Today I will share how to make Bok Macher Jhal /Kaikya / Freshwater Garfish – Kakila fish curry which is very delectable, and easy to prepare. Kakila/Bok mach is a local Name in Bengali of Xenentodon cancila; it can be consumed as jhol or jhal, tel jhal, and curry with seasonal vegetables
The types of equipment used for this recipe are
- Blender
- Mixing bowl
- Kadai/Fry pan
- Spatula
The ingredients required for this recipe are
- Bok/Kakila/kaikya fish-2
- Onion-1
- Eggplant/brinjal-1
- Ginger-1/2 inch
- Green chili-3
- Red chili powder-1/2 tbsp
- Cumin-coriander powder-1/2 tbsp
- Turmeric powder-1 tbsp
- Mustard oil-1/2 cup
- Kalojire/nigella seeds-1/2 tbsp
- Chopped coriander leaves-2 tbsp
- Salt
How to make Bok Macher Jhal /Kaikya Fish curry
Clean and wash the fish well and keep them in a bowl
Add turmeric powder, salt, and red chili powder, rub the fish well, and keep them aside for 15 minutes
Put onion, ginger, and green chili in a blender jar, make a smooth paste, and keep them aside
Now take a small bowl and prepare a mixture of spices (turmeric powder, red chili powder, and cumin-coriander powder), adding ½ cup of water, and keep it aside
Heat oil in a pan, carefully drop the fish, and fry them well on both the sides
Once fried well, take them out from the oil, and keep them aside
Add medium dice cut eggplant in the same oil and fry them well
Once fried well, take them out from the oil, and keep them aside
Add green chili and nigella seeds to temper; As they start spluttering, add the onion paste with water (by washing the jar), and mix them well
Now add the spices mixture and mix them, and cook them until the mixture becomes thick
Add the fried eggplant and mix them well
Now add 1 cup of water and salt, and cook for 2 minutes
When starts boiling, then add the fish and mix them well and cook them for 2 minutes on a high flame
Spread chopped coriander leaves over it and served hot with rice.
My other related posts are
- Kachki Macher Jhal Recipe
- Amudi /Amodi Macher Jhal Recipe
- Thankuni Pata diye chara ponar Jhol
- How to Make Charaponar Jhol
- How To Make Koi Macher Jhol
Bok Macher Jhal /Kaikya Fish curry
Equipment
- blender
- mixing bowl
- A kadai or a fry pan
- Spatula
Ingredients
- 2 Bok/Kakila/kaikya fish
- 1 Onion
- 1 Eggplant/brinjal( medium dice cut)
- 2 green chili
- 1/2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp cumin- coriander powder
- 1/2 cup Mustard oil
- 1/2 tbsp kalo jeera (nigellaseeds)
- 1/2 inch ginger
- 2 tbsp Chopped coriander leaves
- salt
Instructions
- Clean and wash the fish well and keep them on a bowl
- Add turmeric powder, salt, and red chili powder, rub the fish well, and keepthem aside for 15 minutes
- Put onion, ginger, and green chili in a blender jar, make a smooth paste,and keep them aside
- Now take a small bowl and prepare a mixture of spices (turmeric powder, redchili powder, and cumin-coriander powder), adding ½ cup of water, and keep it aside
- Heat oil in a pan, carefully drop the fish, and fry them well on both the sides
- Once fried well, take them out from the oil, and keep them aside
- Add medium dice cut egg plant in the same oil and fry them well
- Once fried well, take them out from the oil, and keep them aside
- Add green chili and nigella seeds for tempering
- As they start spluttering, add the onion paste with water (by washing the jar), and mix them well
- Now add the spices mixture and mix them, and cook them untill the mixture becomes thick
- Add the fried egg plant and mix them well
- Now add 1 cup of water and salt, and cook for 2 minutes
- When starts boiling, then add the fish and mix them well and cook them for 2 minutes on high flame
- Spread chopped coriander leaves over it and serve hot with rice.