Boal maach (wallago attu) is broadly obtainable in the fish markets in Kolkata. This can be a meaty fish with little bones with no scales. People of East Bangladesh, who found India throughout partition and it is surviving in parts of West Bengal, common as Bangalas, mostly prepare this fish. Mainly Boal Macher Jhaal is cooked with assorted spices but because an idea enhancer and also to give this time tested traditional dish an incredible twist we make use of a piyaz shak that's chopped spring onions with spices to prepare this fish.
Boal Macher Jhaal
We do hope you will enjoy the flavour of piyaz shak diye Boal Macher Jhaal.
Preparation time: 15-20 minutes
Cooking: twenty minutes
Serves: 4
Ingredients
Boal Macher Jhaal Ingredients
- 4 big size bits of boal mach (wallago attu)
- 1 onion paste
- 1tsp of garlic clove paste
- teaspoon of ginger root paste
- 1 teaspoon of cashew paste
- 1tsp of yogurt
- 1tsp of red chili powder
- 1 teaspoon of turmeric powder
- 1 tomato chopped
- 1tsp of tomato puree
- 4 eco-friendly chilly silted
- 11/ cup of finely chopped spring onion
- number of very finely chopped coriander leaves
- teaspoon of garam masala powder
- cup of mustard oil
- Salt to taste
Cooking
Clean the fish after which rub the fish pieces with salt and turmeric powder. Put aside.
First heat 2 teaspoon of oil inside a pan adding the spring onion. Fry for any minute after which keep aside.
Heat oil within the pan and fry the fish but be cautious while frying the fish when the fish touch the oil pay for it and fry each side by doing this, till golden although not too tough.
After frying the fish keep aside after that time that oil add onion paste ginger root garlic clove paste and saut for any minute adding the chopped tomato plants, red chili powder, turmeric powder, tomato puree and saut this masala till oil oozes from it .
Adding yogurt and cashew paste mix well add some fried fish and blend well with soft hands so the masala get better coated using the fish.
Add cup water and canopy and prepare for five minutes.
Once the gravy is nearly dry adding the fried spring onion, eco-friendly chili, coriander leaves and garam masala powder then mix well and prepare for an additional minutes.
Delay the flame and drizzle some mustard oil.
Cover having a lid and provide a few minutes standing time before serving. Serve with hot steamed grain.
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