Didu-r Boaal Machher Kacha Tel

prep time:: 10 min
total time:: 25 min

Makes 8 portions

Yum! Yumm! Yummm! Boal, like Aar has no scales and almost no bones. So, it should please even finicky, panicky, reluctant fish-eaters! Both are meaty fish. So, instead of the usual plain and simple fish curry, you can make a hearty, spicy curry like for meats. These fish can take it and taste the better for it!

ingredients

Boal fish, 8 pieces, cleaned, washed (darne cuts, not fillets)
Mustrad oil, 4 tbsp
Onion, 2, quartered
Garlic, 2 big cloves, rough chopped
Ginger, 1/2 x 1/2 inch stub, rough chopped
Tomato, 1, quartered
Red chilli powder, 1-2 tsp (optional)
Green Chilli, small, 2, halved
Sugar, 1-2 tsp
Salt, to taste

directions

1
Toss the fish pieces with salt and turmeric powder.
2
Make a paste of onions, ginger, garlic and tomato.
3
Put mustard oil in a deep pan. Put the paste in. Put in some chilli powder (optional), salt, and sugar. Put in water. Mix well.
4
Put in the fish in a circle. Spoon some of the mix on the fish.
5
Cover and cook on medium heat for 15 minutes. Stir, very gently and carefully [so as not to break the fish pieces], twice in between.
6
When the water has evaporated, the onion mix has browned, the oil floats on top, and it gives off a wonderful aroma, it’s done!
7
Turn off heat. Stand, covered, for 10 minutes.