Tetor Macher Jhol (Bitter Gourd Fish Curry)

Anything Bitter hardly finds takers. Same applies for Bitter Gourd. As a kid I hated bitter gourd in any form. Grown ups around me would make several preparation out of this vegetable and relish it. I found it strange - why would someone deliberately eat something which tasted bitter? My mother tried to feed me fried ucche (bitter gourd) or fried neem leaves or Karola bhaja to make my body immune against many seasonal diseases. If I had my way I would have never eaten any but out of fear of my father that he will scold me otherwise would have it grudgingly.

Going to Dadur Bari (Grandpa's home) during vacations would be much anticipated thing. My  Dadu (Grandpa)  was a big connoisseur of food. Holidaying at dadur bari meant lots of fun and good food. Every one at his home was used to getting up early - the day would start at 6:15 AM for us kids and for my Dida (Grandma) it would be at 5 AM maybe, we never were awake at that time to know. She would collect the Shiuli Phool (Night Jasmine) which would fall at night from the Shiuli Tree for pooja, do some chores, wake us up, make the bed by the time it was tea time. The morning tea was Dadu's department. He was very particular about the morning tea and would not let anyone else into the kitchen. Vacations were also the time when my mashi (aunty) would visit along with cousin sis. So in total, there would be nearly 10-11 cups of tea made in the morning. As soon as we got the news that tea was ready and being poured into the cups, the biscuits would be brought out to the veranda (sitting area) - Marie for the elders, Bourbon for the kids. The tea session would begin at 6:30 AM and end at sharp 7:00 AM. It was the most relaxing time of that day when we had full fledged adda with topics starting from political, sports, movies, animals, science, neighborhood, our school and some old time stories about dadu and dida.  Our pet cats (around 5-6) would also join us for biscuits. At 7:00 AM sharp the tea session would wind up and Dadu would go to the market. He would go early to get the freshest of the produce. Buying vegetables, poultry or fish was entirely his department again as he had a firm belief no one could pick and choose the best thing as him.

Once the fresh produce of the day was handed over to dida, dadu would declare what would be the menu of the day. He was the decision maker in the house in matters of food. He had such a vast knowledge of the dishes that he knew in and out of what would go with what. And when we were there he made sure no dish was repeated ever and we tasted all the delicacies possible, specially fish. There was a flood of Koi (perch), Chingri (prawn) and Ilish (Hilsa). He took so much care of food that most often the situation would be that we had stomach upset on the second day itself due to too much over indulgence. Then the rest of the days we would thrive on a staple diet of Metrogyl, Digene, Enzymes and ORS.

The food would be cooked with much care and love at the household with my dadu as the constant supervisor. Sometimes dida did get annoyed and gave him a piece of her mind. But the camaraderie between them would add to the fun of the stay. Among the many family recipes, one was that of Tetor Macher Jhol. My mother was a big fan of ucche and dida would make sure it was there on the menu in one or more forms. Of course I never had it but only took the fishes out and ate. Though I didn't eat it but would really like the look of the dish. It was a very green dish and looked quite delicious. It was only in my later teens one day I tasted this dish and took an immediate liking to it. And with that I started liking all other bitter preparations in the Bengali cuisine. Its an acquired taste but once you start liking bitter you fall more in love with this taste. After that I used to ask my mother to make any bitter preparation I visited home, unfortunately by the time I grew likeness for bitter dishes I went away from home to study.

But now since I have fallen in love with it I really miss making bitter dishes at home. Another form of eating bitter gourd was introduced to me recently. Boiled bitter gourd with mashed potato (uchhe-alu bhate) together with salt and mustard oil. Again a very good combination to go with warm masoor daal.

Today I made Tetor Macher Jhol or fish curry with bitter gourd. I had it after ages and was totally over the cloud after having it. Lot of childhood memories gushed in with every bite and hence I penned down so many things from the bygone days. Bitter gourd has many heath benefits and cleanses our system so Bengalis prefer to have a portion of bitter in their meals.

Preparation Time: 15 minutes 

Cooking Time: 20 minutes

Serves:2

Cuisine:Bengali (Family recipe)

 
Ingredients:

• Rohu Fish - 1/2 kg
• Ucche (Bitter gourd) - 2 big
• Small Brinjal - 2 Medium
• Potato - 1 medium
• Tomato - 1 medium
• Garlic- 12-15 cloves
• Radhuni (Indian celery seeds) - 2 tsp
• Jeera (Cumin) - 3 tsp
• Bay Leaf - 2
• Green Chilli - 4 
• Turmeric powder - 4 tsp
• Salt to taste
• Mustard Oil 

Procedure:

1.    Clean the fish and cut them into bite size pieces or small pieces. Big cut fish would not be suitable for this dish as it would not soak up the juices properly.

2. Add 2 tsp of salt and 2 tsp turmeric to the fish and mix well. Let it marinate for 15 minutes.

3. Heat mustard oil and fry the fishes. Keep aside.

 
4. Slightly mash the garlic cloves with a morter pestle.

5. Cut the bitter gourd in thin half moons

6. Cut the Brinjals and tomato longitudinally into thin pieces

7. Cut the potatoes in the shape of brinjals 

8. Fry the potatoes till golden brown and keep aside

9. Heat oil in a wok. When steaming add Bay leaf, radhuni and jeera. When fragrant add the garlic. Fry for 2 minutes.

10. Add 3 cups of water to it. Add salt and remaining turmeric powder to the water and stir.

11. Add the brinjals, fried potatoes, tomato, fried fishes and slitted green chilli. Let it cook on high flame for 6-7 minutes.

12. When the brinjals are half cooked add the bitter gourd. Cook on high flame and do not cover. Keep an occasional check on the water level. This is not a soupy gravy, the final preparation should have very little gravy.

To preserve the color of the green vegetables it should be cooked on high flame and without a lid on. 

13. Cook till the bitter gourd is done, it will be semi tender when you switch off the heat.

Serve it with steamed rice and fried Papads. Try the Haldiram Papads, I found it to be tastier than the Lijjat Papads.

Today is the 67th Independence Day of India. I thought to celebrate it with this dish. As the bitter cleanses our body hoping it will cleanse the bad energy from our lives too. 

Happy Independence Day to all fellow Indians!

Sending this to Cooking 4 all Seasons' "Side Dish Mela" event.