Papda Macher Jhaal Ingredients: 250 grams Papda Fish (a kind of cat fish…. Should be available in any of the Bangladeshi Grocery stores in your city) 1 medium sized onion 1 medium sized tomato 1 inch ginger 1 tsp turmeric 2 tbsp cumin powder ¼ tsp nigella seeds (kalo jeere/kalonji) 3-4 green chillies 1 glass water 4 tbsp mustard oil Salt to taste Method: Apply little turmeric and salt to the fist and leave it aside for 5-10 mins. In a wok heat 2 tbsp of mustard oil and shallow fry the fish till it turns light brown. Take it off from the heat and keep it aside. In a blender add onion, tomato, ginger and cumin powder and make a fine paste. In the same wok add the remaining oil (it is fine if you have some left over oil from the fish fry). Once the oil is hot, leave the Nigella seeds to splutter. Then add the blended paste and fry till it leaves the wok/oil. Now add turmeric and salt to taste. (Please be mindful with the salt as it was added to fish also while frying) Once the raw smell of the turmeric is gone, add water. Slit and add the green chillies. When the water comes to a boil add the fried fish . Cover cook it on medium flame for 5 mins. The consistency is your choice, some like a runny gravy and some like it thick. And there, Papda Maacher Jhaal is all set to be served. Garnish with chopped cilantro and serve with steamed rice.
Posted on: Wed, 04 Jun 2014 00:52:27 +0000
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