By Petrina Verma Sarkar. Indian Food Expert
Updated March 07, 2016.
Maacher Kalia or Maacher Jhol is really a family favorite along with a standard request when my in-laws and regulations visit. We don't need to coax an excessive amount of as my dad-in-law is definitely pleased to oblige making us some. He causes it to be very well and that i enjoy watching him prepare this straightforward yet scrumptious Bengali dish. Maacher Kalia or Maacher Jhol means Fish (Maach) and (Jhol) in curry or gravy. Probably the most generally used fish to organize Maacher Kalia or Maacher Jhol is Rohu (a type of freshwater carp) or Rui Maach. If you don't get access to Rui Maach, you may also use Salmon, Pomfret, Ocean Bass, Red Snapper. Tilapia or Catfish. Unlike other areas asia, Bengali recipes demand the frying from the primary component in mustard oil, prior to it being put into the gravy or curry. This really is considered to enhance flavors and make the fish/ meat/ eggs, to soak up the spices within the gravy better. In certain Bengali homes, this frying means deep-frying, during others this means pan-frying. Choose, based on preference. This is actually the recipe, direct from Baba (my dad-in-law).
Ingredients
- 1 kg of heavily cut Rohu steaks (cleaned and scales removed)
- For that fish: 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/2 cup mustard/ vegetable/ canola/ sunflower oil
- For that gravy/ jhol: 4 mustard/ vegetable/ canola/ sunflower oil
- 3 medium-sized taters, peeled and reduce quarters
- 3 tbsps mustard/ vegetable/ canola/ sunflower oil
- 1 large bay leaf
- 5 eco-friendly cardamom pods, bruised
- 1/2 teaspoon cumin seeds
- 1 large onion, ground to some smooth paste inside a mixer
- 1 teaspoon ginger root paste
- 1 teaspoon garlic clove paste
- 2 tomato plants chopped very fine
- 1/2 teaspoon turmeric powder/ haldi
- 1 teaspoon coriander/ dhania powder
- 1/2 teaspoon cumin/ jeera powder
- 2 tbsps unsweetened yogurt
- 1/4 cup of fresh, eco-friendly coriander leaves/ cilantro, chopped very fine
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Preparation
- Wash the fish well, drain ALL water and pat each bit dry with a bit of kitchen towel. Lay inside a flat dish.
- Sprinkle the turmeric/ haldi powder and salt within the fish and blend well to make sure each piece of fish is well coated using the marinade. Put aside for half an hour.
- Once the fish has marinated, generate a fry pan on medium heat, to fry the fish. Once the pan is hot, add some oil as well as heat. Fry the bits of fish till each is golden on sides. don't crowd the pan and don't forget to become gentle using the fish because it cooks rapidly and may break. When fried, keep your bits of fried fish aside for later.
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- Make use of the same oil (increase the if required) to pan fry the taters till they're half cooked and golden. Drain and aside in writing towels for later.
- If there's any oil remaining in the frying (fish and taters) utilize it within this next thing. Increase the if needed. Heat the oil on medium heat and add some bay leaf. cardamom pods and cumin seeds. Saut before the spluttering stops.
- Now add some onion paste and ginger root and garlic clove pastes and fry for 4-a few minutes.
- Now add some tomato plants, turmeric powder, coriander/ dhania powder, cumin/ jeera powder and yogurt. Stir to combine well. Fry this spice mixture before the oil starts to outside of it - it'll form a sheen on the top from the mixture! This might require ten minutes.
- Add 1.5-2 glasses of warm water and also the formerly fried taters for this mixture. Provide a boil after which lessen the heat to some simmer. Prepare before the taters are carried out.
- Now add some formerly fried bits of fish towards the gravy and stir lightly. Prepare for an additional 4-a few minutes.
- Switch off heat and garnish the dish using the fresh, chopped coriander leaves.
- Serve with freshly prepared plain grain!