Boal maach (wallago attu) is widely available in the fish markets in Kolkata. This is a meaty fish with little bones and no scales. People of East Bangladesh, who came to India during the period of partition and is residing in various parts of West Bengal, popular as Bangalas, mostly cook this fish. Mainly Boal Macher Jhaal is cooked with various spices but as a taste enhancer and to give this age old traditional dish an awesome twist we use a piyaz shak that is chopped spring onions with spices to cook this fish.
Hope you will like the taste of piyaz shak diye Boal Macher Jhaal.
Preparation time: 15 to 20 minutes
Cooking time: 20 minutes
- 4 big size pieces of boal mach (wallago attu)
- 1 onion paste
- 1tsp of garlic paste
- ½ tsp of ginger paste
- 1 tsp of cashew paste
- 1tsp of yogurt
- 1tsp of red chili powder
- 1 tsp of turmeric powder
- 1 tomato chopped
- 1tsp of tomato puree
- 4 green chilly silted
- 11/ cup of finely chopped spring onion
- handful of very finely chopped coriander leaves
- ½ tsp of garam masala powder
- ¼ cup of mustard oil
- Salt to taste
Clean the fish and then rub the fish pieces with salt and turmeric powder. Set aside.
First heat 2 tsp of oil in a pan then add the spring onion. Fry for a minute and then keep aside.
Heat oil in the pan and fry the fish but be careful while frying the fish as soon as the fish touch the oil cover it and fry both sides this way, till golden but not too tough.
After frying the fish keep aside then on that oil add onion paste ginger garlic paste and sauté for a minute then add the chopped tomatoes, red chili powder, turmeric powder, tomato puree and sauté this masala till oil oozes out from it .
Then add yogurt and cashew paste mix well then add the fried fish and mix well with soft hand so that the masala get well coated with the fish.
Add ½ cup of water and cover and cook for 5 minutes.
When the gravy is almost dry then add the fried spring onion, green chili, coriander leaves and garam masala powder then mix well and cook for another minutes.
Put off the flame and drizzle some mustard oil.
Cover with a lid and give 5 minutes standing time before serving. Serve with hot steamed rice.