Judul : Kajali Maacher Tel Jhol - A light BENGALI CURRY with a River water Catfish.
link : Kajali Maacher Tel Jhol - A light BENGALI CURRY with a River water Catfish.
Kajali Maacher Tel Jhol - A light BENGALI CURRY with a River water Catfish.
Kajali maach is called Gangatic Ailia in English.
It’s a delicate river water fish, which is super tasty. Don’t be intimidated by the size of it. And don’t think it’s a baby of a bigger fish. This fish grows to this size. The backbone is easy to manoeuvre and eat. And a trip to ER is not required after eating this! So give it a try if you can. Cheers!!
We start with making the MASALA MIX –
In a bowl, put in half a tsp of fresh ground turmeric, followed with salt and red chilly powder to taste and a pinch of sugar. Using a green chilly, mix the masala with a bit of water and let it bloom, covered.
Now on medium heat, put in a flat bottomed pan and heat 4 tbsp of good mustard oil.
Temper the hot oil with a dry red chilly, a green chilly and ½ TSP of kala jeera /Nigella seeds.
Once the flavours sing through, add salt and turmeric marinated fish. Arrange the pieces in a neat fashion.
These fishes are delicate, so don’t try to move it around in the pan. It will easily break apart.
Now pour over the masala mix, and tilt the pan till all fishes get coated in the masala. Pour over more water. This is a ‘jhol' recipe. It is going to take a lot of water.
Cover and simmer the fish, on the lowest heat for 10 mins.
Meanwhile, chop some coriander and green chillies to taste.
Put in a handful of coriander leaves, and 2 slit green chillies. Swirl the pan around and taste to adjust the seasonings. Add salt and green chillies, more or less according to your taste buds.
Now in that masala bowl, add ½ TSP of maida (APF) in some water. Mix it well so that no lumps remain, and pour it on top of the fishes. Swirl the pan to evenly distribute the flour water mix.
Simmer the curry on lowest flame for 5 mins. Switch off the flame and put in more corriander leaves. Rest it for 5 mins and serve hot with white steamed rice. Cheers!!
It’s a delicate river water fish, which is super tasty. Don’t be intimidated by the size of it. And don’t think it’s a baby of a bigger fish. This fish grows to this size. The backbone is easy to manoeuvre and eat. And a trip to ER is not required after eating this! So give it a try if you can. Cheers!!
We start with making the MASALA MIX –
In a bowl, put in half a tsp of fresh ground turmeric, followed with salt and red chilly powder to taste and a pinch of sugar. Using a green chilly, mix the masala with a bit of water and let it bloom, covered.
Now on medium heat, put in a flat bottomed pan and heat 4 tbsp of good mustard oil.
Temper the hot oil with a dry red chilly, a green chilly and ½ TSP of kala jeera /Nigella seeds.
Once the flavours sing through, add salt and turmeric marinated fish. Arrange the pieces in a neat fashion.
These fishes are delicate, so don’t try to move it around in the pan. It will easily break apart.
Now pour over the masala mix, and tilt the pan till all fishes get coated in the masala. Pour over more water. This is a ‘jhol' recipe. It is going to take a lot of water.
Cover and simmer the fish, on the lowest heat for 10 mins.
Meanwhile, chop some coriander and green chillies to taste.
Put in a handful of coriander leaves, and 2 slit green chillies. Swirl the pan around and taste to adjust the seasonings. Add salt and green chillies, more or less according to your taste buds.
Now in that masala bowl, add ½ TSP of maida (APF) in some water. Mix it well so that no lumps remain, and pour it on top of the fishes. Swirl the pan to evenly distribute the flour water mix.
Simmer the curry on lowest flame for 5 mins. Switch off the flame and put in more corriander leaves. Rest it for 5 mins and serve hot with white steamed rice. Cheers!!
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