Bata maachh er tel jhol (Labeo Bata in Oily Turmeric based broth)
Bata is a sweet water fish very common in Bengal. If you manage to procure a fresh catch, you shall find that the fish as its unique taste. This is why it can be cooked with minimal spices so that the flavour of the fish does not get lost in the medley of spice saga. Tel jhol or a runny broth flavoured with mild turmeric and the pungent mustard oil which complement each other to enhance the flavour of the fish itself.
Ingredients:
- Bata fish
- Nigella seeds
- Mustard seeds
- Turmeric powder
- Green chillies (slit or coarsely smashed)
- Salt
- Mustard Oil
Preparation:
- De-scale the fishes, wash and clean
- Smear the fish with salt and turmeric
- Fry the fishes well till both sides are golden
- Temper the oil with nigella seeds and mustard seeds
- Add a little turmeric powder and saute
- Add warm water and bring to a boil
- Add green chillies and salt as per taste
- The gravy would be oily and a little runny
- You may garnish with chopped cilantro
- Serve hot with steamed rice