of water. After sauteing above onion-ginger-garlic for 1-2 minutes, add this spice mixture. In medium-high heat, saute the spice paste till oil seperates for about 2-3 minutes Now add chopped tomatoes in there and again cook until tomatoes get mixed in the spice blend well and oil seperates the masala(spice blend).
In Bengal, locallycaught bhetki (barramundi) is apopularfishamongBengali people, mainly dished in festivities like marriagesand other importantsocial events, cooked as Bhetki macherpaturi, bhetki macherkalia or coated with suji (semolina) andpan fried
Rui MacherKalia (Spicy Rohu Curry) a rich, moderatelyspicy, colorful delicious onion basedgravypreparation of fresh watercarp is suppose to be one of the regularstaple diets of every Bengali household very commonly cooked by the Bengalis
Today I'm posting a very basicfish curry recipe, which we call 'macherJhal'. Mach is 'fish' in bengaliand '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 mustardseasoned with mostly Panch Phoron(five spice mix) or Black cumin seed/nigella/kalajeera
In Bengali, we call it Rui Macher Jhol. That is nothing but Rohu Fish Curry. I received anotification from Akila (Learning to cook) saying there is an ongoing event which hasa theme that dish name should start with R