Macher Jhuro / Crumbled Fish (co-star to your Khichdi)

Name: Macher Jhuro / Crumbled Fish (co-star to your Khichdi)
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Fish piece (preferably the one with more meat)- I used Rohu; 1 Potato (cut like you would for Aloo Bhaaji); 1 Onion (finely chopped); Leaves Coriander; Mustard oil; Soaked Raisins (optinal); Chillies (chopped almost to a paste); (1/2 tsp) Ginger paste; Salt; 1 Tez patta; (1/2 tsp) Paanch Phoron; Haldi; Chilli powder

Catherina @cinnamonngirll

'Jhuro/Jhuri' is a dry preparation made in Bengali kitchens. Mine was inspired from an old recipe book that I bought years back to help me on my cooking journey. But... 😶‍🌫️

After a long hiatus, I pulled out the book last night and found this recipe. But I tweaked it little to best suit my taste 😋

Hope you like it as much as my sister did 😊.

🧿

'Jhuro/Jhuri' is a dry preparation made in Bengali kitchens. Mine was inspired from an old recipe book that I bought years back to help me on my cooking journey. But... 😶‍🌫️

After a long hiatus, I pulled out the book last night and found this recipe. But I tweaked it little to best suit my taste 😋

Hope you like it as much as my sister did 😊.

🧿

Catherina @cinnamonngirll

'Jhuro/Jhuri' is a dry preparation made in Bengali kitchens. Mine was inspired from an old recipe book that I bought years back to help me on my cooking journey. But... 😶‍🌫️

After a long hiatus, I pulled out the book last night and found this recipe. But I tweaked it little to best suit my taste 😋

Hope you like it as much as my sister did 😊.

🧿

'Jhuro/Jhuri' is a dry preparation made in Bengali kitchens. Mine was inspired from an old recipe book that I bought years back to help me on my cooking journey. But... 😶‍🌫️

After a long hiatus, I pulled out the book last night and found this recipe. But I tweaked it little to best suit my taste 😋

Hope you like it as much as my sister did 😊.

🧿

Saved

Ingredients

15 mins

2 servings

1Fish piece (preferably the one with more meat)- I used Rohu
1Potato (cut like you would for Aloo Bhaaji)
1Onion (finely chopped)
LeavesCoriander
Mustard oil
Soaked Raisins (optinal)
Chillies (chopped almost to a paste)
(1/2 tsp)Ginger paste
Salt
🥄🥄SPICES🥄🥄
1Tez patta
(1/2 tsp)Paanch Phoron
Haldi
Chilli powder

Saved

Steps

15 mins

1

Pre-fry (lightly) your fish piece in mustard oil with haldi and salt. Separate the bone from your fish and break into smaller pieces.
Keep aside to use later.
2

In the same oil add Tez Patta and Paanch Phoron. Temper for a second.
3

Add chopped onion. When it starts to brown a little add chopped potato along with salt.
4

Once the potato softens, break the potato into smaller pieces. Add haldi, chilli powder, ginger paste, chillies and raisins. Cook thoroughly to eliminate the raw smell of ginger and masala.
5

Add the fish crumble and stir until they are coated with the masala. Use your spoon again to break the potato and fish further. This is the 'jhuro'.
6

Adjust the seasoning and finish with coriander leaves.