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MACHER
JHOL(FISH CURRY)
A
traditional style of cooking fish from the Ganga
river delta.
|
INGREDIENT
:
Carp
- 500 gm.
(cut into medium sized pieces)
Turmeric powder
-
5 gm.
Cumin powder
- 5 gm.
Coriander powder
-
5 gm.
Panch-phoran
- 1 gm.
Green chilies(sliced)
- 10 gm.
Seasonal vegetable
-
100 gms
(cauliflower,
aborigines, French bean)
Potatoes (2
whole)
- 150 gms
(cut lengthwise like finger
chips )
Oil -
15 ml.
Salt to taste
|
METHOD
:
Rub salt and turmeric on fish. Heat
oil in a pan and lightly fry the fish and remove.
Cut vegetables lengthwise and soak them in water
and combine cumin and coriander into paste with
a little water. Heat oil, add Panch-phoran and
one green chili, add vegetables, saute lightly
and add masala paste after 5-6 mins. Stir well
and add 2 tbspn. water. Cook on low fire till
vegetables are done. Add fish and simmer for
5 mins. Add 2 green chilies and chopped fresh
coriander, check seasoning. Serve hot with boiled
rice.
Time
taken -- 30 mins.
Serves -- 6.
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