Khoira Maacher Tel Jhal

Name: Khoira Maacher Tel Jhal
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 400 gms khoira maach / fish; 2 tsp mustard paste; 1 tsp poppy or sesame seeds paste; 1/2 onion paste; 4-5 cloves garlic; 4-5 green chillies; 1 tbsp curd; 2 tbsp tomato puree; 1/2 tsp turmeric powder; 1/2 tsp Kashmiri Red Chilli Powder; 1/2 tsp cumin powder; As needed salt; 1/2 tsp sugar; 1/4 tsp nigella (kalonji) seeds; 5 tbsp mustard oil; 1 tbsp coriander chopped finely

Kumkum Chatterjee @cook_12055532

#NW
#week1
Khoira or Indian oil sardine is a popular and nutritious small,oily river fish especially in regions like West Bengal and tastes almost like Hilsa. It is widely cooked in various ways and can be crispy fried till tiny bones become crunchy or prepared in a gravy. Ideally khoira fish is highly nutritious .It is a rich source of omega-3 fatty acids, protein and beneficial for health.
The recipe I am sharing here is a hot and spicy one with a semi gravy dish with mustard, onion,garlic and green chillies paste as the base and slit green chillies and nigella seeds as flavoring spices. Any other fish can also be cooked this way. This dish is best enjoyed with hot steamed rice.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

5 servings

400 gmskhoira maach / fish
2 tspmustard paste
1 tsppoppy or sesame seeds paste
1/2onion paste
4-5 clovesgarlic
4-5green chillies
1 tbspcurd
2 tbsptomato puree
1/2 tspturmeric powder
1/2 tspKashmiri Red Chilli Powder
1/2 tspcumin powder
As neededsalt
1/2 tspsugar
1/4 tspnigella (kalonji) seeds
5 tbspmustard oil
1 tbspcoriander chopped finely

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Steps

30 minutes

1

Wash the fish and smear salt and turmeric. Marinate for 10 minutes.Meanwhile make a paste of mustard, sesame or poppy seeds along with onion, garlic, 2 green chillies and 1 tbsp curd. Add 1/4 cup water or as needed to make a smooth paste. Set aside.Heat oil and fry the fish in batches till lightly crisp and golden brown on both sides.Keep aside.
2

In the same oil, sprinkle nigella seeds. Once they splutter,add the onion,sesame or poppy seeds and mustard seed paste.Add turmeric, Kashmiri Red Chilli Powder and cumin powder, tomato puree, salt and sugar to taste.Fry till oil leaves sides.Add 1 cup water and boil 2 minutes. Now add the fish.Check the seasoning and let it simmer on low heat for 2-3 minutes..Carefully turn the fish and boil till gravy thickens. Now add chopped coriander and few slit green chillies.
3

Drizzle 1 teaspoon mustard oil and lightly mix. Switch off flame and serve hot with plain steamed rice in lunch or dinner.