Bengal is known for the variety of dishes, with a balanced mix of vegetarian and non vegetarian dishes, served in a sequence, as a part of the meal. It is known for Maachh-Bhaat or fish and rice, the paanch phoren or the five main spices used in every preparation, roshogullas and sandesh, apart from the rich cultural heritage and laureates of diverse fields born on this land, like Rabindranath Tagore, Bankim Chandra Chattopadhyay and Satyajit Ray.



The Land of Machher Jhor, where no feast seems to be complete without fish and its numerous preparations. Everyone, including the Brahmins of the region, relish eating fish, especially the fresh water ones. The most preferred choice being Salmon, Hilsa, Carp, Magur and Prawns. Fish is mostly fried in mustard oil and mustard seeds or marinated and cooked with curd to make a rich yellow-orange gravy. As rice is the staple food of the region, fish curries are also savored with boiled or steamed rice while fish cutlets or fried fish is enjoyed in the form of snacks. Machher Jhol, Doi Maachh, Chitol Machher Kola, Ilish Shiddo, Prawn Malai Curry and Pabda Machher Jhol are an all time favorite of Bengalis and are the most frequently made dishes.

The meal also comprises of a staggering range of vegetarian dishes, to accompany fish dishes. Chholar Daal, Fried Brinjals, Aloo Shiddu, Chutneys and Mishti Doi or sweet curd act as accompaniments of fish on the meal table.

Here, is the recipe for the authentic Bengali Fish Curry, a finger licking dish to relish!

RECIPE FOR MACHHER JHOL:

Ingredients:

• White-fleshed fish: 1 kg
• Onion (chopped): 3
• mustard oil/vegetable oil
• turmeric powder: ½ tsp
• salt to taste
• coriander powder: 1 tsp
• cumin powder: 1tsp
• red chilli powder: 1 tsp
• green chilli:3
• dry red chilli: 3
• kalongi: ¼ tsp
• bay leaves:3
• ginger (grated): 1 ½ tsp

Preparation
Wash and cut the fish in about 4cm size. Marinate the fish with turmeric and salt, ½ tsp each and set aside for 10-15 minutes. Now, heat the oil in a non-stick frying pan and put in the fish pieces and fry them until light brown.

Mix the corriander and cumin powder along with ginger, turmeric, salt and chilli powder and make a paste out of it, using little water. Heat a bit of oil that was used to fry the fishes, and put nigelia seeds to add flavor to the curry. A few seconds later, put the whole red chillies into the pan, followed by bay leaves. Now, put the chopped onions into the pan, and fry until they turn golden and translucent. Then, add the spices and stir continuously for a minute. When the paste becomes thick, put the fish pieces and whole green chillies over it. Now keep turning the pieces to wrap it into the thick gravy and cover the pan, to cook the dish for 15-20 min. Serve the dish with steamed or boiled rice.