BHOLA MACHER JHAL.

This traditional Bengali recipe is from my grandmother, who is also a typical Bengali.in this recipe Bhola machh or ( Asian sea bass ) is cooked with a

in a Puree of tomato ,onions and with a blend of spices.

So let's get started.

INGREDIENTS:-( serving 2)

1. 1 medium sized onion.

2. 1 medium sized tomato

3. ginger ( small piece)

4. green chillies

5. Salt

6. Turmeric powder

7. Red chilli powder

8. Kashmiri red chilli powder ( for that nice red colour)

9. Kalo jeere ( black cumin)

20. Mustard oil.

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METHOD:-

At first marinate the fish with salt according to your taste and 1/2 tablespoons of turmeric powder.

Keep it aside.

Then in a mixer grinder take 1medium sized onion and 1medium sized tomato , 4 slices of Ginger, 2 or 3 green chillies,and blend them to get a fine Puree .

Now in a kadhai pour some good amount of mustard oil. And fry the fishes until light golden brown.

Take them out of the kadhai.

Then in the kadhai temper the oil with 1/2 teaspoons of black cumin and 2 slit green chillies.

Quickly add the the puree and stir it .

Then add red chilli powder, Kashmiri red chilli powder, turmeric powder and salt, cumin powder 

And add some water as well and cook it for 15 minutes.

Until the oil gets separated from the masalas. Now add the fried fishes and check the salt.

Wait for 5 minutes more and garnish it with chopped corriander and slit green chillies.

Your maccher Jhal is ready, serve it with steaming hot rice, and a wedge of lime.

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