Bacha Macher Tel Jhal by Sayantani Mahapatra
Sayantani Mahapatra is a mother of two wonderful kids. Growing up in Santiniketan has instilled a sense of creativity in her so while the kids nap she does myriad things to keep herself busy. A passionate blogger, she loves to cook old world Bengali recipes and journal them on her blog ahomemakersdiary.com
Thank you Sayantani for sharing your recipes with us.
Ingredients:
- Bacha Fish: 3 pieces
- Onion: 1 large purple variety
- Garlic paste: 1 tsp
- Tomato: 1 medium
- Green Chiilies: 4-5 or as per your taste
- Coriander leaves: handful
- Oil: 4 tbsp (preferably mustard oil; or mix white and mustard oil and use
- Chili powder: 1/2 tsp (optional)
- Turmeric
- Salt
Method:
Clean the fish and wash. Drain the water and make a couple of slit on each side of the fish. Rub it with salt, turmeric and a few drops of mustard oil. Keep aside for a minimum of 20 minutes.
In the mean time make a smooth paste of the onion. You should get 21/2 -3 tbsp of paste from it.
Heat oil and place the fish pieces carefully. It helps if you use a non stick pan as scaleless fishes have a tendency to stick to hot pans no matter how much oil you use. Also be careful as skin of scaleless fishes tend to burst, you light to like to cover it with a splatter guard. Once one side is fried (5-6 minutes on medium heat) carefully fry the other side. Take out and keep aside.
In the same oil now add the green chillies and the onion paste. Sprinkle little salt and cook on medium flame till the onion loses its raw smell and turns transparent. Next add the garlic paste and cook till oil starts to separate, this is very important so be patient and cook on medium heat till you see small bubbles of oil. Add the tomato (chopped) and adjust taste by adding more salt or chillies. Add little turmeric at this stage and cook covered. Once the tomato softens, mix it with the rest of the spices. Cook for couple of more minutes and then add 3/4 cup warm water. If using chilli powder, add now and bring it to a boil.
Carefully arrange the fish pieces in the pan and cover. After 5 minutes flip the pieces and cook on the other side. Sprinkle chopped coriander leaves on top and cook till the gravy thickens.
Once done, remove from heat and serve with steamed rice.