Puti Machh er Jhal

Puti Machh is a very tasty fish in the small fish category, nowadays available sparingly, specially the fresh ones. This recipe is a very traditional recipe, which can be made with any kind of small fish. Mustard oil is a very important ingredient for this kind of 'jhal' recipe, without it, you will never get the actual taste of Bengal. I have used a spoonful of 'Rasun Bata' or garlic paste to give it an extra zing, if you don't like garlic, please omit this. Another very important aspect is, you must have this 'jhal' with plain rice, preferably on a lazy weekend, and must have afternoon siesta afterwards. 

Ingredients

• Puti Machh - cleaned, 300 gms
• Onion , chopped - half cup
• Garlic paste - 1 tsp
• Green chilli, chopped - as per taste
• Tomato - 2, chopped
• Coriander leaves - chopped, as much as you link
• Salt, Turmeric, Kashmiri chilli powder
• A pinch of sugar, optional
• Mustard oil - 3 tbsp

Marinate the cleaned fish with salt and turmeric, then fry them lightly in mustard oil and keep aside.

In the same oil, add the chopped onion with a pinch of salt. Once they turn soft, add the garlic paste and chopped green chilli. Fry till the raw smell is gone.

Add chopped tomato and fry till the tomatoes are mashed.

Next goes the turmeric, salt and kashmiri chilli powder with a sprinkle of water, Let the masala paste be fried and water is completely evaporated. Then add a cup of water. Once the water starts bubbling, add the fried fishes carefully.

Mix well and cook over low heat. 

When the fishes are cooked and gravy thickens, adjust the salt. Add a pinch of sugar, if you wish. Remove from heat and add chopped coriander leaves.

Savor with plain rice.

Laupatay Puti Maach - Small fish wrap

Puti Machh is one of the most popular and tastiest small fish in Bengal. It's taste is just awesome. To give a twist to 'Puti machher jhaal', I cooked the fish with onion mustard paste first, then wrap it inside fresh lau pata ( bottle gourd leaf ) and shallow fry. 

Ingredients

• Fresh Puti maach - 15
• Fresh Lau Pata - 5
• Onion - 1, sliced
• Ginger Paste - 1 tsp
• Green chili paste - 1/2 tsp
• Mustard Paste - 2 tbsp
• Tomato - 1
• Salt, turmeric - as per taste
• Gram flour / Besan - 2 tbsp

Clean and descale the fishes well. Clean the lau pata as well and immerse in salted water. Lightly fry the fishes with salt and turmeric in batches and keep aside.

Add some more oil into the pan. Add the onions, and fry well. Add salt and turmeric. Next add the ginger & green chilli paste and sliced tomatoes and fry till the tomato is mashed. Add mustard paste and mix well. Now add the fried fishes into the mixture with a sprinkle of water and cook over low flame till the fishes are cooked. Remove from heat and let it cool.

Pat dry the bottle gourd leaves and place 3-4 cooked fishes with masalas onto it.

Add one tsp of oil in a frying pan. Fold the leaf from all side in such a way that the fish mixture is completely wrapped. Mix gram flour with little water and salt to make a thick paste. Seal the wraps with this batter and place immediately onto the pan with batter side down.

Fry both sides. till it becomes crisp.

Fry all the wraps in batches and Enjoy !!!