MAG THE WEEKLY | COOKERY
A Bengali Treat
Try out these recipes for a true Bengali taste
12 - 18 Dec, 2015
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Macher Jhol with Moong Daler Khichudi
Macher Jhol with Moong Daler Khichudi

INGREDIENTS
· 600g fish
· 1 tomato, medium sized
· 2 bay leaves, large
· 1½ tbsp ginger paste
· 4 green chillies, as paste
· 1tsp cumin powder
· 1tsp coriander powder
· 1½ tsp salt
· ½ tsp cumin seeds
· ½ tsp turmeric powder
· 2 green chilies, cut lengthwise
· 2tbsp mustard oil

For khichdi
· 250g moong daal
· 200g basmati rice
· 4tbsp cooking oil
· 2tbsp ginger paste
· 1tbsp green chillies paste
· ½ tsp cumin seeds
· 2 dry red chillies
· 2 bay leaves
· 1tbsp salt
· ½ tsp turmeric powder
· 3tbsp ghee
· 1tsp garam masala
· 2 green chillies
· 4 cardamoms, crushed
· 1 cinnamon stick, medium and crushed


METHOD
Marinate the fish with salt and turmeric powder. Cut tomatoes into small pieces. Heat oil in a deep pan; fry the fish and keep it aside. Add bay leaves and cumin seeds and wait for a minute before adding the tomatoes. Add turmeric powder, cumin powder, coriander powder, salt and ginger and chilli pastes. Pour in two cups of water and allow it to boil. Add the fried fishes and boil for about five minutes then add the green chillies and salt to taste. Allow it to cook for five more minutes.
For khichdi, roast daal for a few minutes in a deep pan without any oil. Wash the roasted daal with water then and drain keep it aside. Wash rice with water and drain then keep it aside. Heat oil in a pressure cooker; add cumin seeds, red chilli, bay leaves, cardamoms and crushed cinnamon. Then place in ginger paste, chilli paste and turmeric powder too and mix it well. Let it cook for a few minutes then add the rice and mix well. Let it cook for a few minutes. Add daal and stir for a couple of minutes to mix properly. Pour in water (a litre) and salt, and allow to boil. Add ghee, garam masala and green chillies; cover the cooker and cook till two whistles. Open the lid and allow the pressure to release. Serve the fish curry with khichdi and raita.


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