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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, machher jhaal / fish in mustard curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Machher Jhaal / Fish in Mustard curry is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Machher Jhaal / Fish in Mustard curry is something that I’ve loved my entire life. They’re fine and they look fantastic.

Here is another Authentic Bengali Fish Recipe 🐟Parshe Macher Jhal or Parshe fish in mustard gravy. It is very delicious Bengali fish curry recipe. The Bengali Mustard Fish calls for frying the fish steaks in mustard oil before adding to the curry.

To get started with this particular recipe, we have to 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:
  1. Take 500 gms Prawn/ rohu / pomfret/ any fish
  2. Make ready 1 tablespoon white mustard
  3. Make ready 1 tablespoon black mustard
  4. Get 1 big tomato
  5. Make ready 3 hot green chillies
  6. Prepare 1/2 teaspoon sugar
  7. Prepare 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. Or why the mustard fish curry turn bitter?

Steps 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

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. 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 recipe is very easy to prepare quick but it tastes so yummy that you can complete your meal with this curry only.

So that’s going to wrap this up for this exceptional food machher jhaal / fish in mustard curry recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!