How to make simple latha macher jhol

How to make simple latha macher jhol/Latha fish curry

This fish is always available live in the market. The head of the fish is very hard, you have to tap it with a wooden block or some hard substance, and then you can clean the fish. These are available inside the mud of the canal or pond. This latha fish is very nutritious and good for the patient who suffered from a fever for a long. The marinated latha fish are fried and then simmered in a light soup made with cauliflower, brinjal, and ginger and sometimes added with potatoes finished in a warm, cumin, coriander flavored sauce and this is How to make simple latha macher jhol.

Ingredients

• Latha fish – 5 piece/300g
• Potato- 1
• Tomato-01
• Cauliflower- 1 (small sized)
• Brinjal- 1(small)
• Ginger paste – 1 tbsp
• Panch phoron-1/2 tsp(It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin  seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
• Salt
• Slitted green chilies- 5-6
• Turmeric powder
• Cumin powder- 1 tbsp
• Mustard oil- 3 tsp
• Coriander leaves (for garnishing)

How to make simple latha macher jhol

First clean and wash the fish thoroughly. Before that you have to hit the head of the fishes by some hard material, and then take out the scale of the fish.

Rub with turmeric powder and salt, keep aside.

Take a hard-bottomed pan, heat the mustard oil at a smoking point then put it on medium flame.

Then slowly add the fish in the pan and fry it and keep it aside.

Cut all the veggies in medium size.

In the same oil put panch phoron for tempering.

As they splutter and sizzle add the potatoes and cauliflower, sauté for two minutes.

Then add brinjal and tomato and sauté it for two minutes.

Add ginger paste, turmeric powder, salt and cumin powder; stir it for 2 minutes, a nice aroma will be coming out from adaa-zire (ginger-cumin powder) fry, now to add water and cover the lid to allow the veggies to boil for 10-12 minutes.

After 10 minutes open the lid and add the fish and mix it well with the curry and allow it to cook on low-medium flame for another 2-3 minutes.

Switch off the flame and wait for 2 minutes to settle down the curry.

Take it out from the flame and garnish it with coriander leaves.

Serve with rice.

How to make simple latha macher jhol

The marinated  latha fishs are fried and then simmered in a light soup made with cauliflower, brinjal and ginger and sometimes added with potatoes finished in a warm, cumin, coriander flavored sauce and this is How to make simple latha macher jhol.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course fish

Cuisine Bengali, Indian

Servings 2

Calories

Equipment

• mixing bowl
• A kadai or a fry pan
• Spatula

Ingredients

  

• 300 gm Latha fish
• 1 Potato
• 1 tomato
• 1 cauliflower
• 1 ginger paste
• 1 brinjal/egg plant
• Panch phoron-1/2 tsp(It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
• 1 tbsp  turmeric powder
• 5 green chili
• 3 tbsp Mustard oil
• coriander leaves
• salt
• cumin powder

Instructions

 

• First clean and wash the fish thoroughly. Before that you have to hit the head of the fishes by some hard material, and then take out the scale of the fish.
• Rub with turmeric powder and salt, keep aside.
• Take a hard bottomed pan, heat the mustard oil in a smoking point then put it in medium flame.
• Then slowly add the fishes in the pan and fry it and keep it aside.
• Cut all the veggies in medium size.
• In the same oil put panch phoron for tempering.
• As they splutter and sizzle add the potatoes and cauliflower, sauté for two minutes.
• Then add brinjal and tomato and sauté it for two minutes.
• Add ginger paste, turmeric powder, salt and cumin powder; stir it for 2 minutes, a nice aroma will be coming out from adaa-jere (ginger-cumin powder) fry, now to add water and cover the lid to allow the veggies to boil for 10-12 minutes.
• After 10 minutes open the lid and add the fishes and mix it well with the curry and allow it cook in low-medium flame for another 2-3 minutes.
• Switch off the flame and wait for 2 minutes to settle down the curry.
• Take it out from the flame and garnish with coriander leaves.
• Serve with rice.