Puti Maachh er Jhaal/ Swamp Barb Fish cooked in Mustard based Gravy
My husband is a sucker for fish; and at home, most of our meals have some fish based preparation. Now this recipe of Puti maachh is perhaps the most commonly cooked one across households in Bengal, with minor changes here and there. This is our version. My mom-in-law suggests that you discard the head of the fish while cooking this, since the head sometimes tastes bitter, and may spoil your whole curry. But does a Bengali Kitchen believe in waste? No! So she recommends using the heads to make fritters — whisk some besan and water to make a moderately thick batter, add salt, chilli powder, pepper to taste, add a pinch of kaalo jeerey (kalonji); and coat the heads in this batter, and fry till crisp and brown.
Ingredients:
- Puti Maachh/ Swamp Barb Fish
- Onion (sliced)
- Mustard Paste
- Potatoes — peeled and thinly sliced — optional
- Garlic (crushed or minced)
- Salt
- Turmeric Powder
- Mustard Oil for cooking
- Green Chillies
- Panch Phoron (Indian five spices mix)
Method:
- Clean the fish. You may discard the head since it sometimes tastes bitter.
- Smear the fish with salt and turmeric
- Heat Mustard Oil in a pan till the oil smokes. Now turn down the heat, and fry the fishes properly till all sides turn golden. Remove from oil, drain, and keep aside.
- Now temper the same oil with Panch Phoron, and when the seeds splutter add the onions.
- When the onions are half done, add slit green chillies and the crushed garlic.
- Cook till the raw smell of onion and garlic is gone.
- Add the potatoes. Add turmeric powder and salt. Stir in well.
- Cook covered till the potatoes are done. If it gets too dry sprinkle a little warm water to aid the cooking process.
- Now add the mustard paste along with a little warm water. Let the concoction come to boil.
- Add the fish and cover the pan and let the fish absorb all the flavours and soften a bit too.
- Turn off heat, allow some standing time and serve hot with steamed rice.