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Kekar Macher Jhokto

This recipe is a good example of his use of flavours and spices.

Jaipur, 41-46 Sth. Great Georges Street, Dublin 2.
Tel. 01 677 0999

Serves:  4


Skinned & sliced monkfish 400 gms
Blanched & oiled crab claws 200 gms
Garlic paste ½ tsp
1 red chilli pod
Turmeric powder ½ tsp
Cumin powder ½ tsp
Mustard oil 1 tbsp
Toasted fenugreek seeds ½ tsp
Mustard seeds ¼ tsp
Black onion seeds ¼ tsp
4 chopped fresh tomatoes
Peeled and diced potato 100 gms
1 diced and sliced aubergine
Okra 75 gms
1 bunch Chopped & Blanched Yellow Cress Leaves
Salt to taste


Marinate the fish with salt and turmeric and set aside. Blanch the fresh crab claws in water and coat with turmeric and tamarind oil.
In a heavy base pan heat mustard oil, add mustard and onion seeds and let them crackle.
Meanwhile mix the powdered spices in a bowl with 3 tbsp of water. Add to the pan with mustard seeds.
Cook for 3-4 min and add chopped tomatoes. Stir fry the potatoes & aubergine with mustard oil and tempered red chillies.
Add water and vegetables and simmer the curry for 20 min.
Add the fish to the hot curry and take the pan off the flame covered with a lid.
Leave it for 2-3 min till the fish is cooked; serve it hot topped with the Blanched & finely chopped yellow cress leaves.
Flour the Okra and deep fry it. Top the finished dish with the same.

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