In a bowl add the flour with 2 tablespoons water and whisk. Cook in high flame till boiling. it's very delicious and popular Bengali recipes . 3. Heat some Oil and saute the potatoes and potol with turmeric powder and little salt, till golden. The dish can be whipped up using ingredients that are common in every Bengali (Indian/Bangladesh) pantry, and does not require ingredients like onion and garlic. 2 cup water, for the jhol (gravy) coffee-cup size ( around 200-250 ml) 1 cup water, for the turmeric powder slurry around 100 ml salt to taste Instructions Preparation for Ilish Macher Tel Jhol Marinate the fish with half a teaspoon of turmeric powder and salt. The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. 4. Add 3 cups water. Coat it nicely with salt and turmeric. Use only half turmeric and salt. Ingredients: 250 grams Sweet water fish 1 medium sized potato 1/2 tsp salt 1/2 tsp turmeric powder 3 tbsp mustard oil 4 tbsp onion . Cut the Onion and Tomatoes into long strips too. Drain from the oil and set aside. This serves two purpose one it prevents the fish from disintegrating when you simmer it in the gravy, secondly, you can store a fried fish longer in case you dont need to put all of your pieces in the gravy. As someone who has learnt to appreciate the use of minimalist ingredients in cooking, I have not used cumin, coriander and red chili powder. From medium sized fishes like rohu and catla to smaller ones like bata, charapona, feel free to use fishes locally available in the market. From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. Required fields are marked *, https://finallyfoodie.com/author/samrat-roychowdhury/, Pabda Jhal - An Uncommon & Tastelicious Recipe from Bengal, Gondhoraj Lebu: A Primer to Bengal's Aromatic Lemon Variety, Healthy Snacks Online in India - 11 Recommendations To Healthier Snacking, Ilish Macher Tel Jhol Recipe - An Effortless Yet Flavorful Experience, Alu diye macher jhol, bengali fish curry, comfort food, fish curry with nigella seeds, kalo jeere diye macher jhol, macher jhol, In a bowl take the fish, and add the turmeric powder and salt, as mentioned under "For Frying the Fish", Allow to rest for 10 minutes and proceed with the rest of the preparation, Slice the green chilies and chop the tomatoes into cubes, If you have fresh ginger at home, take 2 inch of the ginger and make it into a fine paste, Peel the potatoes and slice the potatoes in bigger wedges, Put on the wok and turn on the flame. Dissolve the fish stock in the sauce and cook on a high heat for 2 minutes, until the oil rises to the surface. Turn off the heat. Heat oil in a wok and shallow fry the fish on both sides till they turn crispy and golden. Now pour in 250 ml of water. Macher Jhal Or Bengali Fish In Mustard Gravy Ingredients of Macher Jhal Rui/Katla/Parshe/Bhetki Or any fish you like 8 pieces Turmeric 1 teaspoon Salt 1/2 teaspoon Mustard Oil 4 tablespoons + 2 tablespoons Kalonji/Nigella Seeds/Kalo Jeere 1/2 teaspoon Green chili 3 to 4 Tomato 1 medium, grated Black Mustard Seeds 2 tablespoons Temper the same oil with kaalo jeere and 3 green chillies. Chop 2-3 small potatoes in quarters and about 10 potol in halves. 1 teaspoon Salt teaspoon Turmeric powder (Haldi) 1 small Cauliflower, cut into medium florets 1 large Potato, cut into medium wedges 3-4 green Chillies, slit 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Chilli powder (Lal Mirch) 2 teaspoons Cumin powder (Jeera) 1 teaspoons Coriander powder (Dhania) Salt to taste 1 cup Water, for gravy Then blend to form a smooth mixture. I Always try . Home made Macher jhol . Marinate it and set aside. It is the default machher jhol. | Pangas Mache Jhol Recipe | Pangas Macher Recipe | Pangas Fish Recipe.Asslamualikum, Welcome To Selina's Home. Add Nigella Seed/ Kalojire /Kalonji to the oil to temper and also add onion paste and fry till the onion changes color. 4:03. . Ensure the flame is on medium, Once the wok heats up, add in the mustard oil as mentioned under "For Frying the Fish", When the oil starts smoking, lower the flamer and add in the marinated pieces of fish, Allow to fry for a couple of minutes on one side and then turn over and fry for 1-2 minutes, Once the fish is fried, separate from oil and keep aside. Delicately flavoured fish such as the ilish does not need heavy searing, so fry very lightly. No more oil is needed, Ensure that the flame is low. This is not a mandatory step. Take off the fishes from the hot oil and drained them on a plate. Remember that we all have different set, size & shape of kitchen tools in our pantry. Repeat for all the pieces, In the same wok, you may prepare the rest of the dish. Slice the green chilies and chop the tomatoes into cubes. Once the oil heats up, layer the fillets and fry for 1 minute on each side. This recipe, from author Indrani Sen's grandmother, first appeared in our August/September 2014 special India issue with the story Required Eating. Grind in a spice grinder into a powder. Pangash tengra Macher Jhal . Pat each piece of fish dry with a paper towel. It is simple and minimalist. Bata Macher Aloo Peyaj Diye Jhol ..And Many more Ingredients: To marinate the fish Puti Mach (Small Fish), 250 grams 1 teaspoon Salt 1 teaspoon Turmeric powder (Haldi) For the Mustard Paste 2 tablespoons yellow Mustard seeds 1-2 green Chillies Water to make a smooth paste Other ingredients for the Gravy 1 Onion, chopped saucepan over medium-high; cook mustard and cumin seeds until they pop, 12 minutes. Leave the fish marination for about 2 hours. Fry the fish till one side gets golden brown in colour, then flip it off and fry the fish from another side. Stir around and cook for 3 minutes. Flip over till they fry. Before chopping the potol you need to scrape off its skin lightly and then peel of alternate strips. Set aside for 10-15 mins. In a heavy bottomed pan, add the required oil and heat over medium heat. Heat a pan, add mustard oil and heat the oil too, when smokes come out, fry the pomfret in oil until getting golden brown from both sides. Close the lid. b) Shallow Fry the Fish. Slice the fried fish fillets carefully and let it simmer for 2 minutes. If you are using mustard oil, heat until it is smoking hot - this removes the bitter pungency of the oil - then bring it down to a medium-high heat. Keep aside for 10-15 mins. Pangas Macher Tok Jhal Recipe in Bengali | Pangas Macher Recipe | Basa Fish Curry RecipeTetul Diye Pangas maachSpicy and Sour Fish CurryMacher TokFish cooked in Tamarind gravyRecipePangas / Basa fish - 3 pcsOnion - 2 choppedCardamom - 2Clove - 3Bay leaves - 1Garlic - 6 cloves choppedTurmeric powder - 1/2 tspCumin powder - 1/2 tspCoriander powder - 1/2 tspSambar powder - 1 and 1/2 tspRed chilli powder - 1 tspTamarind pulp - 1 lemon size ball soak in water Water as needed for gravySalt to tasteSugar - 1/2 tspOil as needed for frying the fishes and for gravy Things I use in my kitchen are Pigeon Handy chopper - https://amzn.to/3leEO8QKitchen Weighting Machine - https://amzn.to/3rJO8EcCello Plastic Storage Container - https://amzn.to/3vguYYnPrestige Grill Sandwich Toaster - https://amzn.to/3cjeZAsHawkins Futura Hard Anodised Kadai - https://amzn.to/3euHluc#MacherTok#BengaliRecipes#Pangasmacherjhal#Basafish Cook fish, flipping once, until skin is crisp, 45 minutes; transfer to a plate. Transfer the fish to the saucepan. | Pangas Mache Jhol Recipe | Pangas Macher Recipe | Pangas Fish Recipe.Asslamualikum, Welcome To Selina's Home. Panch Phoron Diye Macher Jhol - A Summer Fish Curry from Bengal, You may also add slit green chilies when the fish is simmering in the gravy, Red chili powder can be added if you want a red color to the gravy, however, I have not used it in the recipe. Eating show-Eating rice with chingri macher malai curry and pangas fish curry-Bhuri bhoj family-pangas fish curry eating-chingri macher malai curry-chingri macher malai curry bengali recipe-chingri macher malai curry eating. Ingredients. Cook for 10 min in low flame. Let it soak for 15-20 minutes Peel and chop the ginger Marinade the fish with turmeric powder and salt Peel the potato and dice it length-wise Peel the raw bananas and cut it length-wise, in thick strips The fish should be slitted and then kept for 10 mins. The sobji diye macher jhol is another recipe that you may follow if you want to introduce veggies in your macher jhol. Add onion; cook until slightly caramelized, 810 minutes. Heat a 6-qt. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Turn down the flame and wait for 2-3 mins. Sprincle Tsp. Cook on a low to medium flame till the tomatoes turn into a mash, Add in the water. Add the black cumin and then onion. Then strain it well. For making vegetables Remove and keep aside. Cut tomatoes into small pieces. In a separate pan fry the daler bodi or lentil wadis and keep aside. #PangasMacherJhalIt's Bengoli popular Nonveg recipe .Pangash Macher jhol . , l l l , l SUBSCRIBE #PangasMacherRecipe#ShingiMacherJhol#MagurMach#HomeMacherJhol#MagurMach#BengaliFishRecipe#PopularNonvegItem#ShingiMachRecipe#AmishRecipe#MacherJhol#SpicyMacherJholRecipe#BengaliRecipe #TastyFood#DeliciousRecipe#BengaliPopularNonVegetarianRecipe#BengaliNonVegRecipe #FishCurry#FishRecipe#HomeMadeRecipe# #LilaskitchenJust for all my favorite food loversI share you how to made this Bengali recipe spicy Indian Pangas shark Fish Curry in full process.If you like this video join my Youtube FamilyI hope you enjoy this video.Please press the like button Share this video and make sure you have SUBSCRIBED my channel.Because we make healthy, testy and delicious recipe tipsThank you.So..see you my next video till then always be happy.. #LilasKitchen 1 1/2 to 2 cups hot water 1/4 cup fresh cilantro, chopped very fine Steps to Make It Make the Fish: Gather the fish ingredients. GetCurried. Put off the gas oven and close the lid for 5 min. Drain the fish in a paper towel and keep aside for further use. Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Get our favorite recipes, stories, and more delivered to your inbox. Add pinch of salt to the oil and stir; this will help to control oil spluttering during frying fish. Hello viewersWelcome to Lila's kitchen. Add salt and turmeric powder to the cleaned fish pieces. levenshtein distance in r. snapchat unadding friends glitch; first financial bank deposit slip; monster vape disposable In a blender or mixing bowl, blend the tomatoes, garlic, 3 green chilies, powdered mustard, pinch of salt and 120ml water to a smooth paste. Cook it for 2-3 minutes on high flame or until moisture evaporates. Carefully add fish one by one to the hot oil and cook for 1 mins on each side on high flame. Macher Jhol Recipe . Keep it aside for later. Remove the fish from the pan and keep it aside. Add the fish pieces and fry them few one at a time till they turn brown. When everything is cooked, turn off the heat and add garam masala powder, coriander leaves and green chillies to garnish. of the Mustard Oil in a wok and lightly fry Ilish Mach and strain from the oil. Heat a pan, and add mustard oil, when oil releases smoke, add the fish to the pan. Add little water and set aside for 10 mins. Add the kalonji seeds and let sizzle for about 10 seconds, then add the blended tomato mixture. How to make macher jhol : Clean, cut and take off fish head. Reduce the gas flame and let the gravy boil. Saut well. Lay fish in a flat dish. Add oil to pan; heat over medium-high. Cooking the Aloo Diye Rui Macher Jhol (30-35 minutes) In the same wok, you may prepare the rest of the dish. Jhal recipe | Experiences of a sauce our pantry to make this Bengali Popular fish recipe Pangas macher.! 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