Katla Maacher Jhol

If you read up on the actual meaning of soul food , wikipedia will probably tell you about food that traditionally originated and is associated with the people in southern US . I have , however , always associated it with meals that touch my inner being and make my heart sing . This is the kind of food that my heart yearns for when i have been away from home for too long or after that never ending long flight back home ! It is a kind of meal which satiates my soul , is essentially home cooked and never hurts to over eat !

Every Bengali will agree that Macher Jhol is soul food . This is a light tempered gravy , with big pieces of fish , well soaked and seated in glistening liquid gold . ' Big' Pieces of fish is also a very important denominator & probably the core essence of a good maacher jhol ( any small pieces is a big turn off ) . Allow me take you through this recipe :)

Things you will need

• 500 gms Katla Fish - cut in Bengali style

• 01 tbsp Paanch phoron

• 03 tbsp Mustard oil for frying fish

• 02 tbsp Mustard oil for gravy

• 02 thinly sliced onion

• 02 tsp Turmeric powder

• 01 - 03 whole green chili

• 01 tbsp chopped coriander leaves

• Salt to taste

• 01 cup water

• Salt to taste

Steps

1. Rub the fish with salt and 01 tsp turmeric powder and 01 tbsp mustard oil . Keep aside

2. Heat the remaining mustard oil , heat fully and deep fry the fish one by one till lightly golden brown . Keep aside .

3. In the same pan , add the remaining oil

4. Temper with the Paanch phoron , onion slices , green chilli , turmeric and salt

5. Fry well for 05 mins , add water and bring to boil

6. Add the fried fish and coriander leaves. Cover and cook for 15 mins on low flame

7 . Serve with hot steamed rice ! Devour the goodness with a dash of lime.