Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cut into cubes
- 500g fish (preferably Rohu or Katla), cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons mustard oil
- 2 cups water
- Fresh coriander leaves for garnishing
Special equipment needed:
None
Step-by-step instructions:
1. Heat the mustard oil in a deep-bottomed pan.
2. Add the cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger and garlic paste and sauté for a minute.
5. Add the chopped tomatoes and cook until they turn mushy.
6. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7. Add the cubed potatoes and fish pieces. Mix gently.
8. Add 2 cups of water and bring it to a boil.
9. Reduce the heat and let it simmer for 15-20 minutes or until the potatoes are cooked and the fish is tender.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
None
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Fish can be substituted with chicken or mutton.
Variations:
- Add vegetables like carrots, beans, and peas to make it a more wholesome meal.
- Add coconut milk to make it a creamy curry.
- Add a teaspoon of garam masala powder for an extra burst of flavor.
Tips and tricks:
- Use fresh fish for the best taste.
- Do not overcook the fish as it can become rubbery.
- Adjust the spice level according to your preference.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the curry in a pan on low heat until it is heated through.
Presentation ideas:
Serve the curry in a deep bowl with a side of steamed rice.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Pair with steamed rice or roti.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the curry is too thick, add more water to adjust the consistency.
- If the fish is overcooked, it can become rubbery.
Food safety advice:
- Ensure that the fish is fresh and has been cleaned properly.
- Wash your hands and utensils thoroughly before and after handling raw fish.
Food history:
Aloo Machher Jhol is a popular Bengali fish curry that originated in East India.
Flavor profiles:
The curry has a spicy and tangy flavor with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
Serve the curry hot with a side of steamed rice or roti.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian