Boal Macher Jhaal Recipe

Cooking Directions

• STEP 1.Clean and marinate the boal fish with turmeric, salt, and mustard oil.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add onions, ginger, and garlic. Saute until golden brown.
• STEP 4.Add tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the tomatoes are soft.
• STEP 5.Add water and bring the gravy to a boil. Add the fried fish and simmer for a few minutes.
• STEP 6.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to marinate the fish for at least 30 minutes to enhance the flavor.
• Frying the fish before adding it to the gravy helps to retain its texture.
• Adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Boal Macher Jhaal is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.