Holood Jhol (Yellow Fish Curry) by Chef Arjun!

So during the lockdown, cooking has become one of the major ways to release stress and also to let one’s creative juices flow. I am grateful to my friends who are pouring in their recipes that I could share on my blog. Here is a traditional Bengali recipe shared by Chef Arjun from Cuebebar. A very home-style cooking, simple and delicious for sure.

Ingredients

Masala
1 tsp Panch Phoran
1-inch ginger
5 cloves of garlic
2 green chillies

These ingredients need to be hand pounded in a mortar and pestle till combined well and aromatic.

Fish
Rohu fish is favourable (I’ve tried with a lot of random varieties of fish but try a nice chunky and fattier fish with bones preferably)
Cut into slices with the bone in
Apply a little bit of –
Turmeric 1 tsp
Red chilli powder ½ tsp
Salt to taste
juice of 1 lime
Half fry in mustard oil

Method

In a Kadhai, put 4 tbsp of mustard oil,1 green chilli split (At this stage I love to put in any extra bones and the head for nutrition and heightened flavour, it’s a personal choice)
Add the pounded masala
Cook till oil separates
Add 2 Potatoes cut into longitudinal wedges
Add a teaspoon of Turmeric powder
Half a teaspoon of red chilli powder
And salt to taste.

Cook till combined

Add 2/3rd litre of water
Put in the fried Fish
Brew on a medium-low flame for about 10 to 12 minutes stirring gently (check flavour and add a pinch of salt to balance)

To finish garnish with a generous amount of Chopped coriander and ½ an inch of grated ginger ( Yep just raw – it’s healthy and tasty as well)
Eat with hot rice and a squeeze of fresh lemon.

You can also try this amazing Malai Prawns recipe by Chef Dibyendu Roy or the simple Goan Prawns Curry recipe that I made. Do share your feedback in comments.

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