Tomato’r Jhol (Fish in Very Light Tomato Gravy)

When I first started living alone restaurant food was something that entered my kitchen regularly. The long commute and hard work as a fresher made me so tired that almost every other day I called up the corner restaurant and ordered in roti, dal and sabzi (flat bread, lentils and vegetable curry) and other days survived on Maggi and scrambled eggs. Those days I only cooked on weekends when close friends would come together and we feasted on home cooked simple meals that we craved most. I used to make rice, dal, sabzi and fish, paneer or egg curry and nearly every month Maa or Dida provided me with light recipes. Every Saturday we gathered after work (half days) and chatted and gossiped late in the night, We would wake up late and sitting on the unmade bed on the floor with our hot cuppas will soon pick up the chat session where we left it the earlier night and would giggle for long. The leg pulling session continued and our gang of girls lazed around while we cut and wash vegetables and start cooking. This recipe of tomato’r jhol with egg plant and potatoes (provided by Dida) was a regular at that time as it is very versatile, requires very few ingredients, and also has a tongue tickling taste that our nearly numb tongues from eating regular restaurant foods really needed. It used to fill every corner of my small pad with a lovely aroma that suddenly made my friends to complete their cores at the earliest. The three of us then sit cross legged on the floor and eat from whatever few plates and bowls I owned. We ate silently, scraping our plates clean and enjoying every morsel.

Today when I prepared this dish and that same fragrance of roasted Panchforon and tomatoes filled every corner of my house it reminded me of those days of pure joy, when we were free of responsibilities and tensions and cherished each and every moment of life. Am thankful to God for where my life has taken me but every now and then something stimulates memories and I long to live that life once again, stretch my hands to touch those giggling faces. I know I can’t do that so I sniffed in that familiar aroma and gave them a call and again chatted and giggled for long.

This recipe is very light yet flavorful and promises a satisfying meal. The best parts are its fragrance and colour which could be best enjoyed with steamed white rice. Today I made the dish with fish but the vegetarian version with paneer tastes equally good. Even my now 10 month’s old son enjoys this jhol with fish.


This light juicy jhol is best enjoyed fresh as the fish and vegetables soak the tartness if refrigerated. If you want to cook larger portions then next day add a few spoonful of tamarind juice during heating. That will restore the taste without much work. 

Here is the recipe

Tomato’r Jhol

Ingredients (serves 4)
Fish: 4 pieces (I used Rohu)
Egg plant: ½ of a medium size
Potato: 1 medium
The white stem of cauliflower (optional): We love this white crunchy inner part and always add this Macher Tak(fish in amchur based gravy) or Tomato’r jhol.
Tomato: 5 big or 6-7 medium; choose tart ones (I used those tart desi variety)
Dry red chillies: 2 pieces
Green chillies: 2 pieces (for the flavor)
Panchforon: ½ tsp

Method:

Peel and slice the potato and the inner white part of cauliflower stem thinly. Cut the eggplant in half and then slice in medium thick pieces. Wash and keep aside. Cut the tomatoes in quarter and sprinkle some salt.

Wash the fish and rub with salt and turmeric. Heat the oil in a pan or kadhai and fry them till lightly brown on both sides. Take them out and reserve.

In the same oil lightly fry the sliced potatoes, eggplants and cauliflower stem with salt and turmeric. Reserve.

In that same oil add the slited red chillies and panchforon. When you get the aroma add tomatoes and give everything a good stir. Add salt, turmeric and cover. Let it cook on low for 7-8 minutes or till the tomatoes are mushy.

With a spatula mash the tomatoes smooth and cook till it starts to stick the bottom of the pan. Add the veggies and 2 cups of water. Bring to a boil and add the fried fish pieces.

cover and cook till the veggies are soft and the gravy thickens a little.

Vegetarian Version: If you are using Paneer then cut in cubes and lightly fry them with salt. Follow the same procedure but with paneer you can also use thinly sliced carrots and beans.

Enjoy with hot steamed rice and any other side dish of your choice. My family loves it with Alu Posto or Alu bhaja. Don't know how but who ever have eaten it has fallen in love with this humble vibrant dish.


Am sending this humble light fish curry to Arundhuti's Served with love.A beautiful event that she has started at great blog, Gourmet Affair.