Maacher Jhol

(Rohu, Pabda, Tilapia fillet, Catfish Nuggets or Fillet)

Servings - 3 persons

Ingredients:

Tilapia fillet (or any other fish) - 0.5 kg

Potato - 2, cut in wedges

Green Chillies - 4, slit

Coriander leaves/Cilantro/Dhonepata - 1/4 cup, chopped

Turneric powder - 1 tsp

Chilli powder - 1/2 tsp

Kalonji seeds - 1/2 tsp

*Bori (Urad Dal) - 10-12

Salt - To taste

Maida - 1/2 tsp

White Oil - 3 tbsp

Mustard Oil - 1tbsp

*fried lentil dumplings preferably from urad dal

                              Tilapia Jhol

Preparing:

1. Cut the fish fillet into quarters.

2. Add 1/2 tsp turmeric, 1 tsp salt, and 1/2 tbsp white oil and keep aside.

3. Make a paste of turmeric and chilli powder in 1 tbsp water.

4. Dissolve maida in 1tbsp water.

Cooking procedure:

1. In a kadhai, heat 2 tbsp white oil.

2. Fry potato wedges for 4-5 min or until the potatoes turn golden brown. Fry on medium heat.

3. Remove potatoes and keep aside.

4. In the same oil fry bori for 3-4 minutes till light brown and keep aside.

5. Fry fish pieces in the same oil till they are brown and remove.

6. Add remaining white oil, and 1 tbsp mustard oil to the kadhai.

7. Add kalonji seeds and 2 green chillies. Let seeds splutter.

8. Add chopped cilantro and stir for 30 sec. Add turmeric and chilli paste and fry masala for 2 min or till oil comes to the surface.

9. Add 2 cups water and bring to boil. Add salt, fried potatoes and bori and  cover. Simmer for 8-10 min until potatoes are done.

10. Add fish pieces and cook for another 3-4 min. Add maida paste to thicken gravy  and boil for 1 min.

11. Garnish with chopped cilantro and green chillies.

Serving Suggestions: