Today I am posting a very common fish gravy recipe from Bengali cuisine – Punti Macher Jhal. It is a simple recipe, tasty to eat and also nutritious. This dish is not very spicy and very popular throughout Bengal. The process of making the dish is very easy and takes few minutes to prepare.
Cooking time – 30 minutes. Serve – 4
Fish – 300 grams.
Potato (large) – 1 (cut into long pieces/like French fry)
Tomato (small) – 1 (chopped finely)
Cumin seeds or Nigella seeds – 1/2 tsp.
Turmeric powder – 1/2 tsp.
Cumin powder – 1/2 tsp.
Chilly powder – 1/4 tsp.
Coriander powder – 1/2 tsp.
Salt to taste.
Oil – 1/2 cup.
Slit green chilly – 4
Chopped coriander leaves – 4 tbsp.(optional)
Clean and wash the fish well and marinate with 1/4 tsp.of salt and a pinch of turmeric powder. Keep aside until use. Soak the potato pieces in a bowl of water for 10 minutes and drain. Take turmeric,chilly,cumin and coriander powders in a small bowl. Add 1/2 cup of water,mix well. keep the masala mix aside.
Heat oil in a frying pan, when it is hot reduce the heat. Group the fish into 4 batches. Fry each batch until light brown on both sides. Take out the fried fish from the oil,keep aside.
Add little oil in the frying pan (if needed). Add the cumin seeds. When the cumin looks brown add the potato pieces and fry for 2 minutes.Add chopped tomato, stir for 1 minute. Add the masala mix.
Saute on slow flame till oil separates. Add 2 cups of water,increase the heat and let it bring to boil.Add the fried fish,salt and green chilly. Cover the pan and keep cooking till all the water evaporates (stir in between).
Remove pan from the heat, mix coriander leaves. Cover the pan and give 10 minutes standing time. Delicious Punti Macher Jhal is ready, serve with plain rice.