Chhoto Macher Jhol

Bengalis and their love for fish cannot be expressed in a few sentences. Every Bengali function is incomplete without fish. In fact, many Bengali families start the first meal of the day with fish and rice. There are numerous styles of cooking fish in a Bengali family. Some fishes have a distinct technique of cleaning and cooking. The technique of cooking depends upon the size, fat content and bones. It can be fried, steamed, cooked in simple ginger tomato based gravy or can be cooked in mustard gravy. Some also like to cook this with vegetables or with yoghurt.

My love for fishes didn't start initially. Initially, I found them distasteful, ugly, smelly and disgusting. I developed feelings for them as I mentioned earlier, gradually. Now like many Bengalis I can't imagine a day without fish. The love is pure and completely true. Finally, without wasting any further moment, let's start the procedure.




Ingredients:

• Small Fishes ( I used Mourola) : 200 grams
• Potatoes: 2 Medium sized chopped
• Onions:2 Medium sized chopped
• Tomatoes:1 Medium sized
• Mustard Oil: 3 Tbps
• Nigella Seeds (Kalo Jeere or Kalaunji): 1/2 Tsp
• Turmeric Powder:1/2 Tsp to fry potatoes and 1/2 Tsp for marination
• Chilly Powder: 1Tsp (Add less or more depending upon your taste)
• Green Chillies: Optional
• Water: 1 cup (Less or more according to the consistency of the gravy)
• Salt: As per requirement
• Sugar: A pinch
• Coriander leaves: To garnish

Method:

1. Clean and wash the fishes accordingly.
2. Marinate the fishes with 1 tbsp mustard oil, salt, sugar, tomatoes, turmeric powder, chilly powder, onions and tomatoes for around 10 minutes.
   
   
3. Meanwhile, heat some mustard oil in a kadhai and temper it with some nigella seeds.
4. Once the oil gets tempered, fry some potatoes with 1/2 tsp turmeric powder and some salt.
   
5. Once the potatoes are half done, add the marinated fish and water and bring it to boil for around 10 minutes. Be gentle while mixing the gravy or else the fishes might break.
6. After 10 minutes, when the potatoes are done, switch off the flame.
   
7. Garnish the gravy with chopped coriander leaves.
   
8. Serve with hot steamed rice.