Monday, March 23, 2015

Fish Curry in Tomato Gravy – Tomatowala Macher Jhol

Speaking about fish and stories about cooking it in different ways can go on and on. Each and every Grihini (woman of the home) has a different story to tell…from her first fish curry to the recent experiments she carries on to make her fish curry from tasty to tastier to tastiest.

There is no harm to come up with a new version of the traditional one…why should there be any hurdles in the culinary section when the world is moving so fast from HERE to THERE. Now this HERE to THERE is progress and so also…

The World Cup is going on but huge changes have come about in the Game of Cricket. There are the 20-20 version, the IPL, the One-dayers. Why? All because the traditional game of Test Matches have bored people. Some say, “Who has all the time for the Test matches. The smaller versions…come hit, bowl a few overs and see the result soon. That’s fun isn’t it?”

No arguments as this can lead to an exchange of heated words or even can result in a blow from the other end if one is facing the other in this debate.

The Fish curry in Tomato Gravy/Tomatowala Macher Jhol is waiting silently to be shared with others.


Fish: 4 pieces
Fresh tomato: 4-5 pureed at home
Onion: 1chopped finely
Garlic: 6-7 flakes chopped
Dhania powder: 1 ½ tsp.
Haldi powder: 1 tsp.
Red chilli powder: ½ tsp.
Salt to taste
Sugar: 1 tsp.
Cooking oil.


Wash the fish pieces. Rub some haldi powder and salt and fry. Keep them for later use.

Home-made tomato puree
Puree the tomatoes.

In the same oil the fish was fried add the chopped garlic and sauté. Once the colour changes add the chopped onion and fry till translucent.

Next add the powdered spices – dhania, haldi and red chilli and stir for about half a minute.

Add salt and stir for another half a minute and then add the tomato puree. Let all the masala cook along with the tomato puree. Stir now and then for 2-3 minutes.

Next add the sugar (sugar to balance the tangy tomato taste) and cook till the oil starts to separate.

Add sufficient water for gravy as this is a Jhol (as the Bengalis say), a curry with gravy.

Let this cook for another couple of minutes and then add the fish pieces.

A minute and two and the Macher Jhol is ready.

Add the jhol to hot rice, mix and eat and enjoy the meal.

Sometimes these easy dishes can also be a great treat to the palate. After all who doesn’t want a change in taste?

© gouri guha 2015

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