Amudi /Amodi Macher Jhal Recipe /Amudi Fish Curry with potato
Today I will share step by step how to make the Amudi /Amodi Macher Jhal Recipe, which is medium spicy and of course very delectable. The marinated Amudi /Amodi fish are fried and then simmered in a thick gravy made with tomatoes, onions, garlic, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce.
What is Amudi fish? As per Wikipedia Pointed tail anchovy or Coilia dussumieri is a coastal and estuary fish species. They are saline water fish but are also able to tolerate lowered salinity. They feed on copepods, prawns,s and fish larvae
Types of equipment used for this recipe are
Blender
Frying pan
Spatula
Mixing Bowl
The ingredients used for this recipe are
Amudi/Amodi fish: Always purchase fresh Amudi fish, though sometimes it is difficult, but try to choose a better one
Tomato: Take soft and red (desi tomato)
Fresh red chili: These chilies are very hot and soft, and red in color to give a bright color (otherwise you can soak the dry red chili and grind them)
Cooking oil: though mustard oil is preferable, you can use any type of cooking oil
Potato: I used Chandramukhi potato which gives a better result (you can use any type of potato)
Other ingredients are turmeric powder,cumin-coriander powder, onion, panchphoron, garlic-ginger paste, and salt
How to make Amudi /Amodi Macher Jhal Recipe
Clean and wash the Amudi fish, put them in a mixing bowl, and add turmeric powder and salt
Rub the fish with salt and turmeric powder and keep them aside
Add tomato pieces and fresh red chili in a blender jar, and make a fine paste
Heat oil in a pan, fry the Amudi fishes, in both sides and take them out from the oil
Add panchphoron for tempering, in the same pan
As they sizzle and splutter, add the chopped onion and stir them until they become translucent
Now add the potatoes (cut into very thin in size) and stir them for a minute
Add ginger-garlic paste and sauté them for a minute
Add turmeric and cumin-coriander powder and sauté them, until the raw smell of the spices goes off
Add the tomato-chili paste and mix them well
Now add the fried Amudi fish and mix them
Sprinkle chopped coriander leaves; transfer them to a serving plate and serve hot with rice.
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Amudi /Amodi Macher Jhal Recipe
Equipment
- blender
- A kadai or a fry pan
- mixing bowl
- Spatula
Ingredients
- 150 gm Amudi/Amodi fish
- 1 Tomato
- 3 Freshred chili
- 2 Potato( cut into thin pieces)
- 1 tbsp turmeric powder
- 1/2 cup oil
- 1 green chili
- 1/2 tbsp panchphoron
- 1 tbsp ginger-garlic paste
- 1 tbsp cumin-coriander powder
- salt
Instructions
- Clean and wash the Amudi fish, put them in a mixing bowl,and add turmeric powder and salt
- Rub the fish with salt and turmeric powder and keep themaside
- Add tomato pieces and fresh red chili in a blender jar, andmake a fine paste
- Heat oil in a pan, and fry the Amudi fishes, in both thesides, and take them out from the oil
- Add panchphoron for tempering, in the same pan
- As they sizzle and splutter, add the chopped onion and stirthem until they become translucent
- Now add the potatoes (cut into very thin in size) and stirthem for a minute
- Add ginger-garlic paste and sauté them for a minute
- Add turmeric and cumin-coriander powder and sauté them, untilthe raw smell of the spices goes off
- Add the tomato-chili paste and mix them well
- Now add the fried Amudi fish and mix them
- Sprinkle chopped coriander leaves; transfer them to aserving plate and serve hot with rice.