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Boal Macher Jhaal

Ingredients
Take 1kg 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.
One big Onion,one garlic whole,one inch of Ginger and 5-6 Redchillies to make fine paste.
One small bunch of Chopped Corrianders.
One Teaspoon of Kalajeera.
One Tomatoe finely chopped.

 

Method:

1. Clean the fish and pat it dry and rub it with or marinate it with one teaspoon of salt,one teaspoon of turmeric,one teaspoon of mustard oil.
2. Heat the wok or Kadai ( Non stick if possible) with 3table spoon of oil.Fry the fish cover ed with lid other wise it will start krackling so much that will burn the cook.after frying keep it aside.
3. Heat the Kadai again with 3 to4 tablespoon of oil and put 1/2 teaspoon of Kalajeera let it crackle.
4. Mix all the paste in it with chopped tomatoe saute it and put 1/2 glas of hot water in it.( SmallTip-never put cold water while cooking).
5. Once its starts boiling put the fish in it and cover it with the lid.after 10minute take the lid out and put the Chopped Corriander leaves and serve it with rice.

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