how to make bori begun diye macher jhal

how to make bori begun diye macher jhalhow to make bori begun diye macher jhal

The marinated katla/rui fish chunks are fried and then simmered in a thick gravy made with mustard paste and sometimes added with bori(Sundried lentil dumplings) and begun(brinjal) finished in a warm, spicy,mustard flavored sauce and this is how to make bori begun diye macher jhal/fish curry with brinjal and Sun dried lentil dumplings.

Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 1 Person

Ingredients

  • Rohu/Katla fish chunks-3
  • Brinjal-01(medium size and cut into cube)
  • Ginger-1/4 inch
  • Bori/ Sundried lentil dumplings-18-20 pieces
  • Mustard -2 tsp
  • Turmeric and red chili powder-1/2 tsp each
  • Mustard oil-3 tsp (including frying the fishes)
  • Salt to taste
  • panch phoron-1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)

 

how to make bori begun diye macher jhal

  • Take a blender jar and make a paste of mustard and ginger.
  • Wash the fish chunks and rub with turmeric powder and salt and keep it for 10 minutes.
  • Take a hard bottomed pan and heat oil, fry the Sundried lentil dumplings/bori and keep aside.
  • In the same oil add the fish chunks and fry it properly and keep it aside.
  • Now add panchphoron for tempering.
  • Then add brinjal pieces and cook for 2 minutes and add the mustard paste and whisk it for 1 minute
  • Now add the turmeric & red chilli powder, cook for a minute and add water to boil the brinjal.
  • Now slowly place the fish chunks and mix it with gravy and allow it to cook for another 2 minutes then add the fried bori/sun dried lentil dumpling.
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    how to make bori begun diye macher jhal

    how to make bori begun diye macher jhal

    how to make bori begun diye macher jhal

  • Check the salt and consistency of the gravy(it should not be watery) take it out from the oven and serve hot with steam rice.

 

 

 

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