Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bangali maacher jhol (simple bengal fish curry). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Bangali maacher jhol (simple bengal fish curry) is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Bangali maacher jhol (simple bengal fish curry) is something that I’ve loved my whole life. They’re nice and they look fantastic.
Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. I have added the dill leaves too to the dish as I love the flavor that comes with it. You can make this recipe with any kind of fish that you like.
To begin with this recipe, we have to prepare a few components. You can cook bangali maacher jhol (simple bengal fish curry) using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bangali maacher jhol (simple bengal fish curry):
- Take 5-6 pieces rohu fish (peeled and de scaled)
- Make ready 2 potatoes (cut in wedges)
- Take 1 onion (cut in slices)
- Make ready 3 green chilies
- Get 1 tbsp Turmeric powder
- Get 1 1/2 tbspCumin powder
- Get 1 tbsp Ginger paste
- Prepare Salt
- Take 4-5 tbsp Mustard oil
- Take 1 bay leaf(optional)
Pat dry with a kitchen towel and apply salt and turmeric powder. Wash, take off stems and slit the green chillies. Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water. The most popular dish in East & West Bengal "Machher Jhol ".
Instructions to make Bangali maacher jhol (simple bengal fish curry):
- Mix the raw fishes with salt and turmeric
- Fry the fish in hot mustard oil, both sides
- Keep the fishes aside once fried, add some more oil in pan and add potatoes to fry
- After the potatoes are done, pour some more oil and fry the onion with chillies
- Add bay leaf, ginger paste, turmeric and cumin powder and stir well and salt to taste
- Now pour in a cup of warm water on the mixture and add on the fried potatoes and cover and simmer it
- Once the mixture comes to boil add the fried fish
- Serve it with steamed rice
Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water. The most popular dish in East & West Bengal "Machher Jhol ". It's means Fish (Machher) & Jhol (Gravy). The most common fish to prepare fish curry (Machher Jhol) is Rohu* (a kind of fresh water carp) or Rui Maach. The Bengali Fish curry or "Macher jhol" is a simple, traditional and probably most popular Fish dish among Bengalis.
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