Macher Tok Jhal ~ Hot & Bitter Fish
Great part of staying with MIL is learning a certain time period and memories associated with that. And manifestly that is her formative years. it is due to her, I on occasion can visualize the place and time with it is original shade and flavor. Like a time-travel! I really like it so much that, very regularly I insist her recalling a number of the ones "a lot-listened" stories. and she in no way receives bored! The opposite day, while telling such an incident...she turned into casually telling me about her "mom's cooking" and that I were given this superb recipe. So essentially this is my In-regulation-grandmother's (দিদিশাশুড়ি) recipe. It’s an old circle of relative’s recipe. And i am lucky sufficient to preserve it.
Components for "Macher Tok Jhal":
- Rohu or Katla fish 6 large and thick pieces
- Mustard paste three tablespoon
three. Cumin paste 1 tablespoon (cumin powder can be used as replacement)
four. Tamarind water four tablespoon - Dry pink chili 3-4
- Turmeric powder 1 tea spoon
- Salt & sugar as required
- Mustard oil for cooking
The way to prepare "Macher Tok Jhal":
• Wash fish nicely and drain. Rub them with some salt and turmeric powder. Keep aside for 15 minutes.
• heat a frying pan with mustard oil and fry them golden in color. Take them out.
• Take out any excess oil from the pan leaving three tablespoons into it. Add dry pink chillies (take into account to interrupt them into halves even as adding).
• Now mix mustard paste with tamarind water and 1/2 cup of plain water. Add this to grease.
• blend in with region tea spoon turmeric powder and little salt. let it start shimmering.
• add in fried fish pieces. Regulate salt and sugar. The taste ought to be highly spiced and tangy with a balanced quantity of sweetness. Add a tablespoon of raw mustard oil.
• Shimmer covered over low flame for 3-4 mins flipping the fish portions once in between.
• provide little status time.
• Excellent served with steaming hot rice.
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