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Macher jhol bhaat for babies
Fish stew and rice for babies
9m+ · Soft rice mashed with a mild, unspiced bhetki and potato stew, the fish flaked and checked for bones
For Bengali families in Kolkata, macher jhol bhaat, rice with a thin fish and potato stew, is the taste of an ordinary weekday lunch, and fish is so central that many babies first try it at their mukhe bhaat, the rice ceremony. From about nine months, the jhol is made with only a pinch of turmeric, no chilli, mustard or salt, and boneless bhetki (barramundi) instead of the bony rohu. It is light, soothing and gently sweet from the potato. It contains fish and is free of milk, egg, gluten, nuts, soya and sesame. Chef's tip: if you use rohu, choose a piece from the belly, which has far fewer of the fine forked bones.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 3
Baby & toddler safety
- Age: from 9 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
For the rice
- 1 ⅜ oz short-grain ricerinsed
- 1 ¼ cups water
For the jhol
- 1 tsp neutral oil
- 1 potatoabout 80 g, peeled and cut into 1 cm dice
- ⅛ tsp ground turmerica small pinch
- 1 cup water
- 2 ⅞ oz skinless bhetki (barramundi) or rohu filletcut into 3 pieces
- 1 tsp fresh coriander leaves (optional)finely chopped
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Method
0/7 doneStep 1: Simmer 1 ⅜ oz short-grain rice with 1 ¼ cups water in a covered pan on a low heat for 25 minutes, until very soft.
25 minStep 2: Meanwhile, heat 1 tsp neutral oil in a small pan over a medium heat, add 1 potato and ⅛ tsp ground turmeric and stir for 1 minute.
1 minStep 3: Pour in 1 cup water, bring to the boil and simmer for 10 minutes, until the potato is tender enough to crush with a spoon.
10 minStep 4: Lay 2 ⅞ oz skinless bhetki (barramundi) or rohu fillet in the jhol and simmer gently for 5–6 minutes, until the flesh is opaque all the way through and flakes easily.
6 minStep 5: Lift the fish onto a plate and flake it with your fingers, feeling every flake for bones. Common mistake: trusting a fillet to be boneless; rohu in particular hides fine Y-shaped bones, so check twice in good light.
3 minStep 6: Mash the potato into the jhol, return the fish and add the 1 tsp fresh coriander leaves if using. Mash a few spoonfuls of rice with fish, potato and enough broth to make soft, moist lumps. Cool until just warm.
Step 7: Cool leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Reheat only once, until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 9 g
- Carbs
- 17 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does macher jhol bhaat for babies take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
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