Recipe submitted by – Poppy De
Sea bass : 400gm – cut into 4 pieces
Potatoes medium sized : 2 – cut into 8 pieces
Cauliflower : Half – cut into small pieces
Onion grated/pasted : 4-5 tablespoon
Ginger grated/pasted : 1 ½ tablespoon
Turmeric Powder : 2 teaspoon
Cumin Powder : 2 teaspoon
Dried Red Chili powder/paste : 1 ½ (or according to your taste)
Green Chili splits : 2-3 (or according to your taste)
Dried Red Chili : 2
Bay Leaves : 2
Whole Cumin seeds : 1 teaspoon
Boiling Water : 1 ½ cup
Marinade the fishes with 1 teaspoon salt and 1 teaspoon turmeric powder and leave aside for about 10-15 mins.
In a hot wok, heat 3-4 tablespoon of Mustard Oil and when the oil is hot, fry the fishes on both sides. Remember not to overcook. Only a short session in the oil is required for the foreign fresh fishes. Take out the fishes when done and set aside.
In the same wok, pour 1 tablespoon of oil and let it heat up. Put the Bay leaves, Dried Red Chili (broken into pieces) and Whole Cumin seeds. As soon as these crackle up, put the onion, give it a bit of swirl and put the ginger in. Fry these well but not too red. Now add rest of the spices and salt and cook well. The absorbed oil should begin to come out.
When the oil is released, add the potato and cauliflower pieces and cook well. Pour in some water and let it boil up, cover the boiling water and bring down the flame. Let it cook until the potatoes and the cauliflowers are well cooked.
Now add the fried fish pieces and let it mix well and boil up again. Let the mixture boil for 1-2 mins after which you can safely turn off the heat and bring the wok down.
Author Speaks: Poppy suggests that you fry the fishes a bit more if they are frozen.
The ‘Biliti Maacher Jhol’ is now ready to be served with plate full of hot steamed rice and a green chili. Hence the craving is taken care of and the Bangaliana satisfied !
But it’s understandable if you still crave for more and that’s where Rahul comes in with a Biliti take on our familiar Doi-Katla.