Recipe: Delicious Machher Jhaal / Fish in Mustard curry

Machher Jhaal / Fish in Mustard curry. Some of the most famous fish curries are Sorshe Mach (Fish in mustard sauce), Machher jhol (Fish in a thin light stew), Machher jhal (Fish in Spicy Sauce), Doi machh (Fish in Yogurt Sauce) and Chingri Machher Malaikari (Shrimp cooked with coconut and coconut cream). Macher Jhal is a very popular and authentic fish recipe of Bengal. As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week.

This Mustard Fish Curry recipe is sure to be a family favorite because of the mustard seeds and Also, the addition of mustard in any fish preparation never lets it's taste go dull and also gives the curry an unforgettable taste that one remembers for days. On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. You can have Machher Jhaal / Fish in Mustard curry using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Machher Jhaal / Fish in Mustard curry

1. You need 500 gms of Prawn/ rohu / pomfret/ any fish.
2. You need 1 tablespoon of white mustard.
3. Prepare 1 tablespoon of black mustard.
4. Prepare 1 of big tomato.
5. Prepare 3 of hot green chillies.
6. Prepare 1/2 teaspoon of sugar.
7. It's 3 tablespoons of Mustard oil.
8. You need to taste of Salt.
9. You need 1/2 teaspoon of turmeric powder.

Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process. A traditional fish curry which tastes divine when served with steamed rice. She never had enough bora to cook anything else. as her kids finished the boras almost from the pan. But in my house the story is different. until very recently I Jhol is a soupy gravy of either onion-tomato or just plain ginger-cumin paste but jhal should always have mustard paste.

Machher Jhaal / Fish in Mustard curry instructions

1. In the mixer, make a paste of all the ingredients, except sugar..
2. Let the oil heat in the non stick..
3. Fry the fish well (fry lightly if it's prawn) and keep separately, marinate the fish in turmeric and salt for half and hour prior to frying..
4. Add the paste and little sugar to the oil thereafter and saute well,till it realeases the oil and flavours.
5. Add the fish and adequate water to let the fish soak..
6. Let it boil for 2-3 minutes and serve.

It could be thick or soupy. Shallow fry the Hilsa fish pieces. Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Unlike in other parts of India, Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry. Doi Maach (fish cooked in curd), Maachher Kalia (fish cooked in spicy gravy) and some good old Shukto (mixed vegetables in some very Ilish, Rui, Pabda cooked to perfection, and a very unique Dim Kasundi (egg in mustard curry) will ensure you're a happy Bengali once you're done with your feast.