This is the simplest recipe I have in my blog and it is one of the go to recipe when I am in a hurry and cook something in a jiffy to feed some hungry souls. The Laal or redness of the jhol comes from kashmiri chili powder. It has the minimum of the spices but because of the fish, it tastes very good. You can make it with some Katla or Rui fish as well.
I usually cook it for my weeknight dinner. I taught my son this recipe of Pabda Machher Laal Jhol as a sample for a basic machher jhol and he cooks it in his hostel kitchen quite often. As per him, the output is quite satisfactory.
Ingredients for Pabda Machher Laal Jhol
- Pabda fish – 6
- Onion – 2, chopped
- Green chili – 6-7
- Salt and turmeric – as required
- Kashmiri chili powder – 1 tbsp
- Coriander leaves – 2 sprigs
- Mustard oil for cooking
How to make Pabda Machher Laal Jhol
Marinate the fish with salt and turmeric for 30 minutes. Then fry them carefully in mustard oil. Do it in batches and keep aside.
In the same pan, add some more oil if required. Then fry the chopped onion for 2 minutes.
Soak salt, turmeric and kashmiri chili powder in 2 tbsp of water. Add that masala water to the pan and stir.
When oil starts coming out of the masala, add 2 cups of water and let it boil.
Add the fried fishes into the pan and mix well with the masala.
Cook over medium heat for 7-8 minutes. Add some green chili at this stage and continue cooking for 2 more minutes.
When the fishes are cooked through, sprinkle chopped coriander leaves. Adjust the seasoning and remove from heat.
Add some more coriander leaves and keep covered for 10 minutes.
Serve with plain rice.