Parshe Machher jhol/Bengali fish curry

 

This fish is known as 'Parshe' in bengali, 'shevte' in konkani and 'mullet' in english.Machher jhol is a kind of a stew with veggies and fish.It is a wholesome dish to be served with rice.It's a favourite in almost every bengali home..with veggies and fish so nothing else is much required :)

Ingredients -
parshe machh/mullet fish
brinjal/egg plant/baigan
potato/alu
ginger paste
tomato
mustard oil
black cumin/kala jeera/kalonji/nigella/onion seeds
green chillies
coriander/dhaniya powder
cumin/jeera powder
turmeric/haldi powder
red chilly/mirchi powder
sugar
salt
coriander leaves/dhaniya patta(optional)

Method -
Wash the fish pieces well.
Marinate the fish with salt,turmeric,red chilly powder.
Chop the brinjal and potato length wise(not small).
Heat mustard oil in a kadhai/wok.
Once the oil becomes hot fry the fish pieces in it.
Keep the fried fish aside.
In the same oil add some kala jeera seeds.
Once they splutter add freshly made ginger paste and roughly chopped tomatoes,brinjal and potatoes.
Add chopped green chillies.
Add salt,haldi,mirchi,dhaniya,jeera powder,sugar(pinch).
Saute for sometime till rawness of ginger,masala powder is gone.
Add some water to get a consistency and add the fried fish pieces.
Let the fish and veggies cook till they are soft for about 5-8min.
Check the salt for taste and finally garnish with fresh coriander leaves.
Server this machher jhol with hot steamed rice and kachha posto :)
kachha posto is a paste of - poppy seeds/posto/khus-khus,green chilly,salt,mustard oil.