Chital maacher jhol/clown knife fish gravy Recipe

Recipe By Slurrp

Chital maacher jhol, also known as clown knife fish gravy, is a popular Bengali fish curry. This dish features tender pieces of clown knife fish cooked in a flavorful gravy made with spices, tomatoes, and onions. The fish is marinated in a mixture of turmeric and salt before being cooked, which adds a delicious flavor to the dish. Chital maacher jhol is typically served with steamed rice and is a comforting and satisfying meal for fish lovers.

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40minstotal
40minsCook
40m.total
40m.Cook
Chital maacher jhol/clown knife fish gravy
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Ingredients for Chital maacher jhol/clown knife fish gravy Recipe

  • 125 gram Clown Knife Fish, Cleaned And Cut Into Pieces
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Salt
  • 3/4 tablespoon Oil
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Paste
  • 1/4 teaspoon Garlic Paste
  • 1/2 Tomatoes, Finely Chopped
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 cup Water
  • as per your need Coriander Leaves For Garnish

Directions: Chital Maacher Jhol/clown Knife Fish Gravy Recipe

Cooking Directions

  • STEP 1.Clean and marinate the clown knife fish with turmeric and salt.
  • STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
  • STEP 3.In the same pan, add onions, ginger, and garlic. Cook until golden brown.
  • STEP 4.Add tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes are soft.
  • STEP 5.Add water and bring the gravy to a boil. Simmer for a few minutes.
  • STEP 6.Add the fried fish to the gravy and cook for another 5-7 minutes.
  • STEP 7.Garnish with coriander leaves and serve hot with steamed rice.

Cooking Tips

  • Make sure to clean the fish thoroughly before marinating.
  • Frying the fish before adding it to the gravy adds a nice texture and flavor.
  • Adjust the spice levels according to your preference.

Storage and Serving

  • Chital maacher jhol is best served hot with steamed rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
Nutrition
value
74
calories per serving
< 1 g Fat2 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    32mg
  • Iron
    3mg
  • Vitamin A
    488mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    45mg
  • Manganese
    < 1mg
  • Phosphorus
    58mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp