The Rohu’s (carp) natural sweetness leaves a lasting impression in a plain Macha Jhola (fish gravy)
- 500 gm rohu fish (or whatever other river fish you choose)
- 2 Medium scale, quartered onions
- 6 Garlic Cloves
- 1/2 “Ginger
- 1 Cumin seeds in teaspoon (jeera)
- 1 Teaspoon seed coriander (dhania)
- 3 Dried red peppers
- 1 Medium sized chopped tomato
- 2 Medium size potatoes, sliced into quarters
- 2 Turmeric Teaspoons
- 2 Teaspoon red powdered chilli
- 2 Cups warm water
- Coriander goes on to garnish
- Salt to taste
- Mustard oil
- Wash the fish and add turmeric, red chilli and salt powder to the fish. Marinate for 20-25 minutes, and hold aside.
- Meanwhile, soak the cumin seeds, coriander seeds, ginger, garlic cloves and dried red chilies for about 10 minutes in 1/3 cup hot water. After the ingredients have been washed, strain and put together with the quartered onions in your grinder container.
- Mold the masala into a fine paste. Holding aloof
- Load some mustard oil in a saucepan and fry the fish and drain onto a kitchen towel
- Take about 4 tbsp of mustard oil in a wok and heat it to the point of smoking, add the ground paste and stir and fry to prevent the masala from burning.
- Now add the tomatoes and cook until the raw tomato scent goes away, and the mixture begins to leave oil. Then dip the wedges of potatoes in the masala and cook the potato until half cooked.
- Put the remaining hot water into the wok, change the salt, cover and let the gravy simmer until the potatoes are tender.
- Little by little add the fried fish and let the gravy steam for another 5 minutes. Remove from heat and garnish with slices of coriander
- Serve with a dollop of ghee and plain boiled rice