Jeere – Ada bata die Macher Jhol ( Fish in Cumin – Ginger Gravy)

Ingredients

• Fish – 6 pieces
• Cumin Seeds – 1/2 tsp
• bay leaf – 1
• Ginger , grated – 1 tbsp
• Turmeric Powder – 1 1/2 tsp
• Red chili Powder – 1 tsp
• Cumin Powder – 1 tsp
• Coriander Powder – 1/2 tsp
• Potato – 1 , medium , sliced
• Jinge (snake gourd) – 1 large , sliced
• Bori (dried lentil dumpling) – 10-12 , fried (optional)
• Green Chilies – 2-3 , slitted
• Salt, to taste
• Mustard Oil – 4-5 tbsp

Method

1. Clean & wash fish. Marinate with salt and turmeric powder and let it sit for 1/2 an hr.
2. Heat the oil in a kadai and fry the fish pieces to the golden brown color. Keep aside.
3.  Add cumin seeds and bayleaf to remaining oil.
4. When they starts to splutter, add sliced potato , fry for 2-3 minutes.
5. Add jhinge and fry for another 2-3 minutes.
6. In a bowl add a cup of warm water. Add salt, turmeric powder( 1/2 tsp), red chili powder, grated ginger , cumin and coriander powder. Mix well.
7. Add the spice mix with water to the kadai and bring it to boil. Add slitted green chilies.
8. Now add the fried fish pieces , cover and cook on medium heat for 8-10 minutes , till the fish and vegetables are properly cooked.
9. Add bori and cook for another 2 minutes.
10. Serve macher jhol with white rice.

Sorshe Ilish(Hilsa In Mustard sauce)

Ingredients

• Hilsa fish – 4 pieces
• Mustard powder – 2 tbsp (add little water and salt to make a paste)
• Red chili powder – 1/2 tsp
• Turmeric powder – 1 1/2 tsp
• Salt to taste
• Mustard oil – 3/4 tbsp
• Green chilies, slitted – 4

Method

1. Marinate the fish pieces for 30 minutes with turmeric powder and salt.
2. Put the mustard oil in a heavy bottomed pan and wait until it becomes hot.
3. Fry the fish pieces to a light golden yellow on both sides, remove and keep aside.
4. Add mustard paste and bring it to boil. Add slitted green chilies.
5. Now add the fried fish pieces , cover and cook for 5-8 minutes ,till the fish is properly cooked.
6. Uncover the pan and pour 1 Tbsp. of raw Mustard oil over the gravy.
7. Sorshe Ilish is ready to serve.

Kalo Jeera Ilish ( Hilsa in Nigella Seed gravy)

Ingredient

• Hilsh fish – 4/5 pieces
• Nigella seed – 1/2 tsp
• Green chili – 4/6
• Turmeric powder – 1 1/2 tsp
• Red chili powder – 1/2 tsp
• Salt to taste
• Mustard oil – 4 tbsp

Method

1. Marinate the fish pieces for 30 minutes with turmeric powder and salt.
2. Put the mustard oil in a heavy bottomed pan and wait until it becomes hot.
3. Add nigella seeds, when they starts to crackle , add fish pieces.
4. Lightly fry the fish pieces for 1 – 1.5 mins on eachsides.
5. Add the slitted green chilies.
6. Add a cup of warm water. Add salt to taste, turmeric powder and red chili powder. Stir and mix them thoroughly.
7. Cover and cook in low flame for 10-12 minutes till the fish is properly cooked.