Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4 to 5
Easy
By Jeffrey Alford and Naomi Duguid
Published 2005
This is a deceptively simple Bengali fish and vegetable stew, called jhol (meaning “simmered,” or “cooked in water”). Jhol is served at the main noon meal in many households in Bengal. There’s a lot of broth, and flavors are delicate, with some heat from fresh green chiles and a little cayenne as well as from mustard oil. This is a West Bengali version of jhol, an adaptation of one that Gita made when we stayed in Kolkata (Calcutta; see Gi
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe