Recipe of Super Quick Homemade Bengali: Koii Machher Tel-Jhal

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Homemade Bengali: Koii Machher Tel-Jhal. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bengali: Koii Machher Tel-Jhal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali: Koii Machher Tel-Jhal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bengali: Koii Machher Tel-Jhal is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bengali: Koii Machher Tel-Jhal estimated approx 30 mins. Prep Time: 15 mins..

To get started with this particular recipe, we have to prepare a few ingredients. You can have Bengali: Koii Machher Tel-Jhal using 26 ingredients and 12 steps. Here is how you cook that.

One of the age old & unique Bong delicacies…Again, very much a quintessential one surely… Give it a try, if you’re a fish lover & would like to dive into the vast FISHY OCEAN of the BONG DELICACIES for which they’re known for, all across the globe… #Holi2022 #Lunch_Special #Fish #Cooksnapchallenge

Ingredients and spices that need to be Take to make Bengali: Koii Machher Tel-Jhal:

1. 8-10 For the Fish Marinade: pieces the Fresh Koi Fish: Cleaned & Gutted completely
2. 1 tsp or To Taste Salt
3. 1 tsp Turnerics
4. 1 tsp Red Chilli Powder
5. 1/2 Cup Mustard Oil: To Shallow Fry the Fish Pieces
6. 1 Cup For the Gravy: Onions Paste
7. 1.5 tbsps (3 G) Paste: Ginger-Garlic-Green Chilli Paste
8. 1/2 Cup Fresh Tomato Purée: Homemade
9. 1/4 Cup Plain Yoghurt: Well Whisked with some Sugar
10. 1 tsp Cumins Powder
11. 1 tsp Coriander Powder
12. 1 tsp Red Chilli Powder
13. 1/2-1 tsp Turmerics
14. 1 tsp Kashmiri Red Chilli Powder
15. As Required Water: Hot- For the Gravy Consistency
16. 2 Tempering Spices:Bay Leaves
17. 1 tsp Cumin Seeds
18. 2 Whole Dry Red Chillies: Broken
19. 4-5 Cloves
20. 1 ” Cinnamon Stick
21. 3-4 Green Cardamoms: Split
22. 1 Black Cardamom: Split- Optional
23. 1.5tsps tsps Bhuna Masala Powder: Homemade
24. 2 tbsps Mustard/Cooking Oil: For the Gravy
25. 1 tbsp Ghee
26. 1/4 Cup Fresh Coriander Leaves: Finely Chopped

Instructions to make to make Bengali: Koii Machher Tel-Jhal

1. Firstly: Wash well the cleaned & gutted fish pieces- Marinate it with the aforesaid ingredients, coat well- Cover & set aside for about 15-20 mins time- Then, heating up the required amount of the mustard oil into a wok/frying pan/kadhai: Shallow fry the fish pieces in batches & pls don’t clutter them altogether in your haste
2. 👇🏻👇🏻👇🏻
3. Once all are fried- Strain them all in a separate lined up dish/plate & set aside for its later use in the dish- 👇🏻👇🏻👇🏻
4. In the same pan/vessel: Add in some more oil (if that’s required) or use the same oil to further prepare its gravy/curry- Add in the tempering spices to it & sauté nicely until they turn aromatic- In goes the onions paste & sauté continues further until it turns translucent, followed by the 3G Paste & sauté until the raw smell goes off
5. Add in the freshly prepared tomato purée, the seasonings & rest all other dry spices & ingredients aforementioned & continue sautéing nicely until the raw smell from the masala mixture is no more & the oil surfaces upto the pan 👇🏻
6. 👇🏻👇🏻👇🏻
7. Add in some splashes of warm water to it & sauté nicely until the mixture leaves the surface of the pan & the oil is released- Now, time to add in the hot water to it to adjust its gravy consistency justly, according to your own choice 👇🏻
8. Give it all a really good mix altogether to be nicely well combined & incorporated- Bring it to a rolling boil- Then, add in the fried koi fish pieces to it, gently & carefully immerse them into the boiling gravy & reducing the flame to the medium-low now, allow it to cook furthermore for about another 5-6 mins time while stirring occasionally in between
9. When the gravy has considerably reduced & oil is seen afloat on the surface of the pan & the curry 🍛 that’s the indication that our cooking is complete now. Turn off the flame, add in the finely chopped coriander leaves & the Homemade Bhuna & Garam Masala Powders, mixing everything together nicely to get well infused with each other
10. Cover it back again to keep it at rest on the hot oven itself before serving it hot, in your Lunch or Dinner Menus to enjoy with your family, friends or the loved ones…👇🏻
11. Transfer it to a separate bowl/plate/platter now- Garnish it your own way- It’s best had & relished with a plateful of piping hot steamed rice or simple Bengali Style pulao with some greens in the plate perhaps…👇🏻
12. Time to ENJOY now…As I simply can’t wait any longer to taste it… So, what are you all waiting for folks & perhaps, still contemplating on giving it a humble try…?!

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So that's going to wrap it up with this special food Recipe of Any-night-of-the-week Bengali: Koii Machher Tel-Jhal. Thanks so much for your time. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!