Machher Jhol: A Delicacy from Bengal
Machher Jhol is a quintessential Bengali dish, often considered the region’s take on fish curry. It is a flavorful and aromatic preparation that showcases the simplicity of coastal cuisine. This meal features fresh fish cooked in a light yet mouthwatering sauce made with spices, mustard oil, and a hint of coconut milk. The dish is typically served with steamed rice, making it a popular choice for everyday meals and festivals alike.
Ingredients:
– 500g fish fillets (preferably river fish like rohu, catla, or any firm white fish)
– 2 medium onions, finely chopped
– 3-4 cloves of garlic, minced
– 1 tablespoon grated ginger
– 2 green chili peppers, slit lengthwise
– 1 teaspoon cumin seeds
– 1 teaspoon mustard seeds
– ½ teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 cup coconut milk
– 2 tablespoons mustard oil
– Salt to taste
– Fresh coriander for garnish
– Lime wedges on the side (optional)
Instructions:
- Clean and cut the fish fillets into medium-sized pieces, ensuring they are bite-sized. Set aside.
Heat mustard oil in a large pan over medium-high heat. Add cumin and mustard seeds and let them sizzle for about 30 seconds until fragrant.
Toss in the chopped onions and sauté until translucent. Then, add garlic, ginger, and green chilies. Cook for another minute, stirring frequently.
Add turmeric powder, red chili powder, and salt to taste. Mix well and cook for a couple of minutes until the raw smell disappears.
Pour in the coconut milk and bring it to a gentle boil. Create a space in the center of the pan and drop in the fish pieces. Be careful not to break them.
Reduce the heat to low and let the fish cook gently for about 10-12 minutes, or until it turns opaque and flakes easily with a fork.
Once the fish is cooked, garnish with fresh coriander leaves. You can also add a squeeze of lime juice for an extra zing.
Serve Machher Jhol hot with steamed rice, and enjoy the authentic Bengali culinary experience!
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