Ingredients with Measurements:
- 1 cup of chopped banana flower (mochar ghonto)
- 500 grams of fish (preferably Rohu or Katla)
- 2 medium-sized potatoes, diced
- 1 onion, finely chopped
- 2-3 green chilies, slit
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- Salt to taste
- 2 tablespoons of mustard oil
- 2 cups of water
Special equipment needed:
- None
Step-by-step instructions:
1. Clean and chop the banana flower into small pieces and soak them in water for 10-15 minutes.
2. Heat mustard oil in a pan and fry the fish pieces until they turn golden brown. Keep them aside.
3. In the same pan, add chopped onions and green chilies and sauté until the onions turn translucent.
4. Add ginger and garlic paste and sauté for a minute.
5. Add diced potatoes and chopped banana flower and mix well.
6. Add cumin powder, coriander powder, turmeric powder, and salt to taste. Mix well.
7. Add 2 cups of water and bring it to a boil.
8. Cover the pan and let it simmer for 10-15 minutes or until the potatoes and banana flower are cooked.
9. Add the fried fish pieces and let it cook for another 5-7 minutes.
10. Turn off the heat and let it rest for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4-5 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Banana flower can be substituted with cauliflower or cabbage.
- Mustard oil can be substituted with any other cooking oil.
Variations:
- You can add shrimp or prawns instead of fish.
- You can add tomatoes for a tangy flavor.
- You can add coconut milk for a creamy texture.
Tips and tricks:
- Soak the banana flower in water to remove any bitterness.
- Fry the fish until it turns golden brown to enhance the flavor.
- Use fresh ginger and garlic paste for a better taste.
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 bowl with steamed rice.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Serve with steamed rice and a side of salad.
Suggested side dishes:
- Cucumber salad
- Tomato salad
- Raita
Troubleshooting advice:
- If the curry is too thick, add more water to adjust the consistency.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is fresh before using it in the recipe.
- Wash your hands and utensils before and after handling raw fish.
Food history:
- Mochar Ghonto Machher Jhol is a traditional Bengali dish that originated in West Bengal, India.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indian