I have been sitting for the past ten minutes, trying to write a post.
Too many things on my mind.
The days are rushed; loads of chores to be done with.
Settling down feels difficult. My mind is still in Amritsar.
The jovial people; the wonderful food; the beautiful mustard fields.
I just can't get over the wonderful days I spent there.
But now it has be back to reality.
And I am facing a block. Can't write anything.
And I have to make second post on my travel blog and that too is stuck.
So I'll just go ahead with the recipe of this simple jhol that I made a few weeks ago.
There are days when I do not have the time or energy to lay a proper table and click a proper photograph.
But in the hurry, when a certain dish turns out good, I know I have to share it with my readers.
So when this jhol came out so beautifully light yet flavourful, I had to make a post on it.
If not for others, at least for my own self.
For I rustle up things on the go and forget the recipe later.
So I clicked a few hurried photos and here they are.
I apologise of they are not too appealing. But this jhol will appeal to you.
That I know for sure.
Katla fish pieces - 2, cleaned and marinated with salt + turmeric
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green cardamom / Choto Elaach - 1, broken
Cinnamon / Dalchini - 1 small piece
Whole red chilli - 1
Onion - 1 medium, chopped
Tomato - 1 medium, chopped
Potato - 1 medium, cut into slices
Mustard oil - 3 tsbp
Haldi / Turmeric powder - ½ tsp
Red chilli powder - ½ tsp
Fresh coriander leaves - chopped
How to :
Heat oil in a heavy bottomed kadahi / wok.
When it reaches smoking point, slide in the fish and fry well on low heat till both sides are well browned.
Remove and keep aside.
In the rest of the oil, add the green cardamom + cinnamon + whole red chillies.
Then ad the chopped onion.
Fry well on low heat till the onion starts to brown slightly.
Now add the ginger paste + garlic paste + turmeric + red chilli powder + salt.
Fry well till the masala turns dry and oil starts to leave the sides.
Add the chopped tomatoes and fry till they turn soft and mushy.
Now add water. Check for salt and add if necessary.
Bring to a boil.
Now add the cut potatoes.
( If you want to, you can fry the potatoes first and then add now.
I do not. )
Cover and cook till the potatoes are done.
Now add the fish + coriander leaves.
Cover and simmer for around ten minutes.
Remove from heat and serve hot.
Goes best with steamed rice.