Friday, January 14, 2011
This is a unique recipe which I came across in Bong Mom's Cookbook blog. I had a lot of Tilapia fillets and had already made Fish fries with them, so I was looking for a different recipe which would also have some 'jhol' to go with rice.
My version has an addition of Boris, which taste awesome in this recipe. Basically it is the 'patla macher jhol' but we substitute some amount of the water with milk.
6 Tilapia Fillets each cut into 4 pieces
1 tsp Kallonji seeds (Kalo Jeere seeds)
4 green chillis slit in half
1/4th cup chopped Coriander leaves
1 tbsp turmeric powder
1 cup bori(also known as vadi)
1 cup milk
1 and half cup water
salt to taste
In the mustard oil first fry the boris till they are dark brown in colour. The mustard oil should be heated well. Keep them aside. Rub turmeric, salt and a little oil on the tilapia fillets. Let it rest for 15 minutes. Fry them in Mustard oil in a kadhai in batches, being careful not to overcrowd the pan. Also be careful when you are turning over the fish - do not break it. Fry till the fish is golden brown in colour.
Next add the turmeric to the milk and stir it well, so that it dissolves completely. It will be light yellow in colour. Next add the kalo jeere seeds and green chillis, they will start to splutter. After that add the milk and let it simmer to a boil. Then add the water and salt. Now add the fried boris also, so that they absorb the water to become soft. When the 'jhol' comes to a boil add the fried fish pieces. Let it simmer for seven minutes and then add the coriander leaves and cover it.
Garnish it with green chillis and Coriander leaves.