Gang Mourollar Baguni Jhal TOP -20- FISH & MEAT MOUTH WATERING DISHES

Gang Mourollar Baguni Jhal

Introduction:    Gang Mourolla or small fish in river Ganges from Bengal .Mourolla macher jhal or deep fry both are authentic Bengali dish.

Ingredients:

• 200 g Gang / Ganga / Ganges mourolla / small fish
• 1 cup of brinjal egg plant cut into length wise  
• 1 medium size tomato paste 
• 1 tsp black cumin
• 1/2 tsp each red chilli, cumin. &turmeric powder 
• 2 tbsp chopped cilantro
• 2 slitted raw red chillis
• Salt and sugar as per taste
• 1/2 cup of mustard oil for cooking and frying 

  

Procedure:

Marinate the fish with salt and turmeric powder

and keep aside for 1/2 an hour .

Marinate the brinjal / egg plant with salt and 

turmeric powder. Keep aside for 1-2 mins.

Heat oil in a kadai / wok  and add marinated brinjal
and fry till light golden brown.

After frying take out the fried brinjal in a bowl 
and keep aside.

Now heat the remaining oil and add black cumin,

and toss the marinated fish in it. 

After that make a thick past with tomato paste
 and all powder masalas.

Now add the masala mix on top of the fish and mix
 well carefully, after that add fried brinjal / egg plant.

Now add salt and sugar as per taste and 1/2 cup

 of water and cook for 2-3 mins on high flame 

without lid. 

Now add red chilli and chopped cilantro.Put off

 the gas, curry is ready. 

Now ready to serve Gang Mourollar Baguni Jhal With Hot Rice.

Serves: 3-4

Next Roasted Murgh Makhani----->