Today I am sharing with you a delicious fish gravy recipe made with Koi mach. It is a traditional Bengali lunch recipe and very popular throughout Bengal and Bangladesh. It is a simple recipe,not very spicy or rich and very quick and easy to prepare.
Cooking time – 45 minutes. Serve – 4
- Koi mach – 4
- Potato – 1 (cut into 4 pieces)
- Tomato – 1 (grated)
- Cumin seeds – 1/2 tsp.
- Bay leaf – 1
- Ginger paste – 1/2 tsp.
- Turmeric powder – 1/2 tsp.
- Red chilly powder – 1/2 tsp.
- Cumin powder – 1/2 tsp.
- Coriander powder – 1/2 tsp.
- Salt to taste.
- Oil – 1/2 cup.
- Slit green chilly – 4.
- Garam masala powder – 1/4 tsp.(optional)
Clean and wash the fish well, marinate with 1/4 tsp of salt and a pinch of turmeric powder. Keep aside until use. In bowl add ginger,tomato and turmeric,chilly,cumin,coriander powders. To this add 1/2 cup of water and mix well. Keep the masala mix aside.
Heat oil in a frying pan. When it is hot reduce the heat. Add the fish and fry till light brown on both sides. Take out them from the oil, keep aside.
Add cumin seeds in the remaining oil. When cumin looks brown, add potato cubes and bay leaf. Fry potato till light brown. Add the masala mix,saute till oil separates and the raw smell of the masala goes off. If needed add little water and saute for another few minutes. Add 2 to 3 cups of water, cover the pan and cook till the potato becomes tender. Add warm water if needed. Add the fried fish,salt and slit green chilly. Cover the pan and cook for 4 to 5 minutes. When the gravy starts thickening remove pan from the heat.Mix garam masala powder, cover the pan and give 10 minutes standing time.
Bengali lunch recipe Koi Macher Jhol is ready, serve with plain steamed rice.