Завантаження...

Maacher Jhaal
 

 

 

This photo was viewed times and was downloaded in full size 0 times.

This photo was liked 0 times


Source page:

http://commons.wikimedia.org/wiki/File:Maacher_Jhaal.jpg

Summaryedit

Description
English: Fish is associated with so many cultures across the world. All sorts of fish dishes and delicacies are seen. The long coastline of India, throughout the ages, has seen a populace develop alongside it that loves its fish. When it comes to Bengalis, fish and rice means the world to us. It's our staple diet. Ask any Bong and they'd tell you how a meal without fish remains incomplete! There's something about this protein; its pungent fishy odour or its warm sweet-salty taste, that unites every coastline dweller at heart.

Pabda Maacher Jhaal.

First up, clean the fish and rub it with turmeric and salt. I've used "Pabda"; you could go for any fish of your choice. If you're comfortable with handling it as a whole, for the entire cooking process, I'd advise you not to cut the fish into pieces. Fry the fish in mustard oil and keep it ready for later.

Now, in a Kadhai or a frying pan heat some more mustard oil. Tear a couple of dried red chillies and bayleaves into halves and add them to the hot oil along with nigella seeds. Add salt, turmeric powder and green chillies and sauté for a while. Meanwhile fry off a few small potatoes, cut into cubes. Once they're slightly browned, add these to the sauté.

Pour in warm water to arrest the frying and let the potatoes boil for some time. Reduce the heat as the right consistency is reached. Immerse the fried fish into the gravy now and let it cook at low heat. It shouldn't take much time so keep an eye.

Once it's almost done, add mustard seed paste into it. Cut up a few spicy green chillies longitudinally and chop up fresh green coriander leaves and add them too. Just when you're about done and about to remove it from the flame, a generous addition of mustard oil would do the trick!

Serve the fish gravy with hot steamed rice and slice of lemon.
Date
Source Own work
Author Sushmita Das

Licensingedit

I, the copyright holder of this work, hereby publish it under the following license:
w:en:Creative Commons

attribution share alike

This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
You are free:
  • to share – to copy, distribute and transmit the work
  • to remix – to adapt the work
Under the following conditions:
  • attribution – You must attribute the work in the manner specified by the author or licensor (but not in any way that suggests that they endorse you or your use of the work).
  • share alike – If you alter, transform, or build upon this work, you may distribute the resulting work only under the same or similar license to this one.


Wiki Loves Food 2015
This image was uploaded as part of Wiki Loves Food 2015.

Photo's description:
Fish is associated with so many cultures across the world. All sorts of fish dishes and delicacies are seen. The long coastline of India, throughout the ages, has seen a populace develop alongside it that loves its fish. When it comes to Bengalis, fish and rice means the world to us. It's our staple diet. Ask any Bong and they'd tell you how a meal without fish remains incomplete! There's something about this protein; its pungent fishy odour or its warm sweet-salty taste, that unites every coastline dweller at heart. Pabda Maacher Jhaal. First up, clean the fish and rub it with turmeric and salt. I've used "Pabda"; you could go for any fish of your choice. If you're comfortable with handling it as a whole, for the entire cooking process, I'd advise you not to cut the fish into pieces. Fry the fish in mustard oil and keep it ready for later. Now, in a Kadhai or a frying pan heat some more mustard oil. Tear a couple of dried red chillies and bayleaves into halves and add them to the hot oil along with nigella seeds. Add salt, turmeric powder and green chillies and sauté for a while. Meanwhile fry off a few small potatoes, cut into cubes. Once they're slightly browned, add these to the sauté. Pour in warm water to arrest the frying and let the potatoes boil for some time. Reduce the heat as the right consistency is reached. Immerse the fried fish into the gravy now and let it cook at low heat. It shouldn't take much time so keep an eye. Once it's almost done, add mustard seed paste into it. Cut up a few spicy green chillies longitudinally and chop up fresh green coriander leaves and add them too. Just when you're about done and about to remove it from the flame, a generous addition of mustard oil would do the trick! Serve the fish gravy with hot steamed rice and slice of lemon.


Only registered users can post comments. Please login.


EXIF data:
File name maacher_jhaal.jpg
Size, Mbytes 2.924484375
Mime type image/jpeg
Orientation of image 1
Color space information 1
Exif image width 2428
Exif image length 3237


See some ads as well as other free photos:

The images at Free-Photos.biz come mainly from Wikimedia Commons or from our own production. The photos are either in the public domain, or licensed under free linceses: Free-Photos.biz license, GPL, Creative Commons or Free-Art license. Some very few other photos where uploaded to Free-Photos.biz by our users and released into the public domain or into free usage under another free license (like GPL etc.)

While the copyright and licensing information supplied for each photo is believed to be accurate, Free-Photos.biz does not provide any warranty regarding the copyright status or correctness of licensing terms. If you decide to reuse the images from Free-Photos.biz, you should verify the copyright status of each image just as you would when obtaining images from other sources.


The use of depictions of living or deceased persons may be restricted in some jurisdictions by laws regarding personality rights. Such images are exhibited at Free-Photos.biz as works of art that serve higher artistic interests.

PRIVACY POLICY


By registering your account and/or by subscribing to new and newly rated photographs you agree we may send you the links to photos and we may occasionally share other information with you.

We do NOT disclose your personal data.





christianity portal