Bengali Macher Jhol
Prep Time : 10 minutes
Cook time : 30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Moderate
Author: Smita , Smi’s Bengali Recipes
o 1/2 tsp tumeric powder, salt to taste
o 2 medium Potatoes , peeled and cut into thin wedges
o 6-8 Cauliflower florets cut in large pieces
o 2-3 Bay leaves
o 1 tsp Ginger Paste
o 3-4 Whole dry red chilies ,broken into small pieces
o 1 tsp black nigella seeds
o 2 tsp cumin powder
o ½ tsp Sugar
o 3 tbsp. Mustard Oil
o 1 tsp Turmeric Powder
o ½ tsp Red Chili Powder
o 2 tbsp. chopped cilantro
o Salt (to taste)
Peel the potatoes and cut them and your cauliflower in long chunky pieces.
Apply some turmeric powder and salt on to the fish pieces and set aside . Heat 3tbsp mustard oil in a pan and let it come to high heat till it almost reaches smoking point . Then fry one side of the fish pieces without reducing the heat . Don't try to flip the fish too soon else it will stick to the pan and break .
Once one side of the fish are nicely browned then flip over each one to fry the other side . Then remove and set aside, we will use the oil from the fried fish for making the fish jhol /stew.
Add in more mustard oil if required and add in the nigella seeds, broken whole red chilies, bay leaves and turmeric powder . Then add in the ginger paste followed by the pieces of potatoes and cauliflowers along with 1/2 tsp of sugar and some salt . You can also add in the red chili powder now .
Next add in 2 cups of water and mix everything well . Cook over medium high heat . Check and fix the salt and then cover and cook for 5-6 minutes till the potatoes and cauliflowers are 90% cooked . Finally add in the fried fish and cover and cook for another 3-4 minutes on low flame . Sprinkle on some chopped coriander leaves or cilantro.
Enjoy macher jhol with steamed rice and some fresh lemon slices and green chilies for the perfect meal .