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Machcher Jhol
east indianback to recipes
Ingredient:

500 gm: Fish (of your choice), cut into

2 ½ cm/1" thick slices, diagonally

1 tsp: Turmeric

½ tsp: Salt or to taste

Grind Together

1 ½ cup: Onion, roughly chopped

1 tsp: Garlic, chopped

2 tsp: Ginger, chopped

2-3: Dried red pepper

½ tsp: Turmeric

1 tsp: Salt or to taste

To Proceed

½ cup: Mustard oil

1 tsp: Onion seeds

¼ tsp: Cinnamon, broken in small piecesCoriander leaves for garnish

4 pcs: Cloves

4 pcs: Green cardamoms

1-2: Bay leaf

2-3: Green chillies, slit lengthwise

3 cup: Water

Details:

Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.

Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.

Lift the fish out of the oil, and keep aside.

In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.

Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.

Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).

Serve hot garnished with the coriander leaves.

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