Maach Sheem Jhol
Fish cooked with flat beans in a light Bengali gravy. The seasonal sheem adds a unique texture and flavor to this traditional jhol.
Preparation
Rub fish pieces with turmeric and salt.
Make a Masala paste = turmeric, chilli, cumin, and coriander powders in 2 tbsp water.
Make a paste of maida in 1 tbsp water.
Cooking
Heat oil in a pan. Deep fry fish pieces and set aside.
Fry bori and keep aside.
For cooking 4 tbsp oil is required, so make up to 4 tbsp with mustard oil. Heat oil.
Add kalonji seeds and fry for 30 sec.
Add sheem/broad beans and fry for 1 min.
Add masala paste and fry till oil separates out (usually about 2 on medium heat). You may sprinkle water, if required, to avoid masala from sticking to the bottom of the pan.
Add 2 cups water, salt and bring to boil.
Add fried fish, and bori. Cover and simmer on low heat for 10 min till sheem/broad beans are cooked.
At this stage the quantity of gravy may be controlled by choosing to either cover the pan or leaving it open for excess gravy to evaporate.
Add maida paste a minute before removing from heat.
Maida is added to thicken the gravy.
Garnish with cilantro/coriander leaves and green chillies.
Serving Suggestions
A very light and tasty fish recipe that
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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