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
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 300 grams | fresh fish pieces (preferably Rohu or Katla) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 tablespoons | mustard oil |
| 1 teaspoon | nigella seeds (kalonji) |
| 2 | green chilies, slit |
| 1 teaspoon | ginger paste |
| 1 teaspoon | mustard paste |
| 1 cup | water |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, 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.