Gurjali Maachh er Jhol

(Indian Salmon...Bengali Style)
Gurjali, or as we Bangaals say, Gurjauli, is not available very often in this Teleguland which has been my home for the past 30 months or so.

So when SD got it as part of his Sunday fish basket, my call to Ma was the usual "Gurjauli maachh ki diye ranna korbo?" (With what should I cook Gurjauli Fish?)

Why this query is of significance is, because we Bongs, have this unwritten do s and dont's when it comes to our traditional cooking. No garlic in this, no onion in that, paanch phoron here and kaalo jeera there....oh well....the list is never ending.

So when Ma said - kalo jeera phoron, shorshe bata, I heaved a sigh of relief! The simplest of fish curries....easy to make and good to eat on a lovely Sunday afternoon!!!

So here goes the recipe....

Ingredients :
1. Gurjali/Gurjauli Fish - 750gm
2. Kalo jeera/Nigella seeds/Kalonji - 1/2 tsp
3. Green Chilies - 3-4 or more
4. Haldi/turmeric - 1/2 tsp
5. Red Chili powder - 1/2 tsp (or more)
6. Kashmiri Chili powder - 1/2 tsp (for colour)
7. Mustard powder/paste - 1-1.5 tsp
8. Tomatoes - 1 small or 1/2 medium - diced
9. Coriander leaves - a small bunch, chopped finely
10. Salt to taste
11. Mustard Oil for cooking & sauteing the fish

Procedure :

* Toss the fish pieces in salt, turmeric powder and keep them marinated for 5-10 minutes.

* Fry the fish lightly and keep aside

* In a wok take mustard oil and when smoking hot, temper with Kalo Jeera/Kalonji and slit green chilies

* Add to the tempering the diced tomatoes and stir.

* Mix the Haldi, Chili powder, Kashmiri Chili powder, 1/2 tsp of mustard powder, salt with water into a thick paste. Add to the wok. and stir briskly on medium flame.

* Take care not to burn the masala. Sprinkle water from time to time. Once the oil separates from the masalas, check to see if the raw smell of turmeric is still there. If the masalas still retain the raw smell, sprinkle some more water and stir again for a minute or two.

* Add the lightly fried fish pieces. Stir slowly to mix the masalas. Pour 4-5 cups of water. The gravy will be light and watery. Cover and cook on low flame for 2-3 minutes or till it starts boiling.

* Add 1/2 cup water to the mustard powder/paste. Now mix well and pass the mustard water through a sieve into the wok. This makes the gravy mustard flavoured and yet does not impart the rich, spiciness of mustard.

*Let it boil for another few seconds...garnish with slit green chilies and chopped coriander leaves.

* Switch off the flame and serve with steamed rice.
This light watery gravy tastes good ONLY if the fish is very fresh.

This is my 3rd entry to the Blog event ''THINK SPICE:THINK TURMERIC", hosted for Nov '09 by Sudeshna of COOK LIKE A BONG and the Think Spice event is the brainchild of Sunita of Sunita's World .

The logo for the event is...