Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style)

          This is purely a simple traditional Bengali fish curry that is made in most of the Bengali homes. Cooked with minimum of spices, it is prepared on a daily basis. There is nothing like having this comfort food along with hot steamed rice and with a dash of lime. A little bit of raw mustard oil drizzled on the end product imparts a very good flavor to the dish. So check out the step by step pictorial recipe to prepare it.

• 1 Pomfret fish, cut into 3-4 pieces
• 2 pinches of salt to marinate
• 2 pinches of turmeric powder to marinate
• 3 tbsp. mustard oil
• few cauliflower florets
• 4-5 vadi (dried lentil dumplings)
• 1/2 tsp. nigella seeds (kalonji)
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1 tsp. roasted cumin powder
• 1/2 tsp. turmeric powder
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. raw mustard oil

          Marinate the fish pieces and the cauliflower florets with salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the vadi till golden in color. Drain and keep aside.

          In the same oil fry the fish pieces and the florets separately till light brown in color. Keep them aside.

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Now add the ginger paste and all the dry spices mixed with a little water. Sauté till dry.

          Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish, fried cauliflower and fried vadi. Cover and simmer for 4-5 minutes or till the cauliflower turns soft.

          When done, add the coriander leaves and raw mustard oil and switch off the flame. Keep it covered for 5 minutes. 

          Serve with plain steamed rice, few green chilies and lime wedges.

                             Heat oil & fry vadi , marinated fish & cauliflower separately.

                                Temper same oil with nigella seeds & green chilies. 

                   Add ginger paste & all dry spices mixed with some water. Sauté till dry.

                        Add 1 & 1/2 cups water & bring to a boil. Drop fried fish, fried 
                    cauliflower & fried vadi. Cover & simmer till cauliflower turns soft.

                   Add coriander leaves & raw mustard oil. Switch off flame. Keep it covered 
                   for 5 minutes. 

                            Serve with plain steamed rice, few green chilies & lime wedges.

Aloo Phool kophi diye Bata Macher Jhol (Bengali Style Fish Gravy with Cauliflower)

       
           This is a typical Maacher Jhol (Bengali style Fish gravy) prepared with potatoes and cauliflower. This is a great winter food. It is very light on the tummy and is relished with steamed rice. I like mine with a dash of lime. In this recipe I have used Bata Maach, which is a fresh river water fish and is generally relished by most of the Bengali crowd. 

          In the absence of it, you can pretty much use any small fish to prepare this gravy. This type of thin gravy is generally served to small kids (with boiled & mashed rice) and also to the elderly as it is mildly spiced. Fish has omega 3 fatty acids, vitamins, calcium, magnesium, etc. So it is a healthy choice. So check out the step by step pictorial recipe to prepare it.

• 4-5 Pieces of Bata Maach 
• 1 potato, sliced lengthwise
• 1 cup cauliflower florets
• 1 tomato, chopped
• 1 tsp. ginger paste
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 2 green chilies, slit
• 1 tsp. cumin-coriander powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry them till light golden in colour. Drain and keep aside. 

          Temper the same oil with kalonji. Sauté for a few seconds and then add the potatoes and cauliflower. Fry till light brown. Add the tomatoes and continue to fry till it is nicely mashed.

          Add the ginger paste, coriander-cumin powder and turmeric powder mixed with a little water. Sauté till the oil separates then add 2 cups water and bring it to a boil.

          Now add the fish pieces, green chilies and salt. Cover and simmer on a medium flame for 4-5 minutes or till the veggies are cooked. Add ghee and coriander leaves. Mix well and serve with plain steamed rice.

Marinate fish with a pinch of salt & turmeric powder for 10 minutes.

Heat oil & fry them till light golden in colour. Drain & keep aside.

          Temper same oil with kalonji. Add potatoes & cauliflower 

 florets. Fry till light brown.

Add ginger-garlic paste, turmeric powder & coriander-cumin powder 

mixed with a little water. Fry till oil separates.

Add tomatoes.

Fry till it is mashed.

Add 2 cups water, green chilies & salt. Bring it to a boil.

Drop the fried fishes. Cover & simmer on a low flame for 4-5 minutes or 

till the veggies are cooked.

When done, add ghee & coriander leaves.

Serve with plain steamed rice.