It belongs to my cousin didi's mother in law, who uses garam masala paste to make this jhol.
That is the difference from other recipes. The garam masala paste is added from time to time during the koshaoing or when frying the other masalas.
The aroma that comes out is divine.
I am absolutely in love with this particular macher jhol.
If you eat fish, then I am sure you will want to make this again and again.
For your own self, for family, for friends.
And the fish ... usually Rohu / Rui ... is fried till firm and crisp on the outside.
Somewhat like the fish pieces served in a biyebarir macher jhol.
And to do that, you don't have to deep fry them .... as usually done. Just fry them on a flat pan, with minimal oil, on low heat to crisp the sides. (You can follow the post here. )
But that is where the similarity ends.
I will come back with the recipe for the biyebarir macher jhol sometime later. But for now, let us focus on this wonderful macher jhol in garam masala.
Not at all complicated.
And divinely fragrant. And flavourful.
Do add a pinch ... or more ... of sugar to this when cooking ... it complements the flavour of the cinnamon and the masala paste in whole.
Can't write much today. So just the recipe for you.
Laung / Cloves - 3
Dalchini / Cinnamon - 1" stick
Black cardamom / Elaichi - 2
Rohu fish - 4 pieces , washed and marinated in salt+turmeric powder
Onions - 2, chopped
Garlic - 8 cloves, chopped
Grated ginger - 1 tbsp
Tomato - 1 medium, chopped
Haldi / Turmeric - ½ tsp
Red chilli powder - ½ tsp
Salt - to taste
Sugar - ½ tsp
Mustard oil - 4 tbsp
How to :
The masala :
Soak the cloves , the cinnamon and the cardamom overnight.
Make a paste in your chutney grinder.
It will be coarse .... no matter how many times I run it, it stayed coarse.
If yours turns into a smooth paste, do use that in the recipe.
Otherwise do as I did - strain the paste with a little water at a time till the residue is drained dry.
If you want you can run it in the mixer again and strain it.
The curry :
Heat 2 tbsp of the mustard oil.
Fry the fish on low heat till brown on both sides.
It should be firm and not soft like when lightly fried.
Remove and keep aside.
Add 2 tbsp oil to the kadahi and add the chopped onions , garlic.
Now add the grated ginger, the haldi powder, red chilli powder and the sugar.
Fry till everything has mixed well and starts to turn dry.
Now add the chopped tomato and fry on high heat till it turns soft and mushy.
Keep adding a spoonful of the garam masala water while frying the tomato masala.
Do keep stirring constantly.
You will need around 2 or 3 tbsp of the masala water ... of course you can add more if you want to.
When the masala has been fried well and starts to turn dryish, on high heat add 3 cups of water.
Cover and let it boil for around 5 minutes, on low heat.
Remove cover and add the fish pieces.
Cover and cook for around 5 more minutes.
Remove cover and simmer for 5 more minutes till the gravy dries up and reaches desired consistency.
I kept it dryish.
You can keep more gravy if you want to.
Goes great with steamed rice.