Koi Macher Shorshe Jhol (Climbing Perch Fish Curry - Bengali Style)

          Hi there, Today I prepared a very popular Mustard fish curry. Made with 'Koi Maach', also known as 'Climbing Perch Fish' in an onion-ginger-garlic-tomato-mustard gravy. Traditionally it is cooked in mustard oil for an authentic touch and flavour. Eggplants are added to this gravy, which is best relished with plain steamed rice. 

         Any other veggies like cauliflower, potato, raw papaya, raw banana, etc. can also be added as a substitute. The gravy can be thick or thin according to individual preference. You can make use of any other fish too, for this recipe. So all the fish lovers, go ahead and give this recipe a try and i'm sure you will love this delicacy.

• 2 Koi fish, cleaned, washed & drained
• 3 tbsp. mustard oil
• 1 tsp. panch phoron
• pinch of asafoetida (opt)
• 1 onion, chopped
• 1" ginger
• 2-3 garlic cloves
• 1 tomato, chopped
• 1/2 cup coriander roots (opt)
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1-2 green chilies, slit
• 1 tbsp. kasundi / mustard paste
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves, chopped

          
          Marinate the fish with a pinch of turmeric powder, red chili powder and salt for 10 minutes.  Heat oil in a pan and fry the fish on both sides till light golden in colour. Drain and keep aside.

          Grind the onion, ginger, garlic, tomatoes and coriander roots into a fine paste. Keep aside. Temper the same oil with panch phoron and asafoetida. Saute for a few seconds and then add the ground paste.

          Fry on a medium flame till the oil separates. Add all the dry spices and kasundi / mustard paste. Mix well and add 1 cup water. Bring it to boil. 

          Slowly drop in the fried fish and the slit chilies. Simmer for 4-5 minutes. When done, add the mustard oil and switch off the flame. Garnish with coriander leaves and serve with steamed rice.





Note...
1.  If using homemade mustard paste, please grind along with one green chili, pinch of salt and turmeric powder. This will avoid it from turning bitter.

Ilish Macher Jhol (Hilsa Fish Curry - Bengali Style)

          This is the very popular Ilish Maach'er Jhol or in simple terms Bengali Hilsa Fish curry. Hilsa fish is a river water fish and is much relished by most of the Bengali crowd. It is a must in the menu of any Bengali platter. This is the very basic fish gravy cooked with some potatoes thrown in. Eggplants, raw plantain or raw papaya too can be substituted. 

          You can cook any other fish too in the similar way. A little bit of raw mustard oil and coriander leaves added to the end product gives an authentic touch to the dish. Relish this delicacy with just plain steamed rice and a dash of lime. So check out the step by step pictorial recipe to prepare it.

• 2-3 pieces of Hilsa fish
• 1 potato, sliced lengthwise
• 3 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek & nigella seeds)
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• salt to taste
• 1 tbsp. coriander leaves
• 1 tsp. mustard oil to garnish
• 1 tsp. lime juice (opt)

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

          Temper the same oil with panch phoron and green chilies. Sauté for a few seconds and then add the potatoes. Fry till light brown.

          Add the ginger paste, cumin powder and turmeric powder mixed with some water to form a paste. Fry till the oil separates from the sides of the pan.

          Add 2 cups water and salt. Bring it to a boil and add the fried fish. Cover and cook for 4-5 minutes on a medium flame or till the potatoes turns soft.

          When done, add coriander leaves and raw mustard oil. Mix well and serve with just plain rice and with a dash of lime. 

                                  Marinate fish with salt & a pinch of turmeric powder.

                                 Heat oil & fry on both sides till light golden in colour.

                      Temper same oil with panch phoron & green chilies. Sauté few seconds. 

                                  Add potatoes & fry till light brown. 

                  Add ginger paste, cumin powder & turmeric powder mixed with some water. 
                  Sauté till oil separates.

                         Add 2 cups water & salt. Bring to a boil & add the fried fish pieces.

                                  Cover & simmer on a medium flame for 4-5 minutes. 
                      

                                 Add coriander leaves & mustard oil & mix well.

                                 Serve with plain steamed rice & a dash of lime.