This is a traditional Bengali recipe where jute leaves or Paat Shaag in the local lingo is cooked with small river water fish called Mola Carplet or Mourola Maach. It is a very simple and an easy recipe with very few ingredients. This dish is considered to be a summer recipe as it is light for the stomach and so comforting.
Mourola Mach diye Paat Shaag er jhol is purely a homemade one as it is not found in any restaurant. So if you happen to come across this type of greens, go ahead and prepare this amazing dish and enjoy with hot steamed rice. So check out the step by step pictorial recipe to prepare this regional recipe.
- 1-2 bunches of Paat Shaag
- 200 gms. mourola maach
- 2 cups water
- salt to taste
- 1/2 tsp. turmeric powder
- 2 green chilies, slit
- 2 tbsp. + 1 tsp. mustard oil
- 1/2 tsp. nigella seeds
- 1 dry red chili
- 4-5 garlic cloves, chopped
- 1 onion, chopped
Wash, rinse and drain the paat shaag. Then chop it finely and keep aside.
Clean the mourola maach well. Wash, drain and keep aside.
Bring 2 cups water, turmeric powder and salt to a boil.
Add the chopped Paat Shaag and green chilies.
Simmer for 8-10 minutes on a low flame till the greens are tender. Keep aside.
Heat oil in a pan and fry the fish with a pinch of turmeric powder and salt till crisp. Keep aside.
Temper the same oil with dry red chili and nigella seeds. Sauté for a few seconds.
Now add the chopped garlic and sauté till it changes colour.
Add the chopped onion and fry till light brown.
Add the cooked greens and the fried fish. Mix everything well and simmer for 1-2 minutes.
Switch off the flame and drizzle a tsp. of raw mustard oil to enhance the flavour.
Serve this amazing curry with hot steamed rice for a great comfort meal.
Switch off the flame & drizzle a tsp. of raw mustard oil.
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