What fundamental trade-off must a fish flesh manage when cooked in the classic Macher Jhol method?
Answer
It must absorb the savory, aromatic liquid while retaining enough structural integrity not to disintegrate when stirred or served.
The cooking method for classic Macher Jhol, which involves a light pan-fry followed by adding the fish to a simmering, thin gravy near the end, places dual demands on the fish structure. It needs enough porosity to absorb the complex savory and aromatic liquid provided by the spices and vegetables. Simultaneously, it must possess sufficient structural integrity—a density that prevents the pieces from breaking apart when the curry is stirred or served over rice. This tension between absorption and structural retention is the critical dynamic that freshwater carps handle well.
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