As this summer is unbearable and going to the kitchen and cooking becomes difficult, here is a traditional simple Bengali recipe made with Rohu Fish and vegetables. The light - thin gravy is flavoured with ginger and cumin paste. You can add other vegetables like cauliflower, carrot, raw papaya, green peas, broad beans and pointed gourd too. You can also add bori to your jhol. Serve the jhol with hot steaming rice and a piece of lime.
6 pieces of Ruhi Maach marinated with salt and 1/2 tsp Turmeric powder
1 bowl of mix Vegetables - 1 Potato, 1 small size Brinjal, 1 Raw Banana, 1 Tomato cut into wedges and 1 Drumstick cut into pieces
1 Green Chilli slit
1 tsp Panch Phoran
2 to 3 Bay leaves
Salt to taste
1/2 tsp Turmeric powder
For the paste - 1 small piece of Ginger, 1 tsp Cumin seeds and 1 Green Chilli ground into a paste with 3 to 4 tsp water
1/2 cup Mustard Oil
Take oil in a wok, let the oil heat up. Fry the marinated fish until golden brown from both the sides. Remove the fish and keep it aside. In the same oil add panch phoran, bay leaves and green chilli. Let it sauté for a minute. Add the vegetables, stir and cook for a minute. Add the ginger - green chilli and cumin seeds paste. Stir and cook for 2 minutes. Add the salt and turmeric powder. Continue to cook for another 2 minutes. Add 3 cups of water, cover the wok and cook till the vegetables are tender. Open the lid, add the fish and cook for another 2 minutes. Switch of the flame. Serve it with hot steamed rice.