Okay, here’s a description of Machher Jhol and a recipe for it:
Machher Jhol: A Taste of Nepal
Machher Jhol (माछी झोल) is a quintessential Nepali fish curry. It’s a flavorful and comforting dish, typically made with freshwater fish (like Rohu or Katla), simmered in a rich, spicy, and tangy tomato-based gravy. It’s a staple in Nepali households and often served with rice or roti (Nepali flatbread). The warmth of the spices and the freshness of the fish combine for a truly satisfying meal.
Recipe: Machher Jhol (Nepali Fish Curry)
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 45-60 minutes
Ingredients:
- 1 lb Fresh Fish (Rohu, Katla, or similar freshwater fish), cleaned and cut into 1-inch pieces
- 2 tbsp Vegetable Oil or Mustard Oil
- 1 large Onion, finely chopped
- 2-3 Green Chilies, slit lengthwise (adjust to your spice preference)
- 1 inch Ginger, grated
- 4 cloves Garlic, minced
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala (optional)
- 1 cup Tomato Puree (or 4-5 fresh tomatoes, pureed)
- 1/2 cup Water (or more, as needed)
- 1/4 cup chopped Coriander Leaves, for garnish
- Salt to taste
- 1 tbsp Lemon Juice (optional, for brightness)
Instructions:
- Prepare the Fish: Rinse the fish pieces under cold water and lightly pat them dry. If desired, you can lightly marinate the fish in a little turmeric powder and salt for about 15 minutes.
- Sauté Aromatics: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and green chilies and sauté until the onions are golden brown (about 5-7 minutes). Add the grated ginger and minced garlic and sauté for another minute until fragrant.
- Bloom the Spices: Add the turmeric powder, red chili powder, coriander powder, and cumin powder to the pot. Sauté for 1-2 minutes, stirring constantly, until the spices release their aroma. Be careful not to burn the spices.
- Add Tomatoes: Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens slightly.
- Simmer the Curry: Add the water, salt to taste, and garam masala (if using). Bring the curry to a gentle simmer.
- Add the Fish: Gently add the fish pieces to the simmering curry. Cover the pot and cook for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook the fish.
- Finish and Serve: Stir in the chopped coriander leaves and lemon juice (if using). Taste and adjust seasoning as needed. Serve hot with rice or roti.
Tips and Notes:
- Fish Selection: Fresh, firm freshwater fish is key to a good Machher Jhol.
- Spice Level: Adjust the number of green chilies and red chili powder to suit your taste.
- Tomato Quality: Use good quality, ripe tomatoes for the best flavor.
- Slow Cooking: The longer the curry simmers (without boiling vigorously), the more flavorful it will become.
Would you like me to:
- Provide variations on this recipe (e.g., adding potatoes)?
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