How to Best Appetizing Catla Maacher Jhol

How to Best Appetizing Catla Maacher Jhol Delicious, fresh and tasty.

Catla Maacher Jhol. His face lights up in delight when this curry is made and he calls it ' Kaatla Maacher Paatla Jhol'. It is a quick and fuss-free recipe that can be put together in minutes. About this blog: A Bengali style experimental rich fish curry (almost a Kaliya dish) cooked with onion paste, Gorom Mashala and sprinkled with coriander leaves!

It is one of the very simple fish curries prepared in our daily routine, and it has been an all-time favourite dish in my family.

We normally eat other fishes too, so Katla fish is cooked at least once or twice in.

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You can have Catla Maacher Jhol using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Catla Maacher Jhol

1. It’s 500 grams of Catla Fish.

2. It’s 4 of Potato.

3. You need 2 (large sized) of Onion.

4. It’s 3 of Tomato.

5. It’s 5 of Green chilies.

6. You need 1 inch of Ginger.

7. You need 8 cloves of Garlic.

8. Prepare of Spices:.

9. You need 2 tsp of Cumin powder.

10. You need 2 tsp of Red mirchi powder.

11. It’s 2 tsp of Turmeric powder.

12. You need to tatse of Salt.

13. It’s 1.5 cup (or as needed for frying) of Mustard oil.

Aar Macher Jhol is a Bengali Fish curry prepared with Aar/Rohu/Katla fish.

The gravy is such an uncomplicated gravy which can be prepared in a jiffy with the items available in the pantry and tastes best with Steamed white rice.

Vegetables like Potato and Brinjal can be added in addition to the fish to enhance the taste and aroma of the curry.

Today we woke up with a light frost covering all the roofs around our home.

Catla Maacher Jhol instructions

1. Wash the fish pieces properly with water. Sprinkle a pinch of turmeric powder and salt. Marinade for at least 10 minutes..

2. Heat oil in a thick round-bottomed pan, fry fish on both the sides and keep aside..

3. Oil remains in the pan after frying fishes, hence, add sliced onions and green chilies. Fry till onions turn translucent..

4. Now add thick sliced potatoes. Cover the lid and cook until potatoes turn softer..

5. After 5 minutes add the powdered spices mentioned above. Add sliced tomatoes and mix well. Cover the pan and simmer for 10 minutes..

6. Now pour 1.5 cups of water, bring to a boil. Finally add the fried fishes, cook for another 5 minutes and its done..

As if a light white blanket has been spread on them.

In the bygone times when vegetables were bought fresh and were truly seasonal, winter meant a lot of special treats.

Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach.

If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish.

This is famous bengali fish recipie.