Peyajkoli Macher Jhal - Fish in mustard gravy with spring onion

Peyajkoli (Spring onion) has caught my attention recently. It is a really healthy. I described the benefits of spring onion in one of my earlier recipe. You can refer it here. This one is a Bengali traditional recipe of macher jhal i.e. fish curry with mustard. I added spring onion into it to make a tasty and healthy preparation.

Preparation Time: - 15 min

Cooking Time: - 30~35 min

Servings: - 3~5 persons (depends upon how many pieces per person)

Ingredients:- 

1. Rohu or Katla Fish – 500 gm ( 5~6 pieces)
2. Mustard grind-ed to make paste– 2 tbsp. You can use ready-made paste also.
3. Turmeric Powder – 1 ½ tbsp
4. Peyajkoli ( Spring Onion ) – 250 gm
5. Black Jeera/Paanchforon (Bengali 5 spices)- ½ tsp
6. Green Chilies – 3 silted ( you can have more if you want it more spicy )
7. Chopped coriander leaves – ½ cup
8. Water – 1 cup
9. Salt to taste.
10. Oil – as much required to fry the fish. I used mustard oil but you can use any vegetable oil. Bengalis traditionally use more oil (approx 200 gm.) but today’s health conscious people should use as less as possible. I used 7 tbsp.

Preparation:-

1. Cut the spring onions and wash them. In today’s world with a lot of pesticides it is very important to wash all the vegetables thoroughly. Keep aside.
   
2. Wash the fish thoroughly. Now add turmeric powder and salt. Marinate for 2~3 minutes.
   
3. Take sufficient oil in kadai /frying pan. Heat the oil in high flame.
4. Once the foam settles down turn the burner to low flame
5. Shallow fry the fish and keep aside
   
6. Add little more oil in the same kadai and put the Paanchforon and green chili in it. Sauté till it crackles.
   
7. Now put the spring onions in it and fry for 8~10 min.
   
8. Add turmeric powder and mustard paste. Sprinkle little water and continue frying. Stir continuously till the oil gets separated from the mix.
   
9. Now pour 1 cup water and add the already fried fish into it. Wait till the spring onions get fully boiled.
   
10. Switch off the burner. At this point traditionally Bengalis pour 1 tbsp extra mustard oil on top to get a good smell. I generally do not do this on health ground. But you can if you prefer
    
    
    
11. Garnish with chopped coriander leaves and one green chili.
    

Try this hot with rice 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.