Maas Jhul | Fish Curry

 

Fish Curry

This dish is basically cooked in Eastern India and is very simple, subtle and sweet; fast to cook as well. The dish is named as “Mass Jhul”, which directly translates to fish curry. The only task would be to fry the fish as Eastern Indian people prefer fried fish in the curries as compared to South-Western coastal areas. 

The dish can be prepared with fresh or sea water however ensure that the fish pieces are large enough so that you can enjoy them.

INGREDIENTS

1.      Fish

2.      Garlic 10 cloves (whole)

3.      Onions 2 large sized, diced

4.      Green chilies 4 slit

5.      Turmeric for color

6.      Salt to taste

7.      Cumin powder 3tsps

8.  100ml mustard oil

PREPARATION

1.      Marinate the fish pieces with salt and turmeric powder for 10mins

2.      Heat the oil in a deep pan, fry the fish pieces on a medium flame until they turn light brown on both sides. Take them off the pan and keep aside.

3.      In the same pan, add all the ingredients except for the fish. Stir fry until the water runs dry on a medium flame.

4.      Add water, stir and cook for 5mins.

5.      Now add the fish pieces and simmer for another 10mins.

6.      Garnish with freshly chopped coriander leaf and serve with plain rice

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