Kajoli / Bashpata Macher Aloo Begun Diye Jhol | Kajoli Fish Curry with Potato & Brinjal

Kajoli /Bashpata Macher Aloo Begun Diye Jhol | Kajoli Fish Curry with Potato & Brinjal

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Kajoli/Bashpata Macher Aloo Begun Diye Jhol is one of the most popular comfort foods of Bengali houses. In this preparation, fried Kajoli/ Bashpata fish is cooked with Potatoes, Tomatoes and Brinjals in ground Cumin-Coriander spices. The gravy of the dish is thin and light in texture.

Kajoli/ Bashpata fish is one of the very delicious and delicate fishes I have ever seen. It has flat and thin body with a single bone. This fish can be cooked in many ways and in every preparation, it tastes amazing. But if you manage to buy fresh river Kajoli/ Bashpata fish then nothing can be better preparation than Kajoli/Bashpata Macher Aloo Begun Diye Jhol.

Since my childhood, I love eating fishes and Kajoli/Bashpata Fish is one of my favourites. Whenever I visit my native town, I always ask my Dad to bring fresh Kajoli Mach(fish) from the market. My native town is on the banks of Brahmaputra river which is famous not only for its hugeness and history but also for its fresh and tasty fishes.

After cutting and cleaning the fishes for the dish, I have marinated the fish with salt, turmeric powder and all-purpose flour for few minutes. The reason behind adding all-purpose flour is to keep the fish in perfect shape. Kajoli/ Bashpata mach (fish) is very soft and delicate. Its flesh has a tendency to leave the bone while cooking. To get rid of this problem, my mother has come up with this brilliant idea. The all-purpose flour gives a binding effect and a thin coating to the fishes which protects them from breaking.

In this preparation, I have used medium sized Kajoli/ Bashpata mach (fish). First, I have fried the fishes in mustard oil and then I have cooked the gravy in the same oil. It enhances the flavour of the gravy. For any Bengali style fish preparation, always use mustard oil for best results. As I already mentioned that the gravy of the dish is very light and thin, so I have used very less spices for the gravy.

I have also added Potatoes, Brinjals and Tomatoes in this preparation. For Bongs, fish curry is incomplete without Potatoes. Kajoli/Bashpata Macher Aloo Begun Diye Jhol has its own amazing flavour and it goes superb with steamed Basmati rice. If you are a fish lover like me then I am pretty sure you won’t take any other companion with your meal to get distract.

Ingredients:

• Kajoli/Bashpata Mach (Fish), 200 grams
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)
• ½ teaspoon All-purpose flour

• 1 large Potato, cut into thick wedges
• 1 Brinjal, long-large pieces
• 1 Tomato, vertically cut into 6 pieces
• 2 Green chillies
• ½ teaspoon Cumin seeds (Jeera)
• 1 teaspoon Turmeric powder (Haldi)
• 2 teaspoons Cumin powder (Jeera)
• 2 teaspoons Coriander powder (Dhania)
• Salt to taste
• Mustard oil for cooking
• 1 glass Water for gravy (Quantity can be varied as per desire consistency)

1. Cut and clean the Kajoli/Bashpata Mach (Fish) and marinate them with Salt, Turmeric powder, all-purpose flour and keep them aside for 10 minutes.
   
   
   

2. Add Oil into the pan and wait until the Oil is hot.
3. Put the flame in low and add the marinated fishes into the pan.
   

4. Fry them from both sides for a minute in medium high flame.
5. Once the bottom side is done, turn the fishes very gently and fry another side.
6. Once the fishes are done keep them aside on a plate.
   

   Tip: Don’t overcook the fishes, otherwise the fishes will become chewy. During the time of frying don’t turn the fishes more than two times. The fishes may dismantle.

7. In the same pan add Cumin seeds and let them crackle.
   

8. Add Potatoes and give a nice mix.
   

9. Cook them in medium flame for 2-3 minutes.
10. Add Brinjals, green Chillies and give a nice mix.
    

11. Cover the pan and cook them in low flame for 5 minutes. Stir occasionally.
12. Add Tomatoes and mix them properly.
    

13. Cover the pan and cook for another minute.
14. Add Salt, Turmeric powder and give a nice mix.
    

15. Cover the pan and cook them until the vegetables get tender.
16. Add Cumin powder, Coriander powder and give a nice mix.
    

17. Cook them in low flame for another minute.
18. Add water and cover the pan.
19. Put the flame in high and cook until the gravy starts boiling.
20. Add the fishes (Step 6) and put the flame in low.
    

21. Cover the pan and cook the fishes for 2-3 minutes.
22. Don’t stir the fishes and switch off the flame.