Mulo Diye Macher Jhol / Bengali Fish Curry with Radish

After the tragic incident that occurred today at the BaraBazar area in Kolkata, and after watching those horrifying aftermath, the crushed bodies...the rubble...the debris, the broken pillars, and more over after the typical blame game of our dear political parties....today I have nothing to say.

 I don’t feel like saying anything. My only hope is that those trapped inside those rubble can stay alive until rescued. And those who met today their untimely death can rest in peace. I pray for their families and loved ones, whose lives will never be the same again. May god be with them.

From the ingredients, Mulo Diye Macher Jhol is just another Bengali Fish Curry with the addition of radish!! But the strong flavour of the radish is what makes all the difference here. I will say...don’t go by the ingredients, just cook it. The recipe is very very similar with Kalo Jeera die Macher Jhal, but so so different and delicious.

Marinate the potatoes and fishes with turmeric powder and salt.

Shallow fry the potatoes until lightly golden.

Fry the fishes until golden and crispy.

Mix all the spices in a cup and add in some water to make a paste of it.

Temper the rest of the oil in the kadai with nigella seeds.

Pour in the prepared spice mix paste and stir continuously for 2 minutes or until the oil starts to separate at the edges. 

Then add water, salt and mix in.

Let the water come to a boil and add the sliced radishes.

Add the fried potatoes and fishes.

Put cover and cook until the potatoes are radishes are done and the curry has reaches your desired consistency. Finish off with some chopped coriander leaves.

Mulo Diye Macher Jhol / Bengali Fish Curry with Radish

Serves 4

Ingredients:

4 pieces of fish

1 tsp nigella seeds / kalo jeera

1 tbsp turmeric powder

2-3 tsp red chilli powder

1 tsp Kashmiri red chilli powder (optional)

2 tsp cumin powder

2 tsp coriander powder

2-3 tbsp mustard oil

2-3 medium radishes - cut lengthwise

1 medium potato – cubed

Salt

Method:

Sprinkle some salt and turmeric powder over the fishes and cubed potatoes.

Rub them well and let the marinated for 10-12 minutes.

Heat the oil in a kadai and shallow fry the potatoes until golden. Once done take them out of tha kadai and keep aside.

In the same oil fry the fishes in small batches until they are nicely golden from the outside. Take them out of the pan and keep aside.

Add oil to the kadai if required and temper it with nigella seeds / kalo jeera.

In a cup mix in the turmeric powder, red chilli powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt.

Add ¼ - ½ cup of water to them and make a smooth paste.

As the nigella seeds start to splutter pour in this mixture into the oil.

Start stirring immediately.

Stir continuously for 2 minutes, and you will see the raw smell is gone. The mixture will into a curry paste like consistency and oil has started to separate at the edges.

Pour in another 2 cups of water and give a good stir.

When the water comes to a boil add the radish, fried fish and potatoes to them.

Put cover and cook until the potatoes and radish are well cooked.

Open the cover and taste and adjust the seasonings.

Simmer on medium flame until the curry reaches your desired consistency.

Sprinkle some chopped fresh coriander leaves over the curry and put off the flame.

Serve hot with plain rice.