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Machar Jhol
Method
- Clean and wash the fish.
- Chop the fish into medium sized pieces.
- Apply salt and1/4 tsp turmeric powder to the fish pieces and keep aside.
- Chop the vegetables into medium sized pieces and keep them soaked in sufficient water.
- Roast the coriander seeds, cumin seeds and black
- peppercorns on a pre-heated tawa till aromatic.
- Grind them along with little water to a paste. Keep aside. Heat oil in a kadai.
- Fry the fish on a medium flame till done.
- Remove and keep aside.
- In the same oil, add the paanch phoran, bay leaf and dry red chilli.
- Saute for few seconds.
- Add the vegetables, salt, 1/4 tsp turmeric powder and the ground paste.
- Saute till oil separates.
- Add sufficient water and cook the vegetables on a low flame till done.
- Add the fried fish pieces.
- Gently mix. Cook on a medium flame for 2 to 3 minutes
- so that fish pieces mix well with the jhol (gravy).
- The jhol should be watery in consistency.
- Garnish with coriander leaves and serve hot with steamed rice.
Ingredients:
2 - medium sized of bhetki/rahu/ katla fish
2 - medium sized potatoes
3 - parwar
1 tsp - panch phoran ( combination of aniseeds, methi seeds, mustard seeds and black cumin seeds)
� tsp - coriander seeds
1 tsp - cumin seeds
� tsp - black peppercorns
5 to 6 tbsp - oil
� tsp - turmeric powder
1 - bay leaf
1 - dry red chilli
sufficient water for cooking the vegetables
handful of finely chopped coriander leaves (to garnish)
salt to taste
2 - medium sized of bhetki/rahu/ katla fish
2 - medium sized potatoes
3 - parwar
1 tsp - panch phoran ( combination of aniseeds, methi seeds, mustard seeds and black cumin seeds)
� tsp - coriander seeds
1 tsp - cumin seeds
� tsp - black peppercorns
5 to 6 tbsp - oil
� tsp - turmeric powder
1 - bay leaf
1 - dry red chilli
sufficient water for cooking the vegetables
handful of finely chopped coriander leaves (to garnish)
salt to taste
RECIPES BY ANITA RAHEJA
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