Fish Jhol is a traditional Bengali dish made with fish in a mustard base. The fish is usually marinated in a mixture of spices and cooked in a curry made with mustard oil, onion, tomatoes, garlic, ginger, and a variety of spices. The dish is usually served with steamed rice. It forms a quintessential part of a Bengali diet.
Proteins
Fats
Carbs
Fibre
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1/2
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2
2 tablespoons
2 tablespoons
2 tablespoons
Heat the mustard oil in a pan over medium heat.
Add the cumin seeds and fry for a few seconds.
Add the turmeric powder, red chilli powder, coriander powder, garam masala, sugar and salt. Fry for a few seconds.
Add the fish pieces and fry for a few minutes.
Add the green chillies, coriander leaves, mint leaves and lemon juice.
Cook for a few minutes until the fish is cooked through.
Serve hot with steamed rice.
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When it comes to Fish Jhol , our users are head over heels in june, but the interest cools down in february.
It's official: Fish Jhol is the food of choice for 24-27 female, with people of >40 BMI also on board.
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