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200 g - fresh carp fish (or rohu fish)
Alternatives - Sole fish fillets or tilapia fish
1/2 stem - fresh ginger (make a paste using the food processor)
1 big - onion, finely julienned
1-2 - tomatoes (diced)
a few sprigs - cilantro
1/2 tsp - haldi/turmeric (approximate)
2-3 - green chillies
oil to shallow fry
salt - (approximate)
How to Make Machher Jhol
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 turmeric.
Stir fry for about 15 minutes over medium heat till the onions are cooked a little.
Keep stirring as you saute.
When the consistency is thick, 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 flavours.
After 20 minutes turn off the heat.
Serve hot with basmati rice.
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