Sunday, 10 November 2013

Fish Jhal (Machher Jhal)

Though it is very common recipe, still I am putting one of my and bong's favorite food item into my blog. Especially, after a long travel or after a series of rich/junk and heavy meals this is what we would like to have. Even on a special bengali occasion, we would have this as, one of the comfort foods to balance with all the rich food items. 

·         Fish pieces (Rohu/Katla)- 4 nos.
·         Onion slices-1 no.
·         Capsicum slices-1 no.
·         Salt- to taste
·         Turmeric powder-1/2 tsp.
·         Kashmiri red chili powder-1 tsp.
·         Panch phoron(Panch phutana)-1/4 tsp.
·         Chopped Coriander leaves-2 tbsp.
·         Green chili-4 nos.
·         Mustard oil- as required.


·         Mix turmeric powder & salt with fish pieces.
·         Heat a pan with oil. Fry fish pieces into hot oil till it becomes brown. Remove it from heat & keep aside.
·         Put panch foron into the remaining hot oil. When is began to splutter put onion and capsicum into it. Cook 1 minute.
·         In a bowl mix turmeric powder, Kashmiri red chili powder salt and ¾ cup water together.
·         Put this mixture in it. When it began to boil put chopped coriander and green chili, put fried fish pieces also.
·         Leave it for boiling with cover for 10 minutes in low flame.
·         Remove the pan from heat, spread coriander leaf over it for garnishing.
·         Serve hot with hot steam rice. 

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