Mach means Fish and Jhol means curry, especially the curry which is not very thick. For many Bengali, fish is one of the most important food supplements. Fish is versatile; it can be fried, steamed, dried or you can simply make fish-curry. We, the Bengalis love it in every form and shape. In Bengal, traditionally, fish curry is made with Rohu, Catla and Hilsa. Since I live in Thailand, the typical fish used to make curry back at home is not easily found. So, today I will cook Sea Bass, easily available here at any local market or any gourmet shop.
Ingredients:
1. Sea bass fish (cut in to 5 pieces. In 5 piece I have used 4, I didn’t use the head portion)
2. Onion (2, medium size, sliced)
3. Tomato (2, medium size, chopped)
4. Ginger & Garlic paste (1 tea spoon each)
5. Green chilies (4 nos)
6. Eggplant and Potato cut in to long pieces and fried. (Quantity as per your preference)
7. Cumin powder (2 teaspoon)
8. Coriander powder (2 teaspoon)
9. Red chili powder (1-2 teaspoon or as per your preference)
10. Paprika or Kashmiri red chili powder (1-2 teaspoon)
11. Salt to taste
12. Turmeric powder (2 teaspoon)
13. Coriander leaves.
14. Mustard oil (3 tablespoon)
15. Black cumin (1 /2 teaspoon)
16. Sugar (1/4 teaspoon)
17. Garam masala powder (1/2 teaspoon)
Method:
1. Marinate the washed pieces of fish for 5-7 mints with turmeric powder and salt. After that, shallow fry the fish pieces on both sides till they become a bit brownish. Keep them aside.
2. In a heated pan pour the mustard oil; add the black cumin seeds and let them splutter.
3. Add the onions slices and fry them. (You can add a pinch of sugar to this. It will help onions to get caramelized quickly and will give it a nice brown color)
4. Add ginger & garlic paste to this and keep frying.
5. When the onions will become translucent, add the tomatoes and cook it for 5 more minutes. Soon the tomatoes will melt down and the whole mixture will become like a paste.
6. Lower the flame; add all the dry spices and salt. Mix it well.
7. when the masala starts releasing oil, add water for gravy according to your preference. Also add the sliced green chilies.
8. Add the fried vegetables and fish. Cover this with a lid and let it cook for 5-7 mints in low flame. Let the fish absorb all the goodness of the spices.
9. Add garam masala (optional) and chopped coriander leaves in to the gravy mix it and switch off the flame.
It is perfect with a plate of hot steamed rice.
Enjoy.
Mo
theorangebowls 