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.
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