Ingredients with Measurements:
- 500g fish fillets (any white fish)
- 1 onion, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 cup coconut milk
- Salt to taste
- 1 tablespoon mustard oil
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Clean and wash the fish fillets thoroughly. Pat them dry with a kitchen towel.
2. In a mixing bowl, add chopped onion, green chilies, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
3. Add the fish fillets to the spice mix and coat them well. Keep aside for 30 minutes.
4. Grease a steamer with mustard oil. Place the marinated fish fillets in the steamer.
5. Pour coconut milk over the fish fillets.
6. Cover the steamer with a lid and steam for 10-12 minutes or until the fish is cooked through.
7. Once done, remove from the steamer and garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Temperature:
Steamer temperature: Medium-high
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 14g
Protein: 20g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 300mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Coconut milk can be substituted with heavy cream or whole milk.
Variations:
- You can add vegetables like potatoes, carrots, or green beans to the steamer along with the fish fillets.
- You can also add a tablespoon of lemon juice to the marinade for a tangy flavor.
Tips and tricks:
- Make sure to marinate the fish fillets for at least 30 minutes for the flavors to penetrate.
- Do not overcook the fish, as it will become dry and tough.
- You can use a toothpick to check if the fish is cooked through. If it easily flakes, it is done.
Storage instructions:
This dish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a steamer for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Bhapa Machher Jhol in a shallow bowl with a sprinkle of chopped coriander leaves on top.
Garnishes:
Chopped coriander leaves
Pairings:
This dish pairs well with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Tomato chutney
- Mixed vegetable salad
Troubleshooting advice:
- If the fish is dry, it means it has been overcooked. Reduce the cooking time next time.
- If the fish is undercooked, steam for a few more minutes until cooked through.
Food safety advice:
- Make sure to clean and wash the fish thoroughly before cooking.
- Use a clean and dry steamer to avoid contamination.
Food history:
Bhapa Machher Jhol is a traditional Bengali dish that is steamed with spices and coconut milk. It is a popular dish in West Bengal, India, and Bangladesh.
Flavor profiles:
This dish has a spicy and creamy flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the Bhapa Machher Jhol with steamed rice or naan bread for a complete meal.
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Region: Indian