Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, machher jhaal / fish in mustard curry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The Bengali Mustard Fish calls for frying the fish steaks in mustard oil before adding to the curry. You can pan-fry like I did or deep fry the steaks. Marinate the fish steaks with little turmeric powder and salt.
Machher Jhaal / Fish in Mustard curry is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Machher Jhaal / Fish in Mustard curry is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have machher jhaal / fish in mustard curry using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Machher Jhaal / Fish in Mustard curry:
- Get 500 gms Prawn/ rohu / pomfret/ any fish
- Take 1 tablespoon white mustard
- Make ready 1 tablespoon black mustard
- Take 1 big tomato
- Take 3 hot green chillies
- Get 1/2 teaspoon sugar
- Prepare 3 tablespoons Mustard oil
- Take to taste Salt
- Prepare 1/2 teaspoon turmeric powder
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). Fish curry served with steamed rice a.k.a. mach bhath - food that is close to every Bengali's heart. There are so many varieties of fish cooked in so many different ways - machher jhol (fish cooked in a light thin gravy), sorshe mach (fish cooked with mustard), machher jhal (spicy dry fish curry), doi. Macher Jhal is a very popular and authentic fish recipe of Bengal.
Steps to make Machher Jhaal / Fish in Mustard curry:
- In the mixer, make a paste of all the ingredients, except sugar.
- Let the oil heat in the non stick.
- 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.
- Add the paste and little sugar to the oil thereafter and saute well,till it realeases the oil and flavours
- Add the fish and adequate water to let the fish soak.
- Let it boil for 2-3 minutes and serve
As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week. This recipe is very easy to prepare quick but it tastes so yummy that you can complete your meal with this curry only. Or why the mustard fish curry turn bitter? This can be easily avoided if you use good blend of yellow mustard seeds and black mustard seeds. However, some love to use only black mustard seeds, the big one.
So that is going to wrap this up for this special food machher jhaal / fish in mustard curry recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
