Machher Jhaal / Fish in Mustard curry
Machher Jhaal / Fish in Mustard curry

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, machher jhaal / fish in mustard curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really 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 popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Machher Jhaal / Fish in Mustard curry is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook 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:
  1. Prepare 500 gms Prawn/ rohu / pomfret/ any fish
  2. Get 1 tablespoon white mustard
  3. Take 1 tablespoon black mustard
  4. Prepare 1 big tomato
  5. Prepare 3 hot green chillies
  6. Take 1/2 teaspoon sugar
  7. Take 3 tablespoons Mustard oil
  8. Take to taste Salt
  9. 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.

Instructions to make Machher Jhaal / Fish in Mustard curry:
  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

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 it up for this exceptional food machher jhaal / fish in mustard curry recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!