Fish Stew - Macher Jhol

Fish Stew - Macher Jhol
Fish Stew - ROHIT or KATLA FISH
Bengali fish stew - macher jhol

FISH STEW - Kata Pona macher jhol (gravy)

Ingredients

  • Rui or Katla fish 500g, seasoned with turmeric and salt.
  • Potato and Carrot, diced, 100g
  • Shallot, 50g
  • Ginger paste, 1 tsp
  • Bay leaves, 2
  • Peppercorn, 1/2 tsp
  • Cumin and turmeric paste, 2 tsp
  • Salt and silted green chili as required.
  • Sunflower oil, 2 tbs
  • Hot water 1 cup





This recipe is a simple authentic Bengali fish dish for a daily meal, simple but delicious - barir khabar. This fish Stew is a dish best served hot with plain hot rice or flat bread.


Contributed by Barnali Dutta and the Indian food cooking inspiration.
Published 27. Nov 2013


 

Instructions

  • Fry the fish, do not fry long, keep aside.
  • Now again add bay leaves and peppercorn in that hot pan, add all the vegetables, do not fry much, add ginger paste and masala paste, stir a little, add salt.
  • After a few minutes add fish and pour hot water, let it cook on high flame for a few minutes, and again simmer until it is cooked well, about 5 to 10 minutes. Fish stew is ready.

Enough for 2 serving. Preparation time is approximately 10 min

Add half an hour to cook the dish.

Fish stew has 325 Calorie Energy,  This recipe is and healthy.

 

 


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