Today we are making a delicious fish gravy of Khayra mach. It is a traditional Bengali fish curry preparation, very quick and easy to prepare and requires a few ingredients
Today I'm posting a very basic fish curry recipe, which we call 'macherJhal'. Mach is 'fish' in bengali and 'Jhal' is a type of preperation with a thick dryish gravy, mostly made with fish, shrimp or egg and cooked in a light sauce of ground chilli or mustard seasoned with mostly Panch Phoron(five spice mix) or Black cumin seed/nigella/kala jeera
Things need to make macherjhal or spicy dry curry with fish. I definitely love to experiment with different cuisines, but when it comes to soul food, it is always fish curry and rice for me, that's a confession of a hardcore Bong
That is nothing but Rohu Fish Curry. In Bengali, we call it Rui Macher Jhol. Initially you have to marinate the fish with salt, turmeric powder and little oil for one hour
‘Macher chop‘ or fish cutlet is among the most popular street foods in Kolkata. Spicy mashed fish content makes the cutlet savoury inside with a crunchy outside twist
Vastly different from the usual “macher jhol’, fish Kalia carries certain aristocracy with it and is an absolute delight for voracious fish loving non-vegetarians
This applies to my fish preparations too. Here I share with you the Rohu fish curry, a daily feature in Bengali household, made with a lot of vegetables
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