Sunday, February 24, 2008

Surmai Machher Patla Jhol

This is a sort of amalgamation of my basic Bong palate and my adjustments to Parsi cuisine... Traditionally this thin stew like fish preparation is made with Rui or Catla, both 'sweet water' or river fish. Since they tend to have numerous bones my Hubby finds them difficult to eat. So I make this Jhol with Surmai instead.

4 surmai steaks
1 large onion, sliced
1 tomato, chopped fine
whole garam masala
1 green chilli
1 tsp ginger garlic paste
chilli powder
Jeera (cumin) powder)
Dhania (coriander) powder
Fresh coriander

Heat oil in a kadai or wok. Add 4 cardamoms, 2 cloves, 2 inch piece of cinnamon, 2 bay leaves and the green chilli. Let it fry for a minute. Add the sliced onion and fry. Don't let the onions brown or burn. Add the chopped tomato and stir well. Add the GG paste, the powdered spices, stir well and add a bit of water. Cook for a minute or two. Add salt. Mix it well and pour in a cup of water. Bring it to a boil and then add the fish steaks. Let the fish cook, add water to make the gravy thin, if necessary. You should have a thin watery gravy. Once the fish is cooked sprinkle with washed and chopped corainder leaves. Serve hot with rice.

If you like river fish this tastes fantastic cooked with Rui or Rohu.

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