Bhaja Mug Dal Diye Mach / Moong Dal Fish Curry

As much as I used to hate moong dal, I started loving them as soon as I discovered their beautiful nutty flavour and their potency to adapt with almost anything. It�s absolutely stunning. Even when you are not dry roasting them it gives a very earthy, raw yet subtle taste and flavour to the Dal.

 Just a little tempering with Bengali five spices and with an end note of a spoonful of butter �kancha muger dal� has become my go to dal recipe. You can never go wrong with it and its light texture makes it perfect for any day. But, dry roasted moong dal is different. Its nutty flavour developed from dry roasting makes that shy yellow lentil a dashing diva who flaunts her beauty seamlessly and shamelessly in every grand Bengali occasion.

Fry the marinated fish until golden.

Temper the reamining oil with whole garam masalas.

Add onions and cook until lightly golden.

Then add the minced ginger. garlic and chilli.

Cook until onions turn golden brown.

Pour the cooked dal and add the turmeric powder, cumin powder and coriander powder.

Add water (if required), fish and simmer for 10 minutes and then wait for the dal to thicken.

Finish off with garam masala powder and ghee.

Cooking Bhaja Muger Dal with fresh seasonal vegetables is always visually as well as soulfully pleasing, but it�s not the vegetables that had made us to look upon the moong dal the way we see it now...it�s the fish heads. And it�s needless to say that almost every Bengali loves this dish. But recently I read a recipe where the fishes were cooked with the lentils...and trust me...its beautiful. It�s like a very Bengali version of Daal Gosht...where we cook the fishes with moong dal, and I am loving it!!

Bhaja Mug Dal Diye Mach / Moong Dal Fish Curry

Serves 4

Ingredients:

� th cup of moong dal

4 thick pieces of fish

1 medium onion � chopped

4-5 fat cloves of garlic � minced

1 inch stick of ginger � minced

2 green chillies � minced

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

1 medium cinnamon stick

3 green cardamoms

3 cloves

1 bay leaf

2 tbsp oil

1 tbsp ghee

Salt

Method:

Wash the moong dal and drain the water. Keep aside for 10 minutes.

Then dry roast the moong dal on medium flame on a skillet or kadai until the lentils start to turn brown and you start to get a nutty flavour. Stir them continuously while dry roasting or else they will turn black and will taste bitter. It means your moong dals are already prepped, so now put off the flame and pour the dry roasted moong dal in a pressure cooker.

Add in 2 and � cups of water, salt, a little turmeric powder and cook the lentils on pressure until the cooker blows 4-6 whistles. Let the steam escape and then open the cover. Pour the cooked dal in a bowl and keep aside.

Marinate the fishes with turmeric powder and salt and keep aside for 12-15minutes.

In a kadai heat the oil and fry the fishes in them until they become lightly golden from outside. When done, take them out of the kadai and keep aside.

Temper the rest of the oil with cinnamon stick, green cardamoms, cloves and bay leaf.

Saut� them for half a minute to make the oil aromatic and then add the chopped onions into them.

Sprinkle some salt and sugar and cook the onions till they are lightly golden.

Now add the minced ginger, garlic and chilli and saut� the mixture for 2 minutes more or until the raw flavour of the garlic is gone.

Now pour in the cooked dal into the kadai and mix everything well.

If you feel the dal is too thick then add some water to make a thinner consistency.

Now add the cumin powder, coriander powder and mix them well with the dal.

Let the dal come to a boil and then add in the fried fishes to them.

Put cover and boil the dal for about 10 minutes more.

After 10 minutes open the cover and simmer the dal until it reaches your desired consistency.

Taste and adjust the seasonings.

Finally sprinkle the garam masala powder and ghee over them and put off the flame.

Give them a good stir and serve hot with plain hot rice.

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Macher Dopeyaja / Bengali Fish Dopiyaza

I was going through Bangladeshi Fish recipes, and there was a whole list going on with Hilsa there. It was like it�s never going to end. Its like they have this really a thing for Hilsa...well I can�t blame them either. And while there is a whole lot of fight over the Bagda Chingri and Padmar Ilish...I am more of a neutral, I play safe. I like both of them, and needless to say I devour them.

But seriously, with that long list whish had Sada Ilish, Nona Ilish, Jhuro Ilish and what not...the list was ridiculing me just by staring at me. Coz, of course...I have never heard of the names of most of those Hilsa recipes. And although I really wanted to have a taste of Nona Ilish, the opportunity never came through!! I don�t even know if any restaurants serve them in Kolkata.

Heat the oil and add half of the onions and cook until lightly golden. In a separate pan fry the rest of the onion until golden brown and keep aside,

In a bowl mix in the turmeric powder, red chilli powder, kashmiri red chilli powder and coriander powder with some water to prepare a smooth paste.

As soon as the onions caramelize pour in the spice mix with the chilli-ginger-garlic paste.

Cook the spices until the oil separates.

Now add the pices of fish.

Mix the fishes well with the curry. Cook them for 4-5 minutes then carefully turn over to cook the other sides. Cook the other side for 3-4 minutes, Then add some water and put cover. Cook on low flame till the fish is nicely cooked from inside and the curry thickens with the oil floating on top. Finsih off with the rest of the fried onions and chopped coriander leaves.

So you see, there was this recipe called Ilish Macher Dopiyaza and immediately I sat straight. Yes...that�s a recipe I can obviously give a try. Actually you can use any fish you want. But it�s more popular with shol fish, tilapia, rui / rohu and hilsa. The recipe called for cubed fishes, but you can use normal pieces as well...just be careful not break them into pieces while cooking. Otherwise, it�s a lovely fish recipe. One that gives me almost no stress and I can actually cook it for my guests. It�s rich, flavourful and easy-peasy!!! Perfect...if you are the host!! J

Macher Dopeyaja / Dopiyaza

Serves 4

Ingredients:

4 pieces of fish

4 medium onions � thickly sliced

6 fat cloves of garlic � paste

1 and � inch stick of ginger � paste

3-4 green chillies - paste 

2 tsp turmeric powder

3-4 tsp red chilli powder

1 tsp Kashmiri Red Chilli Powder

1 and � tsp coriander powder

A handful of fresh coriander leaves � chopped

� cup mustard oil

Salt

A pinch of sugar

Method:

Keep 2 tbsp oil aside. Heat the remaining oil in a kadai and add in half of the sliced onions.

Sprinkle some salt and sugar over them. Stir and cook the onions till they become lightly brown.

In the meantime, in a cup take � th cup of water and mix the turmeric powder, red chilli powder, Kashmiri red chilli powder and coriander powder.

Mix them well and prepare a thick paste.

As soon as the onions are lightly caramelized, pour in this spice mixture.

Also add in the ginger � garlic paste.

Saut� and cook till the spices and the ginger � garlic pastes are nicely cooked and you start to get a nice aroma. It will take around 2-3 minutes. Not more than that.

When the oil starts to separate add in the pieces of fish into the kadai and mix them well with the curry.

After 4-5 minutes, carefully turn over the fish.

Cook that side of the fish for 2-3 minutes.

Now pour in � th cup of water and put cover. Check every 2 minutes so that the fishes don�t stick to the bottom of the pan. If required add more water to the curry, but not too much.

In a separate pan heat the rest of the oil and fry the rest of the onions until golden brown. Once done, keep aside.

Cook in this way until the fish is properly cooked, and the curry has thicken with the oil floating on top of the curry.

Taste and adjust the seasonings.

Finish off with the fried golden � brown onions and a handful of the fresh coriander leaves.

Mix well and simmer for another 2 minutes.

Serve hot with plain hot rice / chapatti / paratha.

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Mulo Diye Macher Jhol / Bengali Fish Curry with Radish

After the tragic incident that occurred today at the BaraBazar area in Kolkata, and after watching those horrifying aftermath, the crushed bodies...the rubble...the debris, the broken pillars, and more over after the typical blame game of our dear political parties....today I have nothing to say.

 I don�t feel like saying anything. My only hope is that those trapped inside those rubble can stay alive until rescued. And those who met today their untimely death can rest in peace. I pray for their families and loved ones, whose lives will never be the same again. May god be with them.

From the ingredients, Mulo Diye Macher Jhol is just another Bengali Fish Curry with the addition of radish!! But the strong flavour of the radish is what makes all the difference here. I will say...don�t go by the ingredients, just cook it. The recipe is very very similar with Kalo Jeera die Macher Jhal, but so so different and delicious.

Marinate the potatoes and fishes with turmeric powder and salt.

Shallow fry the potatoes until lightly golden.

Fry the fishes until golden and crispy.

Mix all the spices in a cup and add in some water to make a paste of it.

Temper the rest of the oil in the kadai with nigella seeds.

Pour in the prepared spice mix paste and stir continuously for 2 minutes or until the oil starts to separate at the edges. 

Then add water, salt and mix in.

Let the water come to a boil and add the sliced radishes.

Add the fried potatoes and fishes.

Put cover and cook until the potatoes are radishes are done and the curry has reaches your desired consistency. Finish off with some chopped coriander leaves.

Mulo Diye Macher Jhol / Bengali Fish Curry with Radish

Serves 4

Ingredients:

4 pieces of fish

1 tsp nigella seeds / kalo jeera

1 tbsp turmeric powder

2-3 tsp red chilli powder

1 tsp Kashmiri red chilli powder (optional)

2 tsp cumin powder

2 tsp coriander powder

2-3 tbsp mustard oil

2-3 medium radishes - cut lengthwise

1 medium potato � cubed

Salt

Method:

Sprinkle some salt and turmeric powder over the fishes and cubed potatoes.

Rub them well and let the marinated for 10-12 minutes.

Heat the oil in a kadai and shallow fry the potatoes until golden. Once done take them out of tha kadai and keep aside.

In the same oil fry the fishes in small batches until they are nicely golden from the outside. Take them out of the pan and keep aside.

Add oil to the kadai if required and temper it with nigella seeds / kalo jeera.

In a cup mix in the turmeric powder, red chilli powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt.

Add � - � cup of water to them and make a smooth paste.

As the nigella seeds start to splutter pour in this mixture into the oil.

Start stirring immediately.

Stir continuously for 2 minutes, and you will see the raw smell is gone. The mixture will into a curry paste like consistency and oil has started to separate at the edges.

Pour in another 2 cups of water and give a good stir.

When the water comes to a boil add the radish, fried fish and potatoes to them.

Put cover and cook until the potatoes and radish are well cooked.

Open the cover and taste and adjust the seasonings.

Simmer on medium flame until the curry reaches your desired consistency.

Sprinkle some chopped fresh coriander leaves over the curry and put off the flame.

Serve hot with plain rice.

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Kalo Jeera die Macher Jhal / Bengali Spicy Fish Curry with Nigella Seeds

As my husband grew up eating Sorshe Maach and rice almost every day...I on the other hand was more accustomed to Sobjir Jhol / Vegetable curry and simple fish curries which are prepared with simple spices. No onions...no tomatoes...and definitely not garlic!! The curries are strictly light in texture and taste, to suit everyday simple lifestyle. Of course we knew about Sorshe Maach but in our family Mustard used to become important only during the season of Hilsa. Mother cooked only Hilsa with mustard seeds. Sorse Paturi...that�s what we called them. Rich and lush....a match almost made in heaven.

Such a simple spicy fish curry is this Macher Jhal where a good amount of red chilli powder is used to get that hotness and redness into the curry. A delightful change from the everyday menu if eating spicy is your forte. And even if you don�t then use red chilli powder according to your heat tolerance. Tempering the mustard oil with nigella seeds is the key to the flavour of this �macher jhal�...and don�t miss out those potato wedges. They are must as they add flavour and texture to the curry... plus you know us Bengalis...we can�t live without potatoes.

Marinate the fishes and potatoes with salt and turmeric powder. Fry the potatoes until golden.

Fry the marinated fish until golden,

Temper the remaining oil with nigella seeds and pour in the prepared spice mixture.

Cook the spice mixture for 1-2 minutes or until the oil starts to separate at the edges.

Then add water, salt and the fried potatoes. Cover and cook until the potatoes are done.

Then add the fried fish and simmer for 5-6 minutes or until the gravy reaches your desired consistency.

This fish curry is particularly one of my favourite. The flavours imparted from nigella seeds and the simple spices...are mind blowing. In one hand the nigella seeds lend their flavour to balance out the simplicity and on the other hand its only their flavour that gives this curry a rather different taste!! Go simple this time and you will realize piling up spices does not necessarily mean good cooking.  

Kalo Jeera die Macher Jhal / Bengali Spicy Fish Curry with Nigella Seeds

Serves 4

Ingredients:

4 pieces of fish

1 medium potato � cut into thick wedges

2 and � tsp turmeric powder

3 tsp red chilli powder

� tsp kashmiri red chilli powder (optional)

1 tsp nigella seeds / kalo jeera

Salt

2 tbsp mustard oil

A little fresh coriander leaves � chopped

Method:

Sprinkle 1 tsp turmeric powder and some salt over the fishes and potato wedges. Leave them to marinade for 10-12 minutes.

In a cup take � cup water and mix in the rest of the turmeric powder, red chilli powder and kashmiri red chilli powder. Stir them well so that no lumps remain.

Heat the oil in a pan / kadai and fry the potatoes in small batches until golden.

Once done take them out of the pan and keep aside.

Then fry the fishes separately in that oil until golden. We do not need them to be crispy.

Once done take the fishes out of the kadai and keep aside in a bowl.

Reduce the flame now add the nigella seeds to them.

Saut� for some seconds and pour in the prepared mix of the spices.

Stir them continuously for 2 minutes or until the raw smell of the spices are gone and the oil starts to separate at the edges of the pan / kadai.

Now pour in 2 cups of water, salt and add the fried potato wedges.

Cover the pan / kadai and cook until the potatoes are all cooked.

Then add the fried fishes to them and simmer for another 5-6 minutes or until the curry reaches your desired consistency and oil starts to float on top of them.

Taste and adjust the seasonings.

Finally sprinkle the chopped coriander leaves on top of them and put off the flame.

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