4 tablespoons of oil in a pan, when the oil is Smokey hot, add the fish pieces, fry till golden and take them out of the pan and keep aside. Do the same for the rest of the fishes. Do not use the oil, through it if there is any oil in the pan left.
Heat fresh 2 tablespoons of Oil, add Kalo jeere, Chilies to the pan.
Now add the thinner mustard paste into the pan, salt & turmeric and let the gravy boil for some time. Add the fried fish pieces to the pan and boil till the gravy thicken and oil starts floating on the top. Turn off the heat.
Sprinkle chopped cilantro on the top and serve with steamed rice.
 

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