Macher Jhol is a traditional Bengali recipe.
Serving Size: 2
Cooking Time: 30 mins
Ingredients:
- Pabda Fish
- Potato
- Cauliflower
- Eggplant
- Tomato
- Green Chilly
- Coriander Leaves
- Black Jeera
- Ginger Paste
- Cumin Powder
- Coriander Powder
- Salt
- Sugar
- Turmeric Powder
Cooking procedure:
Take the good pieces of fish and clean it with water pat it dry
Heat oil in non stick kadai and shallow fry the fish.
Keep aside the fish pieces.
Cut all the vegetables into small pieces
Fry all the vegetables and keep aside .
Put rest of the oil in the kadai and jeera to crackle in oil . Then add ginger paste , green chilly and all the spices add tomato
Put all the fried vegetables and water . Add fish pieces into it for boilin
g and let it simmer for few minutes.
g and let it simmer for few minutes.
Serving Suggestions:
Now preparation is ready to serve with hot rice
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It has added everything and the result is anything other than Pabdar jhol. Pabda is famous for its utter simplicity in cooking. Simply Kalojeere phoron is the answer and nothing else. In the way that is published one kills the taste of Pabda. It seems the cook cooks all fish alike like the north Indians who know nothing about fish
Typically, I do like veggies with the plain fish curries. My mom prepares it with only kalo jeere phoron. I’ll certainly post another one “Pabda Maach Kalo Jire Diye Jhol”
btw, I’m a pure bong from Kol…
This recipe will kill the taste of pabda mach. Cut out all the veggies. Just onion, potato, tomato. That’s it.
This is pabda fish Jhol… the one that you are talking about is Jhal.