This Koi Palong er Jhol is a bit unusual recipe which I found on the net. Never had this before and when I find it, I was pleasantly surprised . My grandma had a good stock of Bengali proverbs in her vocabulary and sometimes used the term ’shak diye machh dhaka’, literally meaning covering or hiding the fish with greens. While cooking, that proverb came to my mind and brought a smile in my face.
Ingredients for Koi Palong er Jhol
- Koi fish or climbing perch fish – 6-8
- Palong shak or spinach – a bunch
- Potato – 1
- Salt and turmeric – as required
- Green chili – 4
- Onion – 1, chopped
- Garlic paste – 1 tsp
- Ginger – 1 inch
- Curd – 1 tbsp
- Dry red chili – 1
- Cumin powder – 1 tsp
- Mustard oil for cooking
How to make Koi Palong er Jhol
Clean the fish and then marinate it with salt and turmeric. After 15 minutes, fry them in mustard oil. Keep aside. wash the spinach and keep aside. Peel and cut the potatoes into wedges.
Make a paste of onion, ginger and garlic with one dry red chili. Heat some mustard oil in a pan and fry the mixture till water evaporates.
Add some salt and turmeric powder fry again.
Carefully place the fried fish into the pan and cook for 2 minutes each side. I have used fried fish here. If the fish is very fresh, you may add it directly to the pan. After 2 minutes, remove the fish and keep aside.
In the same pan. now add the potato. Fry for 2 minutes and then add the spinach. Stir well.
Now add a cup of water and cook till the vegetables gets cooked.
At this point add the fried fishes. Mix well to incorporate.
When done, pour the curd and mix. Add chopped green chilies. You may add a pinch of sugar to the pan, if the curd is too sour. Cook for 2 more minutes. Adjust the seasoning and remove from heat.
Serve hot with plain rice.