I had an exceptionally good sleep today afternoon, and for more than the better part of the evening I have been feeling very relaxed and refreshed. So,as I sit in the study and type out the blog, which for that matter I am doing in more than I month, I start to feel cool and easy.Sunday afternoons are when I usually create my recipes. And today I recreated my Mamoni’s(Aunty’s) Chicken er Jhol. But since I am running with a lot of unpublished menus, I would like to bring out something which I prepared quite a few Sundays back.
The winter chill was still there and cauliflowers and coriander leaves were fresh and new.We love the winters here and Calcutta did manage to get a well deserved winter this year. So, whereas the summer is still there to welcome us in its all glory, here are some unfinished works – recipes prepared when it was still cold and you needed a light woolen or a thin jacket to shield you from the cold.
This one’s pretty simple. Katla Mach prepared with Onion, Ginger and Spice paste.
Serves: 3
Preparation Time: 15 mins
Cooking Time: 40 mins.
Ingredients:
- Katla Mach: 300 gms.Divided into 4-5 pieces.
- Onion: 100 gms.Chopped finely.
- Ginger: 1/2 inch ginger. Crushed.
- Coriander Leaves: 3-4 tsp
- Tomato: 1 medium. Roughly chopped.
- Green Chili: 4-5.Slit longitudinally.
- Potato: 1 large(100 gms).Cut longitudinally.
- Mustard Oil:
- 4 tbsp for frying the fish pieces.
- 2 tbsp for the curry.
- Sugar: 1/2 tsp
- Salt: To taste
- Cumin Seed Paste: 1.5 tsp
- Coriander Seed Paste: 1.5 tsp
- Turmeric Powder:
- 2 tsp for coating the fishes.
- 1 tsp for the curry
- Dry Red Chili Powder: 1 tsp
Frying:
- Coat the fish pieces and the potato with turmeric powder and required amount of salt and keep aside for 15 mins.
- Heat 4 tbsp of mustard oil in a kadai.
- Once the oil is hot, turn the flame to slow.
- Fry the fish pieces 2.5-3 mins on each side till the sides turn golden brown.
- Keep aside after the fishes are properly fried.
- Incase there is any left over oil, then fry the potato slices and keep aside.
- Heat 2 tbsp of mustard oil in the kadai.
- Once the oil is hot, add the ginger and onion.Sprinkle the sugar on the onion slices.
- Fry the onions under medium heat, until the onion slices turn brown.
- Then add the tomato slices and the spices – all at the same time.
- Stir for 5-7 mins.
- Then add some amount of water,depending on the amount of Jhol required.Add the fried potato slices
- ,fishes,slit green chilies and coriander leaves.
- Sprinkle salt over the mixture.
- Turn the heat to low and put a lid on the kadai.
- Let the mixture cook for a further 20 mins.
- Once done, turn off the gas.
Serve with steamed rice.
