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Friday, June 29, 2012

Macher jhol

I know you will have doubts about me being a Bong if I don't scribble a nice Bengali-styled fish curry recipe. This is a light broth, and easy to make. Usually, fresh Rohu goes well with it; I decided to work with live black bass cut into steaks- tastes even better. Make sure the fish is fresh.

  1. Clean fish steaks, rub salt and turmeric. Set aside.
  2. Dry roast some cumin (jeera), coriander seeds (optional) and fenugreek(methi) until fragrant and the seeds just start hoping around. Grind them and keep aside.
  3. Cut potatoes into wedges, light fry them in oil. Keep aside in paper towels to drain excess oil.
  4. Light fry the fish on both sides, (you can add diced onions too) Add the potatoes, wedged tomatoes. Add warm water. Cover and cook in slow heat. Don't stir too much if the fish is delicate- we don't want them broken. Add slit-green chilies and cilantro. Serve with a lemon wedge and steamed rice

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