MACHER JHAAL (BENGALI FISH CURRY)

-
INGREDIENTS:
1. Fish 1 kg [any type] [cleaned and cut in medium size pieces]
Can use fish fillet or small fish also.
2. Mixed masala paste 4 tbs [onion,ginger,garlic,tomato]
3. Tomato paste 1 tbs
4. Green chillis 4 [sliced in half, lengthwise]
5. Dhania leaves [chopped] 1/4 cup
6. Tumeric powder 2tbs
7. Red chilli powder 1 tsp
8. Mustard paste 2 to 3 tbs [recipe given in EMFBC part 1]
9. Salt and sugar to taste
10. Mustard oil as per requirement [can use any other white oil also]

METHOD:
Wash the fish.
Add tumeric powder 1 tbs and salt and mix well.
Heat oil in a shallow pan or kadhai,until smoke comes out.
Fry the fish pieces in the hot oil both sides to a golden colour.
Reduce the heat and add the mixed masala paste.
Fry covered until oil comes out.
Add the tomato paste, other dry masalas,salt and little sugar.
[use less salt as fish already has salt in it]
Fry for a while.
Add the mustard paste,green chillis and stir well.
Add 2 cups water or more and increase the heat.
When boiling, add the fish pieces and stir lightly and reduce the heat.
Add the fresh dhaina leaves and cover and cook for 2 mins.[or till the desired gravy thickness]
Serve hot.

PS: Serve this fish dish with steamed rice.
Can use fresh tomato or curd in place of tomato paste.


TIP OF THE DAY:
When inviting guests for a meal, plan your menu ahead of time.
Cook dishes which you have tried out earlier and are confident to prepare.

Comments

Sangeeta Sinha said…
Mishtu, there is no recipe for mustard paste in EMBFC part 2. Will you please check?
April 18, 2008 at 5:52 AM
Post a Comment

Popular posts from this blog

KHOYA MUTTER PANEER

-
Image
INGREDIENTS: 1. Khoya 1 cup[crumpled] 2. Milk 2 cups 3.Frozen peas 3 cups [if using fresh peas ,then boil it in the microwave for 10 mins.] 4. Paneer 100 grms [cut in small cubes] 5. Tomato paste 2 tbs or puree 4 tbs 6. Mixed masala paste 4 tbs [onion,tomato,ginger ,garlic] 7. Bengali garam masala 1 1/2 tsp 8. Tumeric powder 1tsp 9. Red chilli powder 1 tsp 10. Sliced green chilli 2 11. Kishmish 2 tbs 12. Whole jeera 1 tbs 13. Salt and sugar to taste 14. White oil 4 tbs METHOD: In a kadhai heat the oil and put whole jeera. Let it splater. Add the paneer and fry till light golden brown. Add the mixed masala paste , salt, sugar and all the other dry masalas. Fry on low heat ,till oil comes out from the sides. Add the tomato paste and green chillis and fry again. Now add the peas and khoya and mix. Add the milk and the kishmish. Cook covered in very low heat for a while or till oil come to the top of the gravy. PS: Serve this dish with naan or tandoori rotis. TIP OF THE DAY: Always cook ...
Read more

KHICHURI [Part two]

-
In ancient Bengal masoor dal,onion and garlic were considered as non-veg items.Which meant that food cooked with these items also fell under the non.veg catogary. Hence masoor dal khichuri is known as aamish[non-veg]khichuri. Did you know in olden days our bengali widows were vegetarians, so they could not have this khichuri along with many other food products. I really thank God, for the change in our society and our cultural advancement towards a modern India that these norms are no more prevelant. Coming to the taste part of khichuri, friends please do try both of them and give me your choice of which one is better. As for me at this age also I cant decide which one is my first choice. luv them both..................... INGREDIENTS: 1. Masoor dal 1 cup[orange dal without skin] 2. Rice 1 cup 3. Onion 2 large[thin slices lengthwise] 4. Garlic crushed 1 tbs 5. Ginger crushed 1 tbs 6. Tomatoes 2 medium size [cut in cubes] 7. Green chilies 2 8. Bengali garam masala 2 tsp. 9. Roasted jeer...
Read more

HOT AND SPICY CRABS

-
Image
INGREDIENTS: 1. Fresh live crabs 2 kg or 4 big size [ cleaned and cut into medium pieces] 2. Onion 2 big[finely chopped] 3. Garlic 1 full big size [crushed] 4. Ginger 1 inch piece[crushed] 5. Tomato 2 big [finely chopped] 6. Dhania leaves 1 bunch [finely chopped ,for garnishing] 7. Bengali garam masala 1 1/2 tbs 8. Roasted jeera powder 1 tbs 9. Tomato paste 2 tbs 10.White oil and ghee mixed 1 cup 11. Bay leaves 2 piece 12. Whole spices 1 tbs[cardamom,cinnamon, cloves and black pepper] 13. Tumeric powder 1 1/2 tsp[ haldi] 14. Red chilli powder as per taste [1 1/2 tsp] 15.Salt and sugar to taste METHOD: Put the mixed oil in a kadhai. Let it get heated.put the whole spices and bay leaves. Let it splater.add the crushed garlic and fry till it is brown. Add the chopped onion and ginger.fry well till it is light brown in colour Add the crabs and stir and fry until the crabs change to orange colour. Add all the other ingredients and stir. Reduce the heat and cook covered until the water that...
Read more