Name: Tetor Macher Jhol (Bitter Gourd Fish Curry) recipe by Barnali B at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Rohu Fish- 1/2 kg; Ucche (bitter gourd)- 2 big; Small brinjal- 2 medium; Potato- 1 medium; Tomato- 1 medium; Garlic- 12-15 cloves; Radhuni (Indian celery seeds)- 2 tsp; Jeera (cumin)- 3 tsp; Bay leaf- 2; Green chilli- 4; Turmeric powder- 4 tsp; Salt to taste; Mustard oil for frying

ABOUT Tetor Macher Jhol (Bitter Gourd Fish Curry) RECIPE

As a kid I hated bitter gourd in any form. Grown ups around me would make several preparation out of this vegetable and relish it. My mother tried to feed me fried ucche (bitter gourd) or fried neem leaves or Karola bhaja to make my body immune against many seasonal diseases. If I had my way I would have never eaten any but out of fear of my father that he will scold me otherwise would have it grudgingly. When I visited my grandmas home during the holidays, one of the recipes she would make is Tetor Macher Jhol.

Ingredients Serving: 2

Rohu Fish- 1/2 kg
Ucche (bitter gourd)- 2 big
Small brinjal- 2 medium
Potato- 1 medium
Tomato- 1 medium
Garlic- 12-15 cloves
Radhuni (Indian celery seeds)- 2 tsp
Jeera (cumin)- 3 tsp
Bay leaf- 2
Green chilli- 4
Turmeric powder- 4 tsp
Salt to taste
Mustard oil for frying

Instructions

Clean the fish and cut them into bite size pieces or small pieces. Big cut fish would not be suitable for this dish as it would not soak up the juices properly.
Add 2 tsp of salt and 2 tsp turmeric to the fish and mix well. Let it marinate for 15 minutes.
Heat mustard oil and fry the fishes. Keep aside.
Slightly mash the garlic cloves with a mortar pestle.
Cut the bitter gourd in thin half moons
Cut the brinjals and tomato longitudinally into thin pieces
Cut the potatoes in the shape of brinjals
Fry the potatoes till golden brown and keep aside
Heat oil in a wok. When steaming add bay leaf, radhuni and jeera. When fragrant add the garlic. Fry for 2 minutes.
Add 3 cups of water to it. Add salt and remaining turmeric powder to the water and stir.
Add the brinjals, fried potatoes, tomato, fried fishes and slitted green chilli. Let it cook on high flame for 6-7 minutes.
When the brinjals are half cooked add the bitter gourd. Cook on high flame and do not cover. Keep an occasional check on the water level. This is not a soupy gravy, the final preparation should have very little gravy.
Cook till the bitter gourd is done, it will be semi tender when you switch off the heat.
Serve it with steamed rice and fried papads.

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