Ada here refers to Ginger in Bengali and Jeera is for Cumin. It’s a Maach’r Jhol where Fish is fried and simmered in a ginger-cumin gravy. Flavoured with cumin seeds. Topped with fresh coriander. Food heaven!!
It is often joked that the Bengali gastronome travels the world, but returns home to savour his maach’r jhol and bhaat.
This is one of the traditional fish curry from Bengali cuisine. Whenever we have no time and have to cook fish, cooking fish curry with this style and serving with hot white rice in lunch or dinner is very easy and quick.

Method
1. Marinate the Fish with Turmeric, Sugar, Red chilli powder and Salt.
2. Marinate Potatoes with a pinch of Turmeric and Salt.
3. Put Ginger, Tomato and Cumin seeds in a mixer to form a paste. This is your Ada Jeera Bata.
4. Mix Turmeric Powder and Kashmiri Red Chilli powder in the Ginger, Tomato and Cumin Seeds paste.
5. Heat Mustard Oil in frying pan and fry the marinated Fish till light brown on both sides. Keep the fish aside.
6. Fry the marinated Potatoes in the same oil till golden brown and tender. Keep aside.
7. Reheat 2 tablespoons of the same oil, keep extra oil aside and temper it with whole cumin seeds and green chillies.
8. Add the Ginger, Tomato, Cumin Seeds paste. Fry till oil is visible.
9. Add Salt to the paste. Mix and fry.
10. Add 1 ½ cup of water to the mix. Stir gently.
11. Add the fried Fish and Potatoes. Mix well. Put a lid and cook for 4-5 minutes till the gravy thickens slightly.
12. Garnish with Corriander leaves. Mix well.
Ada Jeera Bata diye Maach’r Jhol is ready. Serve with hot Rice.

View the FULL RECIPE at [ Ссылка ]

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