Name: Maccher Jhol
Ingredients: 1 Pomfret; cleaned and cut; ; into pieces (900 g); 1 ts Turmeric powder; (5 g); 2 ts Salt; (10 g); Oil for frying; 1/2 ts Fenugreek seeds; (2 g); 1/2 ts Cumin seeds; (2 g); 4 Bay leaves; 1 c Onions; chopped fine (200; ; g); 4 ts Ginger-garlic paste; (20 g); 1/2 c Tomatoes; chopped fine (100; ; g); 2 ts Green chillies; sliced (10 g); 3/4 ts Chilli powder; (4 g); 1 1/4 ts Coriander powder; (6 g); 500 ml Water; 5 g Coriander leaves; chopped

I do not think I exaggerate when I say that some of us put our offering in the plate with a kind of triumphant bounce as much as to say: “There – now God will feel better!” I am obliged to tell you that God does not need anything you have. He does not need a dime of your money. It is your own spiritual welfare at stake in such matters as these. You have the right to keep what you have all to yourself – but it will rust and decay, and ultimately ruin you.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Greek	Femina, Femina2, Seafood	4	servings

INGREDIENTS

1		Pomfret; cleaned and cut
		; into pieces (900 g)
1	ts	Turmeric powder; (5 g)
2	ts	Salt; (10 g)
		Oil for frying
1/2	ts	Fenugreek seeds; (2 g)
1/2	ts	Cumin seeds; (2 g)
4		Bay leaves
1	c	Onions; chopped fine (200
		; g)
4	ts	Ginger-garlic paste; (20 g)
1/2	c	Tomatoes; chopped fine (100
		; g)
2	ts	Green chillies; sliced (10 g)
3/4	ts	Chilli powder; (4 g)
1 1/4	ts	Coriander powder; (6 g)
500	ml	Water
5	g	Coriander leaves; chopped

INSTRUCTIONS

APPLY half of the turmeric powder and salt to the fish pieces and keep
aside. Heat oil in a pan and shallow fry the fish on both sides till
three-fourths done. Remove from oil and keep aside. Add fenugreek seeds and
cumin seeds to the same oil and saut. till they crackle. Add bay leaves and
onions. Stir-fry on medium heat till golden brown. Add the ginger-garlic
paste and saut. for a minute. Add tomatoes and simmer till the oil floats
on top. Add green chillies, the remaining salt, chilli powder and coriander
powder. Cook on a low heat for two to three minutes. Increase the heat. Add
water and bring to a boil. Add the fish pieces and simmer. Cover and cook
for 10 to 15 minutes, till the fish is done and the gravy is thick. Remove
from heat onto a serving dish and serve hot, garnished with chopped
coriander leaves.
Converted by MC_Buster.
NOTES : Mustard flavoured Bengali fish curry
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”