FISH IN BENGALI SAUCE

 

FISH IN BENGALI SAUCE

MACCHER JHOL

what do we need to prepare maccher jhol?
 

Ingredients:

1 kg white-fleshed fish
3 large onion peeled, chopped
8 whole red chillies dried
2 tsp finely grated ginger
1 tsp salt
6 whole green chillies
1 1/2 tbsp red chilly powder
6 bay leaves
1 1/2 tsp ground cumin seeds
1 tsp kalonji
1 tsp ground turmeric
1 1/2 tbsp ground coriander seeds 
2 tbsp mustard oil or vegetable oil
 

 
METHOD TO PREPARE MACCHER JHOL

How to cook bengali fish fry:
 

  • Cut the fillets in about 4cm size.
  • Rub the fish well with the 1 tsp of turmeric and 1 tsp of salt and set aside for 15-20 minutes.
  • Heat the oil in a non-stick frying pan over a medium flame. If you are using mustard oil, let it get smokingly hot.
  • Now put the fish pieces in the frying pan and brown lightly on all sides without cooking them through.
  • Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
  • Combine the ground coriander seeds, the cumin seeds,finely grated ginger, 1 tsp turmeric powder,chilli powder and 1/2 tsp of salt in a small bowl. Add 3 tbsp of water and mix it well.
  • Remove all but 3/4 tbsp of oil from the frying pan. Heat the frying pan over a medium flame.
  • When oil becomes hot, put in the nigelia seeds. A few seconds later, put in the whole dried red chillies in the oil.
  • As soon as they start getting darken a bit, put in the bay leaves. When the bay leaves becomes darken, put in the chopped onion in the oil.
  • Stir and fry the onion, lowering the heat, if necessary, until it is translucent and caramelised brown. Add the spice paste.
  • Stir and fry it for about 2 minute. Now put in the fish in a single layer as well as 1 cup of water. Lay the green chillies over the fish.
  • Simmer over a medium heat for 2 minutes, spooning the sauce over the fish pieces as you do so. Now cover with lid. turn the heat to low and cook the fish for 15-20 minutes or until it is just done.
  • Serve pipping hot machher jhol (fish in bengali sauce)with rice.