Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.
Preparation time : 15 minutes Cooking time : 20 to 25 minutes Serves : 4 Ingredients: For Macher Jhol 4 pieces of Bhetki (barramundi ) fish 1 tsp ginger paste ½ tsp cumin powder 1 big tomatoes chopped ½ tsp red chilly powder ½ tsp turmeric powder 3 whole green chilly slited ½ tsp kalo jeera/ kalonji / nigella sativa seed 2 cups warm water 1 tbsp of oil to cook and 4 tbsp for frying the fish a pinch of sugar a pinch of garam masala Salt to taste For Eggplant Potato and Okar Fry 1 eggplant cut into thick half moon shape 3 potatoes de skinned and cut into thick round rings 10 okras tail and head off then make a slit ½ tsp turmeric powder 2 pinch red chilly powder salt to taste Oil to fryMethods of Cooking Take pieces of bhetki fish rub with little turmeric and salt. Heat oil in a pan. Now fry the fish so they are they little brown in both side but not too hard and crisp. Now keep aside. Heat a tablespoon of oil then add kalonji seed. When it start to crackle then add the ginger paste and tomatoes and red chilly powder, turmeric powder and salt and pinch of sugar. Now stir till the tomatoes get mashy. Add the fried fish and silted green chilly. Stir to coat with the spices. Now add 2 cup warm water. Let it come to boil . Cook for 5 minutes in high flame. Sprinkle garam masala . Put off the flame. Your Bhetki macher jhol is ready. Now for the eggplant, potato and okra fry sprinkle salt, turmeric and red chili powder and rub the vegetables with this spice mix. Now heat oil. Fry the eggplant pieces till brown in both side. Keep aside. Now fry the potatoes till little golden in both sides. Now fry the okra till brown. So now it’s time to serve . We Bengali’s have this fried vegetable with rice and ghee and mash little green chilly and salt. This act as a starter and then we have the fish stew called macher jhol with rice and some like to squeeze a little lemon in it to make it bit tangy. A very simple Bengali lunch is complete.