What is Mach er Jhal ?
Macher Jhal is a staple Bengali fish curry. It is prepared by cooking fish in a spicy gravy , flavored with nigella seeds , green chili, mustard paste and cooked in mustard oil. Pabda is a very delicate fish with extremely flavourful flesh. Hence Pabda Macher Jhal is cooked light with minimal usage of spices.
Yields:
4 serving
4 serving
Preparation Time:
15 minutes
15 minutes
Cooking Time:
15 minutes
15 minutes
Difficulty Level:
Medium
Medium
Ingredients
- Pabda or Indian Butter Fish – 4-5
- Nigella seeds – 1/2 tsp
- Mustard Paste ( 3 tbsp black + 3 tbsp yellow + green chili +salt )
- Turmeric Powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Green chili – 2/3
- Mustard oil – 4-5 tbsp
- Coriander Leaves chopped
- salt to taste
Instructions
Clean the fish and pat it dry. Marinate with salt, 1 tbsp oil , red chili and turmeric powder for 30 minutes.
Heat 3-4 tbsp mustard oil in a kadai, fry the fish and keep aside. Pabda fish is very tender fish so fry carefully.
In the same pan add the nigella seeds and slitted green chilies allow it to splutter.
Add the prepared mustard paste. Cook for 1-2 minutes.
Add water , cover the pan and cook for 2-3 minutes on medium-low heat , then add fried fishes. Add salt to taste.
Garnish with coriander leaves and simmer for 4-5 minutes.
Serve hot with steamed rice.
