The word curry or jhol implies slow cooking with spices wherein each spice has a role to play. Few of them impart their flavour, some render their sweetness and some give the required consistency to the curries. For bengalis, macher jhol and rice combo is comfort food. In earlier times, fish was deep fried before putting into jhol which made it tastier. Nowadays keeping health factor in mind, we shallow fry or at times even grill before putting into the already simmering curry. We add vegetables as per season and availability but believe me there nothing can stop us from cooking macher jhol. If our pantry runs barren we cook it with only potatoes and dal kisses(bori). Today I have shared the recipe of aloo(potatoes), phoolkopi(cauliflower) and bori(dal kisses) jhol cooked the traditional way. Each and every household have their own recipe.
Aromas of My Kitchen 