Bata Mach, Piyaj Koli aar Aloo-r Jhol (Fish Curry)

If I say it is ‘Bata Mach and Piyaj Koli Returns’, this will be the truth. Earlier I had posted about Bata Mach Sorse Diye. But this preparation is a bit different in taste and smell and of course the way it is cooked. And Piyaj Koli is already in my list of earlier posts Piyaj Koli aar Aloo bhaja. 

Bata Mach is really very tasty and can be cooked in different ways, I mean use different spices and try out the different tastes. Always there’s space for innovation as Cooking is no Rocket Science and if there is a fault, it hardly makes a difference. Isn’t it?

Being a Bengali it is so natural to eat Bhat/Rice with Macher Jhol/Fish curry. If it is less spicy the jhol/gravy can be running to mix well with the rice in the plate. The other day when a Dada of the Para/Neighbourhood came, he said “aajke ginni daroon macher jhol ranna kore chilo, macher jhol bhat, ki saad…” (today wife cooked fish curry. The rice and fish curry was such a good combo, so tasty…)

Bata Mach is neither a very small nor falls under the type of big ones. This fish is cooked as one single piece, means one whole. Pictures of this fish below:

Main ingredients:

Bata Mach – 6-8 in number

Piyaj Koli – 1 bunch cut into 1 inch length

Potatoes – 2-3 cut into half and then cut longish into 4 pieces from one half

Tomato – 1 cut into small pieces

Masala/Spices for the curry:

Dhania Powder – 2 ½ tsp

Jeera Powder – 1 tsp

Haldi Powder -1/2 tsp

Red Chilli powder – ½ tsp or as per your taste

Ginger paste 1 ½ tsp

Mustard oil for cooking as this gives a better flavour.

Salt to taste

Making of the curry:

Fry the fish and keep it aside. In the same cooking vessel first add the piyal koli that has been washed and cut earlier. Stir for 2-3 minutes. The greens give a sweet smell. To this add the potatoes and the tomato pieces. Stir and fry for another couple of minutes. Add the ginger paste and salt and fry for 2 minutes. Add salt and the spices and some water. Mix all the spices with the veggies and cook till the oil leaves the sides. Pour in enough water (depending on the type of gravy you want) and cover the vessel and let it cook over a low flame. Before the potatoes get very soft add the fried fish. Don’t let the fish cook for a long time, only a minute or so and switch off the flame. Curry is ready to be served with hot rice. This preparation goes well with rice only.

© gouri guha

Piyaj koli aar Aloo bhaja – Potato and Onion green Stir Fry

Her name is Kakoli, but her in-laws use the short form of her name and call her Koli. She , Koli, reminds me of the piyaj koli which makes some preparations so interesting and tasty, but the greater side of this stalk-like green is, it can be cooked so simply. Stepping into the kitchen for the first time, a girl, a woman, a bachelor or someone trying out his/her efforts for the first time in a kitchen, can easily cook this Bhaja (stir fry) quick and with ease.

The kolis have their own sweetness, and give out the mild aroma of onion when the cooking time is on...tick tick tick tick as the clock goes on.

No more words, off to work. In these two expressions – Word and Work – just the two ending alphabets‘d’ and ‘k’, see the sea of difference in their meaning. Now you must be getting impatient to know how I cooked the dish.

A bunch of piyaj koli (greens of the onion)

See the Kolis here:

Two medium size potatoes washed, peeled and cut lengthwise.

Cut the piyaj kolis into 1 ½ inch in length, wash and drain the water.

Haldi powder ½ tsp

Salt to taste

Cooking oil (I’ve used mustard oil for its strong flavour) 2 tbsp

Once you’ve kept all the ingredients near at hand, place a wok on the burning stove.

Pour in the oil and once its hot tip in the potatoes.

Stir and cover, simmer the flame and cook for 2-3 minutes, stirring it from time to time.

Now add the piyaj koli (the greens) and mix it up properly. Another minute or two, then add the haldi powder and salt. Cook for a minute on high flame and then simmer it. Cover and let it cook in the juice the piyaj koli and the salt releases, stirring in between from time to time. During this time the sweet soft aroma of the onions will be entering your nostrils...haah!!! such a nice and sweet smell...aaahaah!

Cook for another 5-7 minutes, don’t forget to remove the cover and stir it from time to time. Now it is ready to be served.

Serve with hot rice and dal but don’t forget if you prefer rotis it goes very well with it, and even with paratha if you’re happy with extra oil or ghee.