March 04, 2018

Alu pyazkoli diye tilapia macher jhol (tilapia curry with potatoes and spring onions)

Tilapia curry with green onions and potato

There is something about the sunlight that tells me that spring is near even though we had a snow storm yesterday. And when Aswin got some spring onions this week, I knew some macher jhol or fish curry has to be made.

I usually have to defrost the fish and I get lazy which means fish curries have not been a frequent occurrence in this new year, but this time I did it right away.

In a few hours, the fish was being sauteed, and the fish curry was bubbling away. My father makes delicious patla macher jhol (a light soupy curry), and I took inspiration from that to make this tilapia jhol with lomba patla aalu (long, thin potato strips).

I added some panko to the tilapia right before frying which added an extra crunchiness to the fish. So if you see any spring onions in the store, pick up a bunch and make this. The tilapia can easily be substituted with cod or white fish.

Tilapia fish curry with spring onions and potaotes

(makes for 4-6)
7-8 tilapia pieces
a bunch of spring green onions - coarsely chopped
1 big potato sliced long thin slices
1 tspoon ginger - grated
2 big tomatoes - grated or pureed
1 tspoon turmeric powder
1/2 tspoon cumin seed powder
1/4 tspoon red chilli powder
bunch of chopped cilantro
1 1/2 tbspoon panko
1 1/4 cup water
salt to taste
4-6 tbspoon oil

for tempering:
2 pinches of hing/asafoetida
1/2 tspoon kalo jeera/kalonji seeds
1 green chilli chilli- slit

Tilapia fish curry with spring onions and potaotes
Coat the tilapia pieces with salt, turmeric powder and panko. Heat oil (save 3 tbspoon) in a pan and saute the fish about 5 minutes on each side and take it out on a paper towel.

Do the same for potato slices. Mix turmeric and salt to the pieces and heat about 2 tbspoon oil and saute the potatoes about 3 minutes on each side. Drain them on a paper towel.

In a saucepan, heat the rest of the oil and temper it with hing, kalo jeera and green chilli. Then add the grated ginger and the tomatoes. Let it cook for a couple of minutes on closed lid. Then add the red chilli powder, cumin seed powder, turmeric salt and let it cook for another minute.

Then add in the potatoes, spring onions about 1 1/4 cup of water and cook for a couple of minutes. Add in the fish pieces and cook for another couple of minutes and take it off the heat.

Sprinkle some chopped cilantro  and serve with warm rice.

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