Thursday, Dec 20 2007

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Boal Macher Jhaal

By Lipika

Ingredients

Take 1 kg of Boal Fish which is available mostly during winter in the Market.(Its basically very oily and with more fat in it.). Cut it in good pieces or can get the bengali cut from the Market.
150gms of mustard oil for cooking
Salt and Turmeric for marination and cooking.
1 small bunch of Chopped Coriander.
1 tsp of Kalajeera.
1 finely chopped tomato

Make into fine paste:
1 big Onion
1 whole garlic
1" Ginger
5-6 Red chillies

Method:

1. Clean the fish and pat it dry and rub it with or marinate it with 1 tsp salt, 1 tsp turmeric and 1 tsp mustard oil.
2. Heat the wok or kadai (non stick if possible) with 3 tbsp oil.
3. Fry the fish cover it with lid other wise it will start crackling so much that will burn the cook
4. After frying keep it aside.
5. Heat the kadai again with 3 to 4 tbsp oil and put 1/2 tsp kalajeera
6. Let it crackle.
7. Mix all the paste in it with chopped tomato saute it
8. Put 1/2 glass of hot water in it. ( Tip: Never put cold water while cooking).
9. Once its starts boiling put the fish in it and cover it with the lid.
10. After 10 minutes take the lid out and put the chopped coriander leaves
11. Serve it with rice.

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