Tuesday, June 30, 2009
Bata maacher jhal
I love fish. And being a Bengali just any kind of fresh water fish is a favorite. Be it the delicate Bhetki, or the chunky Rui, or the small Tyangra, or the crispy fried Topshe or the seasonal Ilish.....fishes have always been delights.I remember as a child when I would sometimes accompany Baba to the fish market and marvel at the glimmering silvery fishes stacked neatly, people haggling over the prices,some of them expertly commenting on the quality of fish by just touching them....Oh! the fish market was such an interesting place(the fishy smell was a tad dampener though!).
This particular fish Bata as we call it.... is a favourite of mine and Baba's.It is very tasty but if you are not comfortable with fish bones, you migh find it a little difficult . Maach bechhe khaoa.. is the traditional way of eating fishes where you use your hand to separate the flesh from the bones...and Baba taught me that loooong back.....
This country never ceases to surprise me and so of course when I discovered this fish at our fish shop... I was elated....
How to make Bata maacher Jhal:
Bata fish-5-6 cleaned and descaled
mustard oil-about 1/3cup
ground mustard-2 tbsp
tomatoes-1/2 of a large tomato diced
boris(optional)-a handful fired and kept aside
green chillies- 2 slit
Marinate the fishes with salt and turmeric.
Next fry the fishes in mustard oil until both the sides are browned.
Remove the fishes and drain the excess oil.
In the remaining oil sizzle the chillies and the nigella.
Add turmeric and tomato pieces and mustard paste. When the tomato softens add 1 cup of water.
Let the gravy come ot rolling boil.
Add the fishes and season with salt.
Cover and cook for 5-6 minutes in medium heat. let the gravy dry up a bit.
Add the boris and serve with white rice.... Love it..!