[Yashodhara]

http://www.gourmetin...13&image_id=125

Title :: Maccher Jhal
Author :: Yashodhara
Category :: Non Veg
Ingredients ::

• 800 g fish filet (pollock, codfish or redfish), cut into 8 pieces
  
• 2 middle sized tomatoes, cut into 4-8 pieces
  
• 2 middle sized potatoes, cut into sticks (like French fries)
  
• 2 fresh chilis, finely sliced
  
• 3 teapoons mustard powder
  
• 6 tablespoons water
  
• 150 ml water
  
• 1 1/2 teaspoons ginger, finely chopped or grated
  
• 3-6 tablespoons mustard oil
  
• 2 teaspoons turmeric
  
• 2 teaspoons cumin powder
  
• 2 teaspoons rose paprika powder
  
• 1/4 teaspoon chili powder
  
• 4 tablespoons natural yogurt
  
• salt

Description ::
A hot Bengali fish dish in mustard sauce.

Wash and dry the fish. Mix mustard powder and 6 tablespoons water in a cup and put aside.
Put a pan (non-stick) on flame with mustard oil. Add chilis, ginger, turmeric, cumin powder, rose paprika powder and chili powder, keep stirring and fry on medium heat for about 5 minutes.
Add tomatoes and yogurt and fry for another 5 minutes on medium heat (keep stirring) until paste becomes light brown. Add 150 ml water and bring to a boil (keep stirring).
Add potatoes and mustard water and boil for 5 minutes (depending on the consistency of the potatoes), then add salt and carefully put the fish in the pan. Put some of the sauce on the fish until it is covered. Let it simmer for about 10 minutes (lid half on) on medium heat until the potatoes and the fish are done. Make sure the fish is always covered with sauce.

Serve with Basmati rice and cucumber slices.

Updated Wed, Jan 31 2007 10:19 am

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Edited by Yashodhara, 31 January 2007 - 02:49 PM.