Maacher Hingli(Fish Curry)

When I was a new bride and new at kolkata, having shifted base from the west of India, everything was new to me. Every morning, before all woke up, Baba used to go to "Macher Bajar" quite early. Ma used to wait for the" bajar" because she had to cook by 9 o'clock in the morning, before Hubby dearest and brother in law left after a meal of Maacher jhol-Bhaat. Tarkari and porota was put into tiffin boxes. Gone are those days as Baba is no more and Ma old and frail....

 Bengal unfolds as a gourmet's paradise.....Every Bengali loves his fish and has a menu for every possible fish. Magur Maach is associated with illness, as its light on the stomach and said to help build stamina.

Maacher Hingli prepared with Magur Maach is given below for you to follow....

Ingredients :

Fish (Magur Maach).............................................500 grams

Raisins (kismis)..................................................................250 grams

Mustard Oil(Sorser Tel)............................................................1/4 cup

Clarified Butter(Ghee)...........................................1/4 cup

Bay Leaf(Tej Patta).......................................................2

Asafoetida (Hing)............................................................1 pinch

Peppercorns(Gota Golmorich)..............................................10-12

Ginger Paste(Ada Bata)..................................................1 tbsp

Chilly Powder (Lanka Guro)..........................................1/2 tsp

Curd (Doi)..................................................................2 tbsp

Salt.........................................................................as per taste

Sugar (Chini)...........................................................1/2 tsp(Optional)

Procedure :

Cut Fish into large pieces.

Grind the Raisins (kismis) coarsely.

Heat oil and ghee in a wok. Add the bay leaves, hing and peppercorns.

Then add kismis paste, ginger paste, and red chilly powder.
Stir fry for one minute.

Beat the curd well and add. Stir to mix.

When all water evaporates, add the fish ,cover and cook.

Add salt and sugar.

When the gravy reduces transfer to a serving dish.