Macher Jhol!

I should admit the fact that my taste buds work faster and saliva secretion increases even thinking of this bengali delicacy “macher jhol” or Fried fish mustard gravy.

Just a thought that if some one some day drops in, would benefit with the recipe – So here you go!

Preparation for 1 ( Considering me )

Time Consumed : 10 – 15 Mins.

Incredients : Sea Fish ( IF Pomfret 2 any other fish 2 as well ), Mustard (2 1/2 Table Spoon), Green Chillies (3 ), Oil (4-5 Table Spoons), Turmeric Powder (1/2 Tea Spoon), Water (300 Ml), Salt to taste.

Method :

1. Clean Fish and keep aside.
2. Make a fine paste of Mustard & Green Chillies.
3. Prepare pan and heat until dry, add oil, heat and fry the fish till it turns a little golden brown.
4. Add Mustard+Green Chillies paste, Turmeric Powder, Water & Salt, let the mixture boil and the fish get cooked in simmered flame.
5. Once cooked, add coriander leaves for aroma and try it with rice!

Its been a year and I’ve had fish in Chennai style may be thrice and all through have been relishing Macher Jhol in Kolkata – Once again some good reason why I’m still here!