It has been a long time since I had fish last ... and what it means to a Bengali is anybody's guess. I am missing my fishwala ... the good man is down with a fractured leg after an accident due to some irresponsible young guys' reckless driving ... who had spoilt me good with the freshest fish delivered, cleaned and cut in my house on weekly mornings.
Waited for him ... but he will be out of action for more than two months ... so went fish shopping after a long time.
Other than fish we make a jhaal from vegetables too ... like aloo datar jhaal ( aloo and drumsticks .... coming up in next post) or aloo borir jhaal ( aloo and mungaudi ).
Fried pieces of the Rohu / Mach bhaja - 2
Whole green chillies - 2 ,
Chopped onion - 1,
Kalo jeere / Kalaunji / Nigella seeds - ¼ tsp
Chopped tomato - 1 medium
Mustard oil - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Mustard paste - 2 tbsp
( I soak yellow mustard seeds in water for half an hour and grind it with a green chilli )
Water - 2 cups
Salt to taste
Fresh corainder leaves / Dhone pata
Add the kalo jeere/ kalaunji/nigella seeds and the green chillies.
Add the onion.
Fry till the onions turn translucent and lose the raw smell.
Fry well and add the turmeric and red chilli powder.
Add a dash of salt and keep frying on low heat till the tomatoes turn into complete mush.
Raise heat and add water.
Bring to a boil.
Add salt and the mustard paste.
Check for salt and add if needed.
Lower heat and let it simmer till the gravy reaches desired consistency.
Remove from heat, sprinkle chopped coriander leaves and serve hot.
I like to have my rice with the gravy, so keep it slightly thin.
You can dry it up too if you want.