Wednesday, 8 February 2017

Shabji Diye Rui Maccher Patla Jhol

This is an old traditional dish prepared particularly when any member of the house is sick or if you want to cool your stomach down or prepared if anyone is in a hurry or travelling. This dish is loaded with vegetables and fish. It has a thin gravy / Patla Jhol. If you are unwell make this dish with less spices, more liquidy and avoid deep frying the fish. In Bengali cuisine as each dish has a different style of cutting the vegetables, in this dish the vegetables has to be cut big in size, in wedges or in big pieces and all the vegetables cut has to be in the same proportionate size. Any seasonal vegetables can be added like pointed gourd, raw banana, cauliflower, carrot, French beans, flat beans, potato,tomato, drum stick, raw papaya etc. Urid dal bori is fried and is also added to the Jhol.
Normally the spices are freshly ground into paste, but here I have used freshly ground powder. This is a very quick one pot meal served with hot steaming rice and lime wedges. Absolutely a comfort food... 
This recipe is a must try....

8 pieces of Ruhi Maach 
1 big size Potato cut into wedges lethwise or big cubes
1 medium size long Brinjal cut into half and made into big pieces 
6 pieces of medium size Cauliflower florets 
1 Carrot cut into half lengthwise and then made into pieces 
1 Raw Banana cut into half lengthwise and then made into pieces
6 Flat beans cut into half horizontally 
1 tomato cut into wedges lengthwise 
1/4 cup Green Peas 
2 Green Chillies silted lengthwise 
1 tsp Ginger paste 
1 tsp Turmeric powder 
1 tsp Coriander powder 
1/2 tsp Cumin powder 
1/2 tsp Pepper powder 
Salt to taste 
1 tsp Panch phoran 
2 Bay leaves 
1/2 cup Mustard oil for frying the fish and cooking

Apply 1/2 tsp turmeric powder and salt to the fish and keep it to marinate for 10 minutes. Take a wok, add oil. Let it heat well. Add the fish into the oil and fry it on both sides till brown in colour. Remove and keep it aside. Remove the excess oil and leave 3 tbsp oil in the wok. Add Panch phoran, bay leaves and green chillies. Wait till the Panch phoran crackles. Add the ginger paste and sauté it for a minute. Add all the vegetables, stir and sauté it for 2 to 3 minutes. Add the salt and all the powder spices. Stir and cook for another minute. Add about 1 and 1/2 litres of water. Stir, cover and cook till the vegetable are almost tender. Now add the fried fish. If you are adding fried boris add it with the fish. Cover and cook for another 2 minutes. Serve it hot with hot steaming rice and lime wedges.

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