Name: Puti Macher Jhaal recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 300 gms. puthi maach, cleaned; 3-4 tbsp. mustard oil; 1 tsp. cumin seeds; 2 onions, chopped; 1-2 green chilies, chopped; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. coriander-cumin powder; 1 tsp. garam masala powder; 1 tsp. red chili powder (opt); 1-2 tomatoes, chopped; 1 tsp. ghee; 1 tbsp. coriander leaves, chopped

ABOUT Puti Macher Jhaal RECIPE

This is a traditional and a simple homemade Bengali style fish curry that goes best with only plain steamed rice. These are small variety of fresh river water fish that are extremely popular and favoured by the Bengali crowd. I made it a bit spicy according to my preference but you can always adjust it accordingly. These small fish variety is extremely delicious, so if you can get hold of them, then do give it a try.

Ingredients Serving: 3

300 gms. puthi maach, cleaned
3-4 tbsp. mustard oil
1 tsp. cumin seeds
2 onions, chopped
1-2 green chilies, chopped
salt to taste
1/2 tsp. turmeric powder
1 tbsp. coriander-cumin powder
1 tsp. garam masala powder
1 tsp. red chili powder (opt)
1-2 tomatoes, chopped
1 tsp. ghee
1 tbsp. coriander leaves, chopped

Instructions

Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. In a small bowl, mix together ginger-garlic paste and all the dry spices with some water and keep aside.
Heat 2 tbsp. oil in a pan and fry the fish till light golden in colour. Drain and keep aside.
Heat remaining oil and temper with cumin seeds. Saute for a few seconds. Add the onion and green chilies and stir fry till light brown.
Now add the spice paste and saute till it leaves the sides. Add in the chopped tomatoes and cook till it is well mashed.
Add 1/2 cup water and the fried fish. Cover and simmer till dry. Switch off the flame and add the ghee and coriander leaves. Serve with plain steamed rice.

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