Bengali fish curry (Aloo Begun Bori diye macher jhol)
Bengali fish curry (Aloo Begun Bori diye macher jhol)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, bengali fish curry (aloo begun bori diye macher jhol). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Bengali fish curry (Aloo Begun Bori diye macher jhol) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Bengali fish curry (Aloo Begun Bori diye macher jhol) is something that I have loved my entire life. They are fine and they look wonderful.

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To get started with this recipe, we must prepare a few components. You can have bengali fish curry (aloo begun bori diye macher jhol) using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Bengali fish curry (Aloo Begun Bori diye macher jhol):
  1. Get Potatoes - 2 (mideum pieces)
  2. Get Brinjal/eggplant - 2 cut into pieces
  3. Prepare Badi/Bodi (lentil dumpling) - as required
  4. Take 1 tsp Nigella seeds (Kalo jeera)
  5. Make ready Green chillies - 4/5 (add less for spice)
  6. Make ready Fish (Rohu fish) - 8 pieces approx half Kg
  7. Prepare 1 tsp Corrinader powder
  8. Get 3 tsp Turmeric powder
  9. Take 1 tsp Red chilli powder
  10. Make ready 1/2 tsp Nigella powder
  11. Get 1-2 cups Water
  12. Make ready Salt
  13. Get Refined oil

If Rohu fish is not available in your area, you can use Katla Maach.. Begun o Bori diye Jhol is a typical Bengali fish curry tempered with Panch Phoron or Bengali I still remember that great runny Tangra fish curry prepared by her with veggies. They did not use Bengali Fish Recipes from Debjanir Rannaghar apart from Tangra Macher Aloo Begun o Bori diye. Bori ( dried lentil dumpling) - a handful ( i used the urad dal bori here).

Steps to make Bengali fish curry (Aloo Begun Bori diye macher jhol):
  1. Wash fish pieces thoroughly in water, marinate in turmeric powder and salt. Fry all the pieces. Take out and keep aside.
  2. Fry the Badi slowly at low till golden brown, take out and keep aside on another Bowl.
  3. Now add nigella /Kalaunji/Kalo jeera seeds to the above oil for the Phoron/Tadka sauté them, add potatoes, Brinjal/eggplant pieces and add salt fry at low for atleast 5-7 mints stiring in between for even frying.
  4. Add turmeric & red chilli powder, corrinader powder to the above, add Fish,water slowly, slit Green chillies in between, Add badi/bodi and chillies to the above gravy.
  5. Cover and cook for atleast 10- 15 mints at med-low or till the potatoes are soft. The brinjals will cook before potatoes, If you feel, you can add them at the time of mixing in water.
  6. Now add finely nigella powder. Cooked for 30 seconds again.
  7. This is a wonderful recipe to cook Rohu fish or Pona mach. We served it with warm cooked rice.

Nigella seeds (kalojeera/kalonji) - a pinch. Pabda Macher Jhol or Pabda Tel Jhaal is Bengali fish curry with No Onion No Garlic. Mildly spicy, flavoured with ginger, cumin seeds & fresh coriander. Pabda is a delicate fish with extremely flavourful flesh. Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices.

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