Hello, this is Lipika from India. I am sending very simple recepies of Traditional Bengali Fish recepies. Mail me ur comments at materials@sobha.co.in

Magur Macher Jhol

Ingredients
Buy 1/2 Kg of Magur Or Cat Fish from the market but it should be live if possible.
3-4 Green Chillies slitted.
One tablespoon of Salt and Turmeric powder.
ThreeTablespoon of Dhara Mustard Oil,If good mustard oil is not available its better to switch on to Dhar mustard Oil which is available in India,not sure about other places.
One teaspoon of Jeera(whole) and one teaspoon of Jeera powder.
One Cardomom,one Clove and one Cinnamomand two Bayleaves.

 

Method:

1. Get the fishes cut from the market as its not easy to cut the live fishes,other wise its very easy to kill them by putting salt over their head and cover it with lid.
2. It dies very fast and can be cut easily.
3. Heat the skillet or Non stick Kadai with 2 Tablespoon of oil.
4. Till the kadai or skillet gets heated,rub the fish pieces with 1 teaspoon of salt and turmeric powder.
5. Fry the fishes in the kadai(shallowfry).keep it aside.
6. Put the rest one tablespoon of Oil in the kadai and put Cardomom, Clove ,Cinnamom and two Bayleaves along with Jeera.
7. Put the Green chillies ,one teaspoon of turmeric powder and oneteaspoon of salt along with Jeera powder,slow the gas flame and put 1 cup of warm water in it.
8. when it starts boiling put the fishes in it cover it with lid and shimmer it for sometime.
9. Serve with Rice.

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