Ada Mouri Diye Maacher Jhole

My mother Krishna Sanyal's flair for cooking and culinary skills were hereditary. I will always remember my grand mother and mother as great cooks. My mom's first cooking lesson began in her mother's kitchen when she was just knee-high. Not only did she learn from her mother, she also mastered Bengali and non-bengali recipes from her nine elder sisters.

Having travelled to all corners of India on various postings with my dad,  she has an old cook book which is the culmination of a lifetime of interest in food from all over India.

Jhole is a Bengali meat or fish preparation, with or without vegetables, cooked in a light gravy.

Ingredients :

Katla/Rui Maach                                                              6-8 pieces

Ginger(ada)                                                                      1 inch piece

Fennel Seeeds(Mouri)                                                      4 tsp

Green Chilly (lonka)                                                         4

Mustard oil                                                                      4 tbsp

Salt                                                                                  as per taste

Method :

Clean the fish pieces and coat with lemon juice and salt for ten minutes. 

Then wash clean and pat dry.

Make a fine paste of the fennel seeds, two green chillies and the ginger together.

Now, heat the oil in a wok and lightly fry the fish pieces. The pieces are to be steamed so frying is optional.

Then put the ada- mouri-lonka paste with the fish pieces and add salt and two green chillies,slit. No turmeric is added.Add half a cup of water.

Cover with a lid and cook on low flame till the fish is soft. Not too much water is added and the oil is on a higher side.

Serve  hot with steamed plain rice.

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