Steps to Prepare Quick Bengali: Koii Machher Tel-Jhal
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Award-winning Bengali: Koii Machher Tel-Jhal. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Bengali: Koii Machher Tel-Jhal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali: Koii Machher Tel-Jhal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bengali: Koii Machher Tel-Jhal is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bengali: Koii Machher Tel-Jhal estimated approx 30 mins. Prep T.
To begin with this recipe, we must prepare a few components. You can have Bengali: Koii Machher Tel-Jhal using 26 ingredients and 12 steps. Here is how you cook it.
One of the age old & unique Bong delicacies…Again, very much a quintessential one surely…
Give it a try, if you’re a fish lover & would like to dive into the vast FISHY OCEAN of the BONG DELICACIES for which they’re known for, all across the globe…
#Holi2022
#Lunch_Special
#Fish
#Cooksnapchallenge
Ingredients and spices that need to be Prepare to make Bengali: Koii Machher Tel-Jhal:
- 8-10 For the Fish Marinade: pieces the Fresh Koi Fish: Cleaned & Gutted completely
- 1 tsp or To Taste Salt
- 1 tsp Turnerics
- 1 tsp Red Chilli Powder
- 1/2 Cup Mustard Oil: To Shallow Fry the Fish Pieces
- 1 Cup For the Gravy: Onions Paste
- 1.5 tbsps (3 G) Paste: Ginger-Garlic-Green Chilli Paste
- 1/2 Cup Fresh Tomato Purée: Homemade
- 1/4 Cup Plain Yoghurt: Well Whisked with some Sugar
- 1 tsp Cumins Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1/2-1 tsp Turmerics
- 1 tsp Kashmiri Red Chilli Powder
- As Required Water: Hot- For the Gravy Consistency
- 2 Tempering Spices:Bay Leaves
- 1 tsp Cumin Seeds
- 2 Whole Dry Red Chillies: Broken
- 4-5 Cloves
- 1 ” Cinnamon Stick
- 3-4 Green Cardamoms: Split
- 1 Black Cardamom: Split- Optional
- 1.5 tsps tsps Bhuna Masala Powder: Homemade
- 2 tbsps Mustard/Cooking Oil: For the Gravy
- 1 tbsp Ghee
- 1/4 Cup Fresh Coriander Leaves: Finely Chopped
Steps to make Bengali: Koii Machher Tel-Jhal
- Firstly: Wash well the cleaned & gutted fish pieces- Marinate it with the aforesaid ingredients, coat well- Cover & set aside for about 15-20 mins time-
Then, heating up the required amount of the mustard oil into a wok/frying pan/kadhai: Shallow fry the fish pieces in batches & pls don’t clutter them altogether in your haste
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- Once all are fried- Strain them all in a separate lined up dish/plate & set aside for its later use in the dish- 👇🏻👇🏻👇🏻
- In the same pan/vessel: Add in some more oil (if that’s required) or use the same oil to further prepare its gravy/curry-
Add in the tempering spices to it & sauté nicely until they turn aromatic-
In goes the onions paste & sauté continues further until it turns translucent, followed by the 3G Paste & sauté until the raw smell goes off
- Add in the freshly prepared tomato purée, the seasonings & rest all other dry spices & ingredients aforementioned & continue sautéing nicely until the raw smell from the masala mixture is no more & the oil surfaces upto the pan 👇🏻
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- Add in some splashes of warm water to it & sauté nicely until the mixture leaves the surface of the pan & the oil is released-
Now, time to add in the hot water to it to adjust its gravy consistency justly, according to your own choice 👇🏻
- Give it all a really good mix altogether to be nicely well combined & incorporated- Bring it to a rolling boil-
Then, add in the fried koi fish pieces to it, gently & carefully immerse them into the boiling gravy & reducing the flame to the medium-low now, allow it to cook furthermore for about another 5-6 mins time while stirring occasionally in between
- When the gravy has considerably reduced & oil is seen afloat on the surface of the pan & the curry 🍛 that’s the indication that our cooking is complete now. Turn off the flame, add in the finely chopped coriander leaves & the Homemade Bhuna & Garam Masala Powders, mixing everything together nicely to get well infused with each other
- Cover it back again to keep it at rest on the hot oven itself before serving it hot, in your Lunch or Dinner Menus to enjoy with your family, friends or the loved ones…👇🏻
- Transfer it to a separate bowl/plate/platter now- Garnish it your own way-
It’s best had & relished with a plateful of piping hot steamed rice or simple Bengali Style pulao with some greens in the plate perhaps…👇🏻
- Time to ENJOY now…As I simply can’t wait any longer to taste it…
So, what are you all waiting for folks & perhaps, still contemplating on giving it a humble try…?!
You will also detect as your experience and confidence grows you will see yourself increasingly more usually improvising when you go and adjusting meals to fulfill your own personal preferences. If you'd like less or more of ingredients or want to generate a recipe somewhat more or less spicy in flavor you can make simple alterations along the way to be able to attain this goal. Quite simply you will start in time to create meals of your personal. And that's something you wont necessarily learn when it comes to basic cooking skills to beginners but you would never learn if you didn't master those basic cooking skills.
So that is going to wrap it up with this exceptional food Recipe of Super Quick Homemade Bengali: Koii Machher Tel-Jhal. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!