machher_jhol and kalia

This is a slightly edited post from my ma.

1. Generally we fry the fish first then make jhol or kalia .But it depends on the type of fish available there . If you get ilish then there is no need to fry unless you really want to eat it fried.

Now lets talk about simple macher jhol. First fry the pieces lightly. See that it is not over/undercooked. Do not put too much oil. After frying; take out the pieces carefully. If there is some oil remaining, you can use that or if needed you put a little oil in again. Now wait till the oil is properly heated. To know whether it is ready or not put some jeera or kalo jeera in the oil. You will hear a sizzling sound; Agei ekta chhoto batite jeera dust, haldi, lanka dust, alpo jol diye ekta paste baniye rekhe dite hobe. Now put that paste in the oil and fry it. At this stage you can add sliced tomato as well. After the paste is fried, add water to make the liquid jhol. Add salt to it. When the watery mixture is boiling, put pieces of fish in it. After it boils for a few minutes, sprinkle some atta powder over it slowly. This will thicken the jhol. If you want to have other vegetable in this machher jhol, you will have to slice these vegetable ( such as begun, vindi, or aloo) and fry and keep aside. When the jhol is boiling, put these fried vegetable in it.

2.Macher kalia

With rahu or katla you can make kalia. Fry the pieces first then put aside. Make onion, garlic ginger paste. Keep aside. In a separate pot, make a paste of haldi, chillie, jeera, dhania (all dust) with little water. If you want to, you can put aloo in kalia. Then after frying the fish you have to fry the aloo and put aside. Heat oil. When oil is ready fry the onion paste first then put the haldi paste. When you will see oil coming out then you add water. When the water is boiling add aloo. Let it boil few minutes. When the aloos are soft, put macher tukra and add salt. Finally add some atta powder to make the gravy thick. Add garam masala.Your kalia is ready.