Friday, 27 September 2013

Ridge gourd and rohu fish curry (macher jhol) in mustard paste

Bengalis love their fish curry or macher jhol loke anything in this world. We are brought up in this world where we get to taste,see and even learn many varieties of fish curry in our home kitchen. Here in,our place(Delhi/NCR) we get really get very good quality of rohu and Katla fish. Although other varieties are available but these two fish is available round the year in really good quality,thus not missing Kolkata for them.
My refridgerator was full with these today,so thought of combining and make something different.


1. Rohu fish - 500gms( cut in pieces)
2. Tomato - 3 nos medium size (chopped)
3. Onion - 1large(chopped)
4. Green chilly - 2 no(chopped)
5. Mustard seeds - 3 tbsp
6. Ginger paste - 2tsp
7. Panch phoron - 1tbsp
8. Turmeric powder - 1 tsp
9. Mustard oil as required
10. Salt to taste
11. Red chilly powder - 1 tsp


I made the mustard paste by grinding them in a seel batta,but in case you don't have then make a paste In a blender.
Rub the fish with some salt and turmeric powder and keep aside for a minimum of 15 mins. Heat mustard oil In a pan and shallow fry the fish both sides,until light brown in colour. Drain and keep aside. In the same oil add panch phoron,green chilly and fry till they splutter. Add onion and tomatoes and cook till oil starts separating. Now add turmeric powder,salt,ridge gourd pieces.After a minute add some water,ginger paste,cover and cook,stirring occasionally, till the gourds are almost cooked. Now add fish,mustard paste and cook for 2 more mins. Serve hot with rice.

Note- dissolve the mustard paste with some water and strain out the black skin peels of the mustard,as it is difficult to digest.

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