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Hi All,
This is Shyamolika again. Here's a traditional Bengali recipe for cooking fish that is very easy and fast to cook. If you are craving fish, and don't want to spend too much time cooking it, then this recipe is a big help.....Try it out and enjoy! To get a hold of me,
e-mail to shyamolika@yahoo.com
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Machher Jhol
Ingredients
Fresh Carp Fish (you'll get it in any Asian store) or Rohu Fish (try a
bangladeshi store) (the Asian stores normally will scale the fish and
also dice it for you)
Alternatives - Try Sole Fish Fillets or Tilapia Fish
Fresh Ginger - half a stem of ginger root (make a paste using the food
processor) You can also grate the ginger root.
Onion - 1 big onion; finely jullienned
Tomatoes- 1 to 2 fresh tomatoes (dice the tomatoes)
Cilantro - A few sprigs
Haldi/Turmeric - (approximate)
Green Chillies - (2-3 whole chillies)
Oil - Use Canola Oil (lowest in Sat. fat)
Salt - (approximate)
Method:
- Wash the fish pieces and rub a little turmeric and salt on the
pieces. Keep for 10 minutes.
- Heat a little oil in a non-stick wok or frying pan. Wait till the oil
is very hot, and fry the fish pieces a little (till they are light brown
in colour). Keep the fish pieces aside.
- Then heat oil again. Put in the ginger paste/grated ginger, green
chillies, tomatoes, the onion pieces, and a little haldi. Stir fry for
about 15 minutes in medium heat till the onions are cooked a
little. Keep stirring as you saute.
- When the consistency is thickish, add the fish pieces. Stir everything together (be careful about not breaking the fish pieces), add salt. Then add a little water (enough to cover the fish pieces) and the chopped cilantro.
- Put the heat to high, and boil. If you are using a pan with a lid,
use the lid to cover the pan. This will seal the flavors. After 20 minutes turn off the heat.
- Serve hot with Basmati Rice.
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