Posted by: Mala D
As a rule of thumb, vegetables are added to fish dishes when the fish is a small-sized one because large, oily fishes don't require veggi sidekicks! Vegetables such as brinjal, broad/flat beans, cauliflower & raw bananas increase the volume of the dish & also enhance it's visual appeal.
This jhol is a Bangaal (bongs from east Bengal) version,which,despite minimal spices & almost watery broth, scores high on taste because of it's insistence on using absolutely fresh ingredients (read that as fresh catch of fish!).
Ingredients:
Illish(hilsa fish): 500 gms, about 5-6 pieces
Raw banana: 3 nos, medium-sized
Mustard oil: 4 tbsp
Green chillies: 3-4
Nigella(kalonji): 1/2 tsp
Turmeric powder: 1-1/2 tsp
Red chilli powder: 1-1/2 tsp
Cumin powder: 1 tsp
Salt: to taste
Wheat flour: 2 tsp
Method:
Wash the fish thoroughly (only once, or hilsa will lose it's flavour). Apply 1/2 tsp turmeric & some salt & marinate for about 15 minutes.
Peel & cut the bananas into two inch pieces,apply wheat flour on them & rub vigorously. This removes their sticky feel & also doesn't let them turn black. Wash them properly after some time. Keep aside.
Heat oil in a thick bottomed pan, let it smoke, then lower the flame & fry the fish pieces till lightly done. Remove.
Temper the same oil with nigella seeds & sliced green chillies & add the banana pieces. Toss them for some time. Mix all the spices with a little water & add to the pan. Stir & fry it till well mixed. Now add about 2 glass of water & bring to a boil. When the banana is half-done, add the fish. Cover & cook for another 5 minutes. Close the flame. Serve hot with rice.
As a rule of thumb, vegetables are added to fish dishes when the fish is a small-sized one because large, oily fishes don't require veggi sidekicks! Vegetables such as brinjal, broad/flat beans, cauliflower & raw bananas increase the volume of the dish & also enhance it's visual appeal.
This jhol is a Bangaal (bongs from east Bengal) version,which,despite minimal spices & almost watery broth, scores high on taste because of it's insistence on using absolutely fresh ingredients (read that as fresh catch of fish!).
Ingredients:Illish(hilsa fish): 500 gms, about 5-6 pieces
Raw banana: 3 nos, medium-sized
Mustard oil: 4 tbsp
Green chillies: 3-4
Nigella(kalonji): 1/2 tsp
Turmeric powder: 1-1/2 tsp
Red chilli powder: 1-1/2 tsp
Cumin powder: 1 tsp
Salt: to taste
Wheat flour: 2 tsp
Method:
Wash the fish thoroughly (only once, or hilsa will lose it's flavour). Apply 1/2 tsp turmeric & some salt & marinate for about 15 minutes.
Peel & cut the bananas into two inch pieces,apply wheat flour on them & rub vigorously. This removes their sticky feel & also doesn't let them turn black. Wash them properly after some time. Keep aside.
Heat oil in a thick bottomed pan, let it smoke, then lower the flame & fry the fish pieces till lightly done. Remove.
Temper the same oil with nigella seeds & sliced green chillies & add the banana pieces. Toss them for some time. Mix all the spices with a little water & add to the pan. Stir & fry it till well mixed. Now add about 2 glass of water & bring to a boil. When the banana is half-done, add the fish. Cover & cook for another 5 minutes. Close the flame. Serve hot with rice.
Super like !
ReplyDeleteThank u!
ReplyDeleteYour suggested vegetarian version with tomato puree,dal bodi and coriander leaves turned out almost close to the non-veg version. Didn't make me miss the fish too much. Will rate it 4/5 only cause I was a bit conservative on the amount of oil and green chillies, well for next time around :)
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