Bori Begun Diye Macher Patla Jhol/Kalozire mulo diye macher jhol/Bengali healthy fish curry with vegetables
Today I am sharing step-by-step how to make Bori Begun Diye Macher Patla Jhol. As Bengalis are habituated of taking fish daily, so it is not advisable to make it spicy. Here I am adding the seasonal vegetables and Sundried lentil dumpling (Bori) to the fish curry, to get the maximum nutritional benefits. And the taste is also sometimes much better than the spicy curry. Fish I have taken Rohu fish , with that you can make also rui macher shorshe posto jhal
The equipment used
- Kadai or Frying pan
- Mixing bowl
- Spatula
Ingredients used
- Fresh fried Rohu fish-6 piece
- Oil-1 tbsp
- Bori/sun-dried lentil dumplings -22-25 (small size)
- Potato -2
- Pointed gourd/potol-4
- Eggplant/begun-1
- Radish/mulo-1/2
- Ginger paste-1 tbsp
- Green chilies-2 (slit)
- Kalojire/nigella seeds/kalonji-1/4 tbsp
- Turmeric powder-1/2 tbsp
- Kashmiri chili powder-1/2 tbsp
- Cumin powder-1/2 tbsp
- Salt to taste
- Chopped coriander leaves
Bori Begun Diye Macher Patla Jhol
Wash the fish chunks, rub with turmeric powder and salt, fry them with oil in a Kadai and keep aside.
Heat oil in a Kadai or a frying pan and fry the bori, it will take 1 minute to fry, and take them out from the pan and keep aside
In the same oil add kalonji and slit green chilies for tempering
Add all the cut vegetables
Now add ginger paste and sauté them till the raw smell of ginger goes off
Add salt, turmeric powder, Kashmiri chili powder, and cumin powder, and stir them continuously for 2 minutes, so that the raw smell of the spices will go off and the nice smell of ginger and cumin will come out. (The combination of cumin powder and ginger is very much essential in this type of patla jhol)
Now the veggies are fried well, add sufficient water (4-5 cups, as required), and mix them
Cover the lid and allow them to cook on low flame for 10-12 minutes
Now open the cover and add the fried fish chunks, mix them well and cook for two minutes without covering
Now add the bori /sun-dried lentil dumpling and
turn off the flame.
Transfer them to a serving plate and serve hot with plain rice with Gandhoraj lebu and korola bhaja
Bori Begun Diye Macher Patla Jhol
Equipment
- A kadai or a fry pan
- Spatula
- mixing bowl
Ingredients
- 6 pieces Rohu fish( fried)
- 1 tbsp oil
- 22-25 Bori/ sun dried lentil dumplings
- 4 pointed gourd/potol
- 2 potato
- 1 Eggplant/begun
- 1/2 radish
- 1 tbsp ginger paste
- 2 green chili
- 1/4 tbsp Kalojire/nigellaseeds/kalonji
- 1/2 tbsp turmeric powder
- 1/2 tbsp kashmiri red chili powder
- 1/2 tbsp cumin powder
- Chopped coriander leaves
- salt
Instructions
- Wash the fish chunks, rub with turmeric powder and salt, frythem with oil in a kadai and keep aside.
- Heat oil in a kadai or a frying pan and fry the bori, itwill take 1 minute to fry.
- In the same oil add kalonji and slited green chilies fortempering
- Add all the cut vegetables
- Now add ginger paste sauté them till the raw smell of gingergoes off
- Add salt, turmeric powder, kashmiri chili powder and cuminpowder, and stir them continuously for 2 minutes, so that the raw smell of thespices will go off and the nice smell of ginger and cumin will come out. (Thecombination of cumin powder and ginger is very much essential in this type of patla jhol)
- Now the veggies are fried well, add sufficient water (4-5cups, as required), and mix them
- Cover the lid and allow them to cook in simmering for 10-12minutes
- Now open the cover and add the fried fish chunks, mix themwell and cook for two minutes without covering
- Now add the bori /sun dried lentil dumpling and
- turn off the flame.
- Transfer them into a serving plate and serve hot with plane rice with gandhoraj lebu and korola bhaja