Macher Jhaal
Hot and sharp fish curry — rohu or katla fried and cooked in a sparse, pungent gravy of mustard paste, green chillies, and nigella seeds. Fiercer and drier than jhol.
Cuisines
Bengali
Best for
Lunch
Dinner
Build a full meal around Macher Jhaal
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
300 grams | Fish , fresh pieces, preferably Rohu or Katla |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Nigella Seed |
|
2 | Green Chili , slit |
|
1 teaspoon | Ginger , paste |
|
1 teaspoon | Mustard paste |
|
1 cup | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Clean the fish pieces thoroughly and pat them dry.
- 2 Marinate the fish with turmeric powder and salt. Set aside for 10 minutes.
- 3 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 4 Fry the marinated fish pieces until golden brown on both sides. Remove and set aside.
- 5 In the same oil, add nigella seeds and let them splutter.
- 6 Add the slit green chilies and ginger paste. Sauté for a minute.
- 7 Add the mustard paste and red chili powder, and cook for another minute.
- 8 Pour in the water and bring it to a gentle boil.
- 9 Add the fried fish pieces to the pan, cover, and let it simmer for 10 minutes on low heat.
- 10 Adjust salt to taste and garnish with fresh coriander leaves before serving.
Tips
For an authentic taste, use mustard oil and serve with steamed rice.