Macher Jhol or Macha Jhola is a standard Oriya and Bengali spicy fish stew. It is in the type of a really hot stew that is served with rice.
This is an easy incredible mdish which is prepared nearly daily in Bengali families. A part of almost every Bengali households' lunch menu.
This ought to be a light type curry with really less spices. This is in fact a really healthy combination dish with fish, veggies with great deals of water. It matches hot steamed rice. There are numerous variations of Macher Jhol depending upon the fish and seasonal supply.
Yields 2
Ingredients:
� Rohu - 4 pieces
� Potato - 2 medium cut into wedges
� Eggplants - 1 cut into long pieces
� Onion - 1 medium chopped
� Ginger - 1" long grated
� Tomato puree - 1/2 cup or 1 large tomato chopped
� Turmeric - 1 teaspoon
� Cumin powder - 1/2 teaspoon
� Red chili powder - 1/2 teaspoon
� Green chilies - 4 to garnish
� Panch foron - 1 teaspoon
� Salt to taste
� Mastered oi -l 4 tablespoon
� Water - 1 1/2 cup
� Coriander leaves to garnish
Directions:
1. Clean the fish pieces and marinade with 1/2 of turmeric and salt.
2. Heat the oil in a kadai and fry fish pieces till golden brown.
3. Now in the continuing to be oil bring in panch foron and onion and fry till soften.
4. Now bring in sliced tomatoes into the deep-fried onion and once more fry.
5. Now include the potatoes and eggplant and fry. Include cumin, red chili and turmeric powder and little water to it and stir.
6. When oil separates include the grated ginger and salt and fry for couple of minutes. Now bring in the deep-fried fish and once again fry it for 1 minute and after that bring in water and lower the heat and let the gravy boil.
7. When the potatoes have actually prepared get rid of the kadai from heat and garnish the gravy with sliced coriander leaves and green chilies and serve with steamed rice.
8. Serve with a piece of lime It will certainly taste remarkable.
This ought to be a light type curry with really less spices. This is in fact a really healthy combination dish with fish, veggies with great deals of water. It matches hot steamed rice. There are numerous variations of Macher Jhol depending upon the fish and seasonal supply.
Yields 2
Ingredients:
� Rohu - 4 pieces
� Potato - 2 medium cut into wedges
� Eggplants - 1 cut into long pieces
� Onion - 1 medium chopped
� Ginger - 1" long grated
� Tomato puree - 1/2 cup or 1 large tomato chopped
� Turmeric - 1 teaspoon
� Cumin powder - 1/2 teaspoon
� Red chili powder - 1/2 teaspoon
� Green chilies - 4 to garnish
� Panch foron - 1 teaspoon
� Salt to taste
� Mastered oi -l 4 tablespoon
� Water - 1 1/2 cup
� Coriander leaves to garnish
1. Clean the fish pieces and marinade with 1/2 of turmeric and salt.
2. Heat the oil in a kadai and fry fish pieces till golden brown.
3. Now in the continuing to be oil bring in panch foron and onion and fry till soften.
4. Now bring in sliced tomatoes into the deep-fried onion and once more fry.
5. Now include the potatoes and eggplant and fry. Include cumin, red chili and turmeric powder and little water to it and stir.
6. When oil separates include the grated ginger and salt and fry for couple of minutes. Now bring in the deep-fried fish and once again fry it for 1 minute and after that bring in water and lower the heat and let the gravy boil.
7. When the potatoes have actually prepared get rid of the kadai from heat and garnish the gravy with sliced coriander leaves and green chilies and serve with steamed rice.
8. Serve with a piece of lime It will certainly taste remarkable.
