BOAL MAACHER JHOL

Quintessential Bengali Boal Maacher Jhol. This curry is one of my family’s favourites. This recipe was handed over to us by our great grand-moms. The unique flavour of this curry comes from methi/fenugreek seeds. It really accentuates the depth of flavour in curries like this. Well, apart from the methi there are a few more tricks that make this curry one of the best fish curries which I’ll show you in my videos to come. You can substitute Boal with Pabda. You can also add vegetables like potato, cauliflower and eggplant in this curry. Infact vegetarians can also make this curry with the same vegetables excluding fish????. This curry only goes well with hot rice.

Preparation:

STEP 1- Marinade the Fish with 1 TSP of turmeric Powder, 1 TSP of red chilli powder, 1 TSP of salt and 1 TSP of mustard oil.

STEP 2- Marinade the Potatoes with 1 TSP of turmeric Powder, 1 TSP of red chilli powder, 1 TSP of salt and 1 TSP of mustard oil.

STEP 3- Marinade the Eggplants with 1 TSP of turmeric Powder, 1 TSP of red chilli powder, 1 TSP of salt and 1 TSP of mustard oil.

STEP 4- Make a masala mixture with 1 TBSP of red chilli powder, 1 TBSP of turmeric powder and 1 TBSP of water.

STEP 5- In a frying pan, pour 2 TBSP of mustard oil. In about 3 mins on high flame the oil should be hot enough to throw in the marinated fish and fry them for a min on each side.

STEP 6- Next, fry the potatoes in the same oil for a min on each side or until they have a light golden color on them.

If you think you need more oil to fry the potatoes, you may add more.

STEP 7- Fry the eggplants in the same oil for a min on each side or until they have a light brown color on them.

Eggplants soak a lot of oil. You may need to pour extra oil in case you are using a normal frying pan and not a non-stick one.

STEP 8- In a Kadhai, pour the excess oil if any from the frying pan. Be sure not to use the black burnt leftovers from the fried fish and vegetables. Pour another 2 TBSP of mustard oil.

STEP 9- Throw in the fenugreek seeds, and one green slitted green chilli. Saute it for 10 secs.

STEP 10- Add 1 TSP of garlic paste to the oil and sauté it for another 20 secs. Keep the flame on medium high.

STEP 11- Add the tomato puree and the remaining garlic paste. Saute it for another 30 secs.

STEP 12- After 30 secs of sautéing add the masala mixture. Lower the flame at this point of time and let it cook for a min or till the oil starts to separate from the masala.

STEP 13- Pour 4 TBSP of warm water and wait till the water evaporates. Repeat this process and pour 4 TBSP of water again to the kadhai.

STEP 14- Add the fried potatoes at this point of time and cover the kadhai with a lid. Let the potato cook on low flame for a min or until the potatoes become tender and soft.

STEP 15- After a min, pour 200 ml of warm water. Add 1 TSP of Salt and a pinch of sugar. Increase the flame to high, and let the water come to a boil.

Optional- I generally mash one potato at this point of time with the back of my spatula so that the gravy thickens.

STEP 16- Once the water comes to a boil, reduce the flame to medium high and throw in the fried fish. Let it cook for another 40 secs.

STEP 17- After 40 secs, throw in the fried eggplants, chopped coriander and one slitted green chilli. Let it cook for another 40 secs before turning off the flame.

STEP 18- Your Fish Gravy is ready to be served with steamed rice on the side.