Ingredients with Measurements:
- 500g Bandel fish (cut into pieces)
- 2 medium-sized onions (finely chopped)
- 2 medium-sized tomatoes (finely chopped)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies (slit)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili 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 mustard oil in a pan and add chopped onions. Fry until golden brown.
2. Add ginger and garlic paste and fry for a minute.
3. Add chopped tomatoes, green chilies, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook until the tomatoes are soft and mushy.
4. Add Bandel fish pieces and mix well with the masala. Cook for 2-3 minutes.
5. Add 2 cups of water and bring it to a boil. Cover the pan and let it simmer for 10-15 minutes or until the fish is cooked.
6. Garnish with fresh coriander leaves and serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Bandel fish can be substituted with any other freshwater fish.
- Mustard oil can be substituted with any other cooking oil.
Variations:
- You can add vegetables like potatoes, eggplants, or okra to the jhol.
- You can make a thicker gravy by adding coconut milk or cashew paste.
Tips and tricks:
- Always use fresh fish for this recipe.
- Do not overcook the fish as it may become rubbery.
- Adjust the amount of chili powder and green chilies according to your taste.
Storage instructions:
- Store the leftover jhol in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the jhol in a pan on low heat until it is hot.
Presentation ideas:
- Serve the jhol in a bowl with steamed rice.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- None
Troubleshooting advice:
- If the jhol is too thin, add more fish or cook it for a longer time to thicken the gravy.
- If the jhol is too thick, add more water to thin it out.
Food safety advice:
- Always wash your hands and utensils before cooking.
- Make sure the fish is fresh and properly cleaned before cooking.
Food history:
- Bandel Macher Jhol is a traditional Bengali fish curry that originated in the Bandel region of West Bengal, India.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indian