Boal Macher Jhal

"The smell of your grandmother’s kitchen reassures you that your life is one with that of the child who once played in it."

This thread between past and present makes me feel good every time I cook some recipes. Today I am going to post one such recipe named Boal Macher Jhal, #cooking of which feels like ‘back home’.

My Baba cooks this recipe so perfect and delicious. Every time I go home for vacation, I think this is among the most cooked recipes. 

Boal Macher Jhal

Ingredients:

Boal/ wallago  fish - 4 big Pieces 
Onion Seed - little

Onion paste  - 3 tbsp

Ginger paste - ½ tbsp

Garlic paste - 1 tbsp

Tomato - 1 big chopped 

Red chili paste- 1tsp

Green chili- 3 silted

Mustard Paste - ½ tbsp

Mustard oil    ½ cup

Sugar 1/8 th tsp

Fresh coriander handful chopped

Salt to taste

Method:

 

·         Marinate the fish pieces with salt and pinch of turmeric powder for 15 minutes.

·         Heat oil and fry the fish till golden. Then after frying the fish keep aside.

·         Now in this oil add the onion seeds and wait for few seconds and then add onion paste, ginger and garlic, red chili paste, sugar and salt. Stir and cook for 5 to 6 minutes.

·         Then add chopped tomato. Stir and cook till oil oozes out from the masala then add the fish and mix gently.

·         Now add mustard paste and Sprinkle little water (this preparation don’t need much water, it is cooked totally in oil so add very little water to avoid the masala from burning) and green chilly then cover and cook in low flame.

·         When the fish is well cooked sprinkle chopped coriander leaves. Put off the flame and cover and give 5 minutes standing time. Serve with hot steamed rice.

N.B –  

·         Do not fry fish too much otherwise they become chewy.

·         Be careful while you fry the fish, it’s better to cover the fish as soon as you slip the fish in the oil.

 

Happy Cooking: Poulami :)