Fish Curry (Macher Jhol)

Ok  was discussing about Bengali people with a friend today and one happened to turn up at home with wonderful home made fish curry. So decided to post a recipe of the same courtesy his wife. Thanks Bong Bandhus :-)

 

Pic courtesy http://bengalicuisine.wordpress.com
To Read their version of Macher Jhol click here

Ingredients:

• 1/4 tsp onion seeds (kalonji) or kalo jeera
• 2 medium potatoes
• 5 green chillies
• 1 1/2 tblsp coriander seeds
• 1 small sized rohu fish
• 3 tblsp mustard oil
• 2 tsp turmeric powder
• salt to taste
• 1 tsp cumin seeds

How to make macher jhol :

• Clean, cut and take off fish head.
• Clean inside of the fish and wash thoroughly.
• Cut the fish into half-inch thick slices.
• Pat dry with a kitchen towel and apply salt and turmeric powder.
• Wash, take off and cut potatoes into half-inch thick finger sized pieces.
• Wash, take off stems and slit the green chillies.
• Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.
• Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.
• Remove, cool and heat up the oil again on medium heat.
• Mix in the fish slices, few at a time and fry for a minute on each side.
• Remove and keep aside.
• Mix in potato pieces to the pot and stir fry for two to three minutes.
• Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.
• Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required.
• Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.
• Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.
• Serve hot with steamed rice.