MACHAR JHOL

STANDARD RECIPE CARD

Name of Dish:

Macher Jhol

Preparation Time:

30 minutes

Served with:

Cooking Time :

20 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Saraswat - 107

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Fish - Rohu

500 gm

1

PREPARATION

2

Brinjals

80 gm

The Fish: Clean, wash, pat dry and cut into 1/2" slices.

3

Potatoes

100 gm

The Vegetables: Wash and cut the brinjals and potatoes into 1 cm thick strips.

4

Cauliflower

100 gm

Cut cauliflower into flowerets. Wash and cut parmal into quarters. Peel, wash

5

Parmal

80 gm

and slice onions. Wash and chop tomatoes.

6

Mustard oil

100 ml

the Paste: Grind cumin and 20 gm of mustard into paste.

Mustard seeds

25 gm

2

COOKING

Cumin seeds

10 gm

Heat oil in a handi to smoking point. Sprinkle little water to bring down the

Bay leaf

5

temperature. Add the fish steaks and fry until half cooked. Remove.

Onions

100 gm

Heat 60 ml of the oil (from frying oil) aadd bay leaves, and remaining mustard

Ginger paste

10 gm

seeds and stir over low heat until the seeds starts crackling. Add onions and

Red chilli paste

5 gm

saute over medium heat until light brown. Add the vegetables and stir fry for 2-

Turmeric powder

5 gm

3 minutes. Add ginger paste, salt, red chilli paste, turmeric, the paste, tomatoes

Tomatoes

100 gm

and saute for 2-3 minutes. Add water (approx. 800 ml), bring to a  boil. Once

the vegetables are three-fourth cooked, add the fried fish and simmer until the

fish is cooked.

TO SERVE

Serve hot with steam rice.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by