How to make Macher Jhol Bhaat - SK Khazana -
Every Bengali’s pride – fish gravy served with rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rohu darnes, Medium potatoes
Cuisine : Bengali
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Fish Moilee Prawns Inteha Masala Prawns Fried Chilli Prawns
Macher Jhol Bhaat - SK Khazana Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Macher Jhol Bhaat - SK Khazana Recipe
Rohu darnes 4
Medium potatoes peeled and cut into wedges 2
Salt to taste
Turmeric powder 1/ teaspoon
Mustard oil to shallow fry
Oil 2 tablespoons
Bay leaves 2
Medium onions grated 2
Ginger-garlic paste 1 tablespoon
Medium tomatoes grated 2
Red chilli powder 1 teaspoon
Cumin powder 1/2 teaspoon
Sugar 1/2 teaspoon
Steamed rice to serve
Method
Step 1
Take fish darnes in a bowl, add potatoes, salt and turmeric powder and mix well with your hand.
Step 2
Heat sufficient mustard oil in a non-stick pan, add fish and potato pieces and shallow-fry till crisp. Drain on absorbent paper.
Step 3
Heat oil in a deep non-stick pan, add bay leaves and onions and sauté till brown.
Step 4
Add ginger-garlic paste and sauté till raw flavors go away. Add tomatoes and sauté till pulpy.
Step 5
Add red chilli powder and cumin powder and mix well. Add 1½ cups water and mix well.
Step 6
Add salt and sugar, mix well and bring the mixture to a boil. Add the fried fish and potatoes and mix gently. Bring to a boil and take the pan off the heat.
Step 7
Transfer the fish into a serving bowl and serve hot with a bowl of steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
