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2 - medium sized of bhetki/rahu/ katla fish
2 - medium sized
3 - parwar
1 tsp - panch phoran ( combination of aniseeds,
and black cumin seeds)
½ tsp -
1 tsp -
½ tsp -
5 to 6 tbsp - oil
½ tsp -
1 - dry
sufficient water for cooking the vegetables
handful of finely chopped
salt to taste
How to Make Machar Jhol
Clean and wash the fish.
Chop the fish into medium sized pieces.
Apply salt and1/4 tsp turmeric powder to the fish pieces and keep aside.
Chop the vegetables into medium sized pieces and keep them soaked in sufficient water.
Roast the coriander seeds, cumin seeds and black
peppercorns on a pre-heated tawa till aromatic.
Grind them along with little water to a paste. Keep aside. Heat oil in a kadai.
Fry the fish on a medium flame till done.
Remove and keep aside.
In the same oil, add the paanch phoran, bay leaf and dry red chilli.
Saute for few seconds.
Add the vegetables, salt, 1/4 tsp turmeric powder and the ground paste.
Saute till oil separates.
Add sufficient water and cook the vegetables on a low flame till done.
Add the fried fish pieces.
Gently mix. Cook on a medium flame for 2 to 3 minutes
so that fish pieces mix well with the jhol (gravy).
The jhol should be watery in consistency.
Garnish with coriander leaves and serve hot with steamed rice.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.