macher jhol

Maccher jhol			No. of Portions	100
Ingredients	QTY	Unit
Fish	12.5	Standard: Fish pieces cut on-the- bone, spicy and thin gravy having mild flavour of mustard oil. Kg
Oil	500	Ml
Mustard oil	1	Lt
Onin seeds	25	Gm
Onion	3	Kg
Green chilly	50	Gm
Ginger	100	Gm
Red chilly powder	100	Gm
Turmeric	20	Gm
Salt	100	Gm
Potato (opt)	1	Kg
Cauliflower (opt)	2	Kg

Pre-preparations:

1. Clean and wash fish. Cut in 1” pieces on the bone. Apply salt and turmeric and keep aside for 30 minutes.

2. Cut onions in cubes and grind to a smooth paste. Grind ginger. Slit green chillies.

Method:

1. Shallow fry marinated fish in oil.

2. Heat mustard oil. Add onion seeds, onion paste and ginger paste. Sauté. Add slit green chillies, red chilly powder and turmeric. Fry well.

3. Add little water to form gravy and add fish. Cook fish over a slow fire.

4. Adjust salt and serve hot.

Note:

· Generally river water fish like rohu or hilsa is used in Bengali preparations.

· Vegetables like potatoes and cauliflower may be used in the gravy. Cut them into medium pieces, sauté in oil, add to gravy and cook.

Standard:

Fish pieces cut on-the- bone, spicy and thin gravy having mild flavour of mustard oil.