Thursday, April 10, 2014
MOUROLA MACHHER JHAL WITH JHUMKO BEGUN Small fish with egg plant
I love all kinds of small fish and given a choice I dont eat big fish. But small fish ( I mean real small ones from 3/4 inch to 3 inches). It is very difficult to get, as there is not much organized supply and if at all,these are available, they are very expensive. These are all sweet water fish. But if I can get fresh anchovies nothing like that.
While in Kuwait I ate all types small fish which I had not eaten for a long time.There is a sizable number of Bangladeshi people in Kuwait. As a result , huge quantities of sweet water fish, small and big ones, are imported from Thailand, Myanmar, Bangladesh etc .
I thought, I should post few dishes which I normally cook with small fish. The most used recipe in Bengal is Machher Tak or Ambal ( fish in sour gravy or sweet and sour gravy, Bong style). This recipe is available on the net .
This dish was cooked in Kuwait and I am using the photograph of that time.. The name of the fish is Mourala.
Today I have also purchased Mourala from Delhi and will make a dish later. NO-ONE is interested in cleaning the fish, so I need to.
THE RECIPE: It is very simple recipe used for cooking mainly small fish like ( all bengali names) Puti, Mourala, Batasi, Kajoli, Tyangra , Pabda etc and I used anchovie too whenever I got them. In this recipe I have used small eggplants ( jhumko or clustered ). As all of you know this variety of eggplant maintains shape even after prolonged cooking. This dish is traditionally hot with red chili powder and green chili. I havent used garlic here to keep the mild fragrance of the seasoning and fried eggplant.
INGREDIENTS
Mourola fish 150 gms
onion 11/2 medium, cut into thin slices
Green chili 2 for seasoning and 3-4 for cooking
Small brinjal 8
Tomato ,medium one cut to 4 pieces.
Red chili powder 1 tsp level (More , or less you decide)
Turmeric powder, 1 tsp
Mustrad Oil 21/2 tbsp ( you may use white oil, olive oil)
julienne of ginger 1 tsp
INGREDIENTS
Mourola fish 150 gms
onion 11/2 medium, cut into thin slices
Green chili 2 for seasoning and 3-4 for cooking
Small brinjal 8
Tomato ,medium one cut to 4 pieces.
Red chili powder 1 tsp level (More , or less you decide)
Turmeric powder, 1 tsp
Mustrad Oil 21/2 tbsp ( you may use white oil, olive oil)
julienne of ginger 1 tsp
Additional Oil for frying fish.
for seasoning
Nigella ( Kala jeera ) 3/4 tsp
Green chili 2, cut to 2-3 pieces
PROCESS
Clean fish , marinate with salt and turmeric for 10-15 min.
Slit the Brinjal longitudinally about 3/4th of the length, You can keep it half or make it 4 parts ( Star cut).Dont detach. Smear bit of salt and keep aside.
Soak chili powder in water to make a thin paste.
Soak Turmeric powder in water to a thin paste .
Fry fish to golden brown ( It will be crispy and dont start eating it after frying. It is irresistible)
Stir fry the Brinjal ( you may dip fry) just to change the skin and keep aside.
Take 21/2 tbsp oil ( fresh or same oil used for frying) and heat.
Give Kala jeera and green chili seasoning.
Add Onion and soute for a minute, ( Dont fry )
add ginger and Tomato, soute for a minute
Add red chili and turmeric, salt saute for few minutes.
Add brinjal and 1/2 cup of water and cover.
When the brinjal is done, add the fish.
Add 1/2 tsp raw mustard oil ( optional for Bong friends) and mix.
Add green chili and slowly drive out almost all the moisture and oil should come out.
Eat with rice.
HAPPY NEW YEAR
For my foodie friends, Indian wild oak acorns
for seasoning
Nigella ( Kala jeera ) 3/4 tsp
Green chili 2, cut to 2-3 pieces
PROCESS
Clean fish , marinate with salt and turmeric for 10-15 min.
Slit the Brinjal longitudinally about 3/4th of the length, You can keep it half or make it 4 parts ( Star cut).Dont detach. Smear bit of salt and keep aside.
Soak chili powder in water to make a thin paste.
Soak Turmeric powder in water to a thin paste .
Fry fish to golden brown ( It will be crispy and dont start eating it after frying. It is irresistible)
Stir fry the Brinjal ( you may dip fry) just to change the skin and keep aside.
Take 21/2 tbsp oil ( fresh or same oil used for frying) and heat.
Give Kala jeera and green chili seasoning.
Add Onion and soute for a minute, ( Dont fry )
add ginger and Tomato, soute for a minute
Add red chili and turmeric, salt saute for few minutes.
Add brinjal and 1/2 cup of water and cover.
When the brinjal is done, add the fish.
Add 1/2 tsp raw mustard oil ( optional for Bong friends) and mix.
Add green chili and slowly drive out almost all the moisture and oil should come out.
Eat with rice.
HAPPY NEW YEAR
For my foodie friends, Indian wild oak acorns
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