Bhetki macher Jhol

Bhetki Maacher Jhol

Bhetki Maacher Jhol

Ingredients:

Small Size Bhetki Fish...........................................................1, cut into two pieces

Potato.(Aloo)........................................................................1,cut lengthwise into 6 pieces

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

Green Chilly(Kancha Lanka Chera).......................................4-6,slit

Bay Leaf(.Tej Pata)...............................................................2

Cumin Seeds(Jeere gota).......................................................1 pinch

Green Chilly Paste.(Kancha Lanka Bata)................................1 tsp

Turmeric Powder(Holud Guro)...............................................1/2 tsp

Cumin Powder(Jeere Guro)....................................................1 tsp

Coriander Powder (Dhone Guro)............................................2 tsp

Salt (Noon )............................................................................as per taste

Mustard Oil(Sorsher Tel)............................................................6 tbsp

You can add vegetables like wax gourd (Potol) pieces and also lentil dumplings (Bori) to the dish. Fry them in oil and add.

Heat the mustard oil in a wok.

If using lentil dumplings (Bori/Vari) fry and remove to a dish. Add more oil if required.

When the oil is hot, add the fish pieces one by one and fry both sides lightly in medium flame and remove.

In the same oil, add bay leaves and cumin seeds. Stir a bit and then  fry the potatoes. If you are adding wax gourd, fry along with the potato.

In a bowl , mix turmeric powder, salt, chilly paste and coriander powder with a little water .

Now, mix this to the potatoes in the wok. Give all a mix.When the mix starts to boil put a lid, reduce the flame and let cook till soft.

 After about 5-7 minutes remove lid and add slit green chilly's .

Add the fish pieces.Also add 1 tsp ginger paste.

Adjust the gravy, by adding more water. When the water comes to a boil , remove the  wok and dish out.

Serve hot with plain rice. Enjoy.

Alu Diye Paatla Maacher Jhol

This is the most common preparation for fish, ideal for everyday eating, as it is neither oily  nor spicy and easy to prepare. It is my mom-in-laws recipe that Mr Hubby just adores. Having a weak stomach all along he prefers this dish to others. Alu diye maacher jhol, is a thin  runny fish dish. In winter , fresh vegetables are available in plenty in Bengal and they lend an absolutely great and different taste.

I prepare maacher jhol with vegetables but it does not have onion in it. Prepare it with Brinjals ,potatoes, cauliflower, wax gourd,pumpkin all  together in one curry along with fish.

A squeeze of fresh lime adds to the taste.

Alu Diye Paatla Maacher Jhol

Alu Diye PaatlaMaacher Jhol

Ingredients :

Fish (Rohu/Katla/Telapiya types of fish )...............................500 grams,cleaned &washed

Potato (Alu)..........................................................................2 medium,cut into fingers

Turmeric Powder (Holud Guro ).......................................................1 tsp

Coriander Powder (Dhone Guro )......................................................1/2 tsp

Chilli Powder (Lonka Guro )..............................................................1/2 tsp

Salt(Noon).............................................................................as per taste

Mustard Oil.(Sorser Tel)................................................................2 tbsp

Nigella Seeds/Onionseeds(kalo Jeere).........................................a pinch

Green chillies.......................................................................3-4 slit length wise

Water...................................................................................3/4 cup or according to the gravy required

For Garnishing( optional)

Fresh Coriander leaves,Finely chopped.................................................1 tbsp chopped

Method :

Apply 1/2 tsp turmeric powder and 1 tsp saltto the fish and keep aside for 15 minutes. 

Apply 1/2 tsp salt to the potatoes and keep aside for 5 minutes.

Heat 1 tbsp oil in a wok.

Fry the fish in batches on a medium flame till light golden brown. Add more oil if required. Discard leftover oil.

Make a paste of the remaining turmeric powder and coriander powder with a little water and keep aside.

Heat the remaining oil in a wok.

Lower the flame and add the onion seeds. When they splutter , add the potatoes and saute for 3-4 minutes.

Add the spice paste( Masala Paste)and fry for a few minutes till oil separates.

add water ,salt to taste, slit green chillies and bring to a boil.

Cover and simmer till the potatoes are soft.

Add the fish and cook uncovered, on low flame, for 3-4 minutes or till the fish is cooked.

You can garnish with chopped coriander if you like.

Serve hot with plain rice

Alu Diye Paatla Maacher Jhol

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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.