Purse fish curry, or Jhol, is a beloved Bengali dish known for its delicate balance of flavors and surprisingly simple preparation. This humble curry, featuring the small, silvery purse fish, showcases the magic of Bengali cooking – transforming readily available ingredients into a culinary masterpiece. The subtle sweetness of the fish beautifully complements the aromatic spices, creating a dish that’s both comforting and sophisticated. Its light, flavorful broth is perfect served with steaming rice, making it a satisfying meal for any occasion. The tender fish practically melts in your mouth, leaving behind a lingering taste of the spices and the sea.
This recipe focuses on achieving that perfect balance of flavors, ensuring your purse fish curry is bursting with authentic Bengali taste. Ready to experience the simple joy of this classic dish? Let's dive into the step-by-step instructions below to create your own delicious purse fish curry.
Tools Needed
- Frying pan
- Clay pot
Ingredients
- Purse Fish
- Turmeric powder: 1 teaspoon
- Red chili powder: 1 teaspoon
- Salt: 1 teaspoon
- Mustard oil
- Onion: 2
- Ginger: grated
- Garlic: chopped
- Tomatoes: 2
- Coriander powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Water: 1 glass
Step-by-Step Instructions
Step 1. Prepare the Fish
- Clean and wash the purse fish thoroughly 2-3 times.
- Marinate the fish with 1 teaspoon each of turmeric powder, red chili powder, and salt. Let it sit for 15-20 minutes.
Step 2. Sauté Aromatics and Spices
- Finely chop two onions, grate ginger, and finely chop two tomatoes.
- Heat mustard oil in a clay pot. Add and fry 5-6 cloves of garlic until fragrant, then add the grated ginger and garlic paste. Fry until fragrant.
- Add the chopped onions and fry until golden brown (about 5-10 minutes).
- Add chopped tomatoes and cook until soft.
- Add 1 teaspoon each of turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Fry the spices until fragrant and the oil separates.
Step 3. Cook the Curry
- Add 1 glass of water, mix well, and bring to a boil. Then, add the fried fish.
- Simmer on low heat for 5-10 minutes, covered. Turn off the heat and let it rest for 10 minutes before serving.
Step 4. Fry the Fish
- Heat mustard oil in a frying pan and fry the fish until crispy on both sides.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Wash the fish thoroughly to remove all dirt.
- Fry the fish until it is crispy to achieve the best flavor.
- Roast the spices well to enhance their flavor.
Nutrition
- Calories: 200-250
- Fat: 10-15g
- Carbs: 10-15g
- Protein: 20-25g
FAQs
1. What type of fish is best for this curry?
Small, bony fish like perch, sardines, or even anchovies work wonderfully. The smaller the fish, the better, as they cook quickly and evenly.
2. Can I adjust the spice level?
Absolutely! Start with less chili powder and add more to your taste. You can also use milder chilies or omit them altogether for a less spicy version.
3. What can I serve this curry with?
This curry pairs perfectly with steamed rice, luchi (deep-fried bread), or even roti. A side of plain yogurt can help balance the spice.
This simple yet flavorful Bengali Muslim small fish curry is a testament to the magic of everyday cooking. Enjoy the satisfying taste and the ease of preparation, making it a perfect weeknight meal or a delightful addition to any special occasion. We hope you enjoy this recipe and add your own personal touch to create a truly memorable dish!