Wednesday, July 18, 2018

Parshe Macher Jhol/Bengali Spiced Baby Mullet Stew


My blog turned 4 years a couple of weeks back and I am a bit sad that I couldn't post anything at that time. It's difficult to write a post during summer break. But it's better late than never and I am here again to share something simple yet delicious recipe. Macher jhol/Fish stew with plain rice is a great summer meal of fishy goodness for Bongs. This is very light, easy to prepare and only needs few pantry ingredients. 


My Ma cooked this stew/jhol mostly with potato and sun dried white lentil dumpling in a thin gravy that we all loved to slurp up every drop from the plate.  



I got these fish from our local Asian supermarkets. They come in a 14 oz. flash frozen pack and they taste exactly the same. 

Ingredients~
5 pieces of baby mullet
1 medium potato, peeled and cut into medium thick, lengthwise
A fist ful of sun dried white lentil dumplings
3-4 green chilies  

1 small Tomato, cut into wedges
1/8 tsp. nigella seeds1/2 tsp. turmeric Powder
1/4 tsp paprika
1/4 tsp. cumin powder  
1/4 tsp. coriander powder
1/2 tsp. ginger paste
4 tbsp. oil(preferably mustard oil)
1/2-3/4 salt or to taste 
2 cups of warm water
Fresh cilantro fro garnishing

Method~
Clean and gut the fish pieces. Wash well and pat dry with paper towel. Smear the fish pieces with 1/4 tsp turmeric Powder and little salt. Heat oil in a wok or pan on medium heat, fry the dumplings first then potato pieces and at last fish pieces till lightly browned.  Keep aside. 
In the same oil, temper nigella seeds and green chiliesAdd in ginger paste and cumin-coriander powder. Sprinkle little water and saute spices for a couple of minutes on low heat.

Add in the fish pieces, potato, salt, turmeric, tomato wedges and 2 cups of warm water and bring to a boil on high heat. Simmer for 5-6 minutes. Add in fried dumpling and let it cook for another 5 minutes on gentle simmer till they become soft. Taste and adjust the seasoning. Let it cool for a while. Garnish with cilantro. Serve with warm rice. 


Happy cooking!!


No comments:

Post a Comment