“Change is the only constant in our life”. These words made a deep mark in my ears and mind when I heard them for the first time at School Farewell Function, coming out from my batchmate’s mouth, as he was imparting his farewell speech (Not sure if I heard or read before. But at this particular event I actually made a note of these words in my mind). As a person who loves to analyse everything, I realised the sentence made so much sense, and is the absolute reality for every being in this universe and the universe itself.
Sometimes we ask for it and sometimes we hate it, but change is inevitable. Whether we realise it or not, but we change every moment. Our surroundings change every moment. Good or bad, whatever the situation may be, it is bound to change. Even our own self changes and thus our friends and priorities. Just imagine yourself 10 years ago, and you will realise how different a human being you have become now.
And it is always recommended to embrace changes, for it becomes tougher for those who shy away from changes. May be in personal or professional front, we change, our surroundings change and hence we grow. Imagine a life without change and imagine what we have become as we have changed.
But there are certain things, although very few, for which we deny to accept any change. For having them as we are used to from the very beginning, give us a certain level of comfort and satisfaction that is hard to explain. Everytime we come across those things and experiences unchanged, the intensity of pleasure only increases. This “Aloo Jeera Diye Tangra Macher Jhol Or Cat Fish In Potato & Cumin Broth” is one such dish that I love to experience again and again without any change, and surprisingly my level of contentment never changes, how much ever I boringly repeat the dish without a minute change in the taste.
And I also remember how much I missed the taste of this dish “Aloo Jeera Diye Tangra Macher Jhol Or Cat Fish In Potato & Cumin Broth” when I left home, and how relieved I was when I nailed the dish exactly the way I used to have during my childhood.
Here is my step-by-step recipe of ‘Aloo Jeera Diye Tangra Macher Jhol Or Cat Fish In Potato & Cumin Broth’.
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Recipe: Aloo Jeera Diye Tangra Macher Jhol Or Cat Fish In Potato & Cumin Broth
Preparation Time: Around 9 minutes Cooking Time: 1 hour Equipment Used: Chopping Board, knife & peeler, bowls, wok, spatula, measuring spoon and measuring cup Yield: Serves 2-3 bowl
Ingredients:
- 6 Tangra Fish or Cat Fish
- 1 teaspoon turmeric powder
- 1 & ½ teaspoon salt
- 1/8 teaspoon red chilli powder
- 1 & ½ teaspoon & 5 tablespoon mustard oil
- 3 regular Indian sized potatoes
- 1 red chilly
- 1 teaspoon cumin seeds
- 1 teaspoon sugar
- 1 teaspoon cumin powder
- 1 slit green chilli
- 1 inch X ½ inch ginger
- 2 cups water
Method:
- Clean the fish pieces properly. In a bowl along with the fish pieces, add ½ teaspoon turmeric powder, ½ teaspoon salt, 1/8 teaspoon red chilli powder, and ½ teaspoon mustard oil. Rub the ingredients properly on fish pieces and leave the bowl aside for the fish pieces to marinate
- Clean and peel the potatoes. Cut them to wedges (around 8 pieces from each potato)
- Heat a wok or a pan
- Reduce the flame of the wok and add 5 tablespoon mustard oil
- Increase the flame and heat the oil till the oil starts emitting light smoke
- Start frying 2-3 fishes at a time on medium flame as light smoke appears from oil
- Reduce the flame and add another teaspoon oil to the remaining oil after frying the fishes
- As light smoke appears again from the oil, break red chilli into the oil for tempering, alongwith 1 teaspoon cumin seeds or jeera
- Add the cut potato wedges into the pan followed by ½ teaspoon turmeric powder, 1 teaspoon salt, ½ teaspoon sugar and jeera powder
- Slit a green chilli and grate ginger into the wok
- Stir and mix the ingredient. Cover the wok and let the potatoes cook on sim
- Uncover the pan after around 10 minutes and add water (I have added 2 cups water) if the potato pieces are almost tender and properly fried
- Add fried fish pieces as bubbles appear
- Cook till you reach the desired consistency of gravy
- Taste and adjust salt and sugar as you acquire the desired consistency for gravy. I have added another ½ teaspoon sugar
- Cook for another 1-2 minutes and switch off the flame
In a bowl along with the fish pieces, add ½ teaspoon turmeric powder, ½ teaspoon salt, 1/8 teaspoon red chilli powder, and ½ teaspoon mustard oil.
Rub the ingredients properly on fish pieces and leave the bowl aside for the fish pieces to marinate .
Cut the potatoes to wedges.
Heat 5 tablespoons mustard oil in a pan.
Start frying 2-3 fishes at a time.
Add another teaspoon oil to the remaining oil after frying the fishes.
Break red chilli into the oil for tempering, alongwith 1 teaspoon cumin seeds or jeera.
Add the cut potato wedges into the pan followed by ½ teaspoon turmeric powder, 1 teaspoon salt, ½ teaspoon sugar and jeera powder .
Slit a green chilli and grate ginger into the wok.
Cover the wok and let the potatoes cook on sim.
Uncover the pan after around 10 minutes and add water.
Add fried fish pieces as bubbles appear.
Taste and adjust salt and sugar as you acquire the desired consistency for gravy. Cook for another 1-2 minutes and switch off the flame
Tips:
- While frying fishes, keep the temperature of oil on check. Reduce or increase the flame accordingly. If the oil is too hot then the fish skin will start burning before the fish pieces are cooked. In case the oil cools down too much, the fish pieces will get stuck to the bottom of the pan and will eventually break
- Don’t waste, and use the masala left from marination. Pour water and empty the bowl into the wok while cooking the potato wedges
