Bengali Home Cooking
Curry with Bacha (Jeera Maach)
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Jeera maach is a fish curry cooked with a large amount of freshly ground Jeera, also known as
cumin powder, along powder, along with an assortment of other spices. We have used Bacha, a tasty
fish common in eastern regions of India and Bengal. Other fishes can also be used for this curry.
Outside south asia, a Bangladeshi store in your area may stock the Bacha fish.
Recipe:
Serves 3-4 people
Preparation time : about 10 minutes
Cooking time: about 30 minutes.
(Please click on the ingredients to search for more information).
Ingredients:
1. Bacha Fish, scaled, cleaned & washed Eight (8) medium size
2. Tomato, chopped One (1) Cup
3. Vegetable or Mustard oil 3/4 of 1 Cup
4. Cumin Powder Three (3) Table spoons
5. Turmeric powder 2 Teaspoonfuls
6. Dry red chili Two (2)
7. Red chili powder 2 Tea spoons
8. Garlic and Ginger paste Two (2) Tea spoon
9. Cilantro, chopped Small bunch
10. Kalo Jeera (Nigella) Two (2) teaspoons
11. Green chili Two (2)
12. Salt To taste
Principle:
The preparation consists of 3 steps.
In step one, the fish will be marinated and shallow fried in oil
In the second step the spices will be fried with tomato to make the gravy
Finally, the fish will be added to the gravy and cooked to completion
Procedure:
1. Sprinkle turmeric and salt on the fish and pat them all over with your hand
2. Leave aside the marinate for about 5-10 minutes
3. In a moderately hot pan, add about 3 tablespoons of mustard oil
4. When the oil is hot to feel add the fish into the oil and fry each side for about 3-4 minutes. You
may like to cover the pan if it splatters. Both sides should look well fried
5. Remove the fish from the frying pan and them keep aside
6. In the same hot oil add the Indian bay leaves
7. Add the red chili
8. Add the Kalo Jeera
9. Stir them well
10. then add the cumin spices paste
11. Continue stirring till the paste become semi dried (about 4-5 minutes)
12. Then add the chopped tomato
13. Continue stirring
14. Add the green chilies
15. Stir continuously for next 3-5 minutes till the tomato and spices make a uniform paste
16. Add a cup and a half of water
17. stir and bring the gravy to boil
18. Then add the fried fishes in the gravy
19. Cover the pan and boil for another 3 minutes or so
20. Remove the cover and loosen the fishes around
21. Then put the cover back again and boil till the gravy thickens
22. Add the chopped cilantro
23. Then remove the pan from heat
24. This completes the Jeera Maach with Bacha
25. It takes about 40 to 45 minutes and serves 3 to 4 people
26. Serve the curry hot with steamed white rice
cumin powder, along powder, along with an assortment of other spices. We have used Bacha, a tasty
fish common in eastern regions of India and Bengal. Other fishes can also be used for this curry.
Outside south asia, a Bangladeshi store in your area may stock the Bacha fish.
Recipe:
Serves 3-4 people
Preparation time : about 10 minutes
Cooking time: about 30 minutes.
(Please click on the ingredients to search for more information).
Ingredients:
1. Bacha Fish, scaled, cleaned & washed Eight (8) medium size
2. Tomato, chopped One (1) Cup
3. Vegetable or Mustard oil 3/4 of 1 Cup
4. Cumin Powder Three (3) Table spoons
5. Turmeric powder 2 Teaspoonfuls
6. Dry red chili Two (2)
7. Red chili powder 2 Tea spoons
8. Garlic and Ginger paste Two (2) Tea spoon
9. Cilantro, chopped Small bunch
10. Kalo Jeera (Nigella) Two (2) teaspoons
11. Green chili Two (2)
12. Salt To taste
Principle:
The preparation consists of 3 steps.
In step one, the fish will be marinated and shallow fried in oil
In the second step the spices will be fried with tomato to make the gravy
Finally, the fish will be added to the gravy and cooked to completion
Procedure:
1. Sprinkle turmeric and salt on the fish and pat them all over with your hand
2. Leave aside the marinate for about 5-10 minutes
3. In a moderately hot pan, add about 3 tablespoons of mustard oil
4. When the oil is hot to feel add the fish into the oil and fry each side for about 3-4 minutes. You
may like to cover the pan if it splatters. Both sides should look well fried
5. Remove the fish from the frying pan and them keep aside
6. In the same hot oil add the Indian bay leaves
7. Add the red chili
8. Add the Kalo Jeera
9. Stir them well
10. then add the cumin spices paste
11. Continue stirring till the paste become semi dried (about 4-5 minutes)
12. Then add the chopped tomato
13. Continue stirring
14. Add the green chilies
15. Stir continuously for next 3-5 minutes till the tomato and spices make a uniform paste
16. Add a cup and a half of water
17. stir and bring the gravy to boil
18. Then add the fried fishes in the gravy
19. Cover the pan and boil for another 3 minutes or so
20. Remove the cover and loosen the fishes around
21. Then put the cover back again and boil till the gravy thickens
22. Add the chopped cilantro
23. Then remove the pan from heat
24. This completes the Jeera Maach with Bacha
25. It takes about 40 to 45 minutes and serves 3 to 4 people
26. Serve the curry hot with steamed white rice
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