Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mustard fish curry (machher jhol). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Mustard Fish Curry is an everyday dish in the Bengali and Oriya household. This easy tomato-based recipe can be made with Catfish or Rohu in mustard oil and. Machher jhol(Bengali: মাছের ঝোল) or machha jhola(Odia: ମାଛ ଝୋଳ) is a traditional spicy fish curry in Bengali and Odia cuisines in the eastern part of the Indian subcontinent.
Mustard Fish Curry (Machher Jhol) is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Mustard Fish Curry (Machher Jhol) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook mustard fish curry (machher jhol) using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mustard Fish Curry (Machher Jhol):
- Take 500 gms Fish
- Prepare 1 tbsp Turmeric powder
- Take 1/4 tbsp Fenugreek seeds
- Make ready 4 cloves Garlic
- Make ready 50 ml Mustard oil
- Prepare 3 tbsp Mustard seeds
- Take as required Salt
- Prepare 2 cups Water
- Get 4 Red Chilies
- Prepare 1/2 tbsp Coriander powder
- Take 1/2 tbsp Cumin powder
- Prepare 1/2 tbsp Garam Masala
- Take 4 Tomatoes medium
- Make ready as required Coriander leaves For Garnishing
If Rohu fish is not available in your area, you can use Katla Maach. 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. Shallow fry the Hilsa fish pieces, till golden brown.
Step by Step to make Mustard Fish Curry (Machher Jhol):
- Clean the Fish and marinate with turmeric and salt. Keep it aside for 15 minutes.
- Blend tomatoes, garlic, mustard seeds, red chilies, salt, cumin, coriander, garam masala and half cup of water to make a smooth paste.
- Heat mustard oil in pan and shallow fry the marinated fish until golden brown.
- In remaining oil, add fenugreek seeds and let it splutter. Add tomato mustard garlic chilli paste.
- Cook until the excess water is removed and oil is released. - Add one and half cup of water and bring to boil. Simmer for 10 minutes.
- Add the fried fish to mustard sauce and cook for couple of minutes.
- Garnish with coriander leaves and serve it hot with steamed rice.
Goodreads helps you keep track of books you want to read. Start by marking "Machher Jhol: Fish Curry" as Want to Read It is a quintessential Bengali style fish curry prepared with mustard paste. Bongs are known for their love for fish and most of us (including me) One of the best parts is the not so complicated recipe of fish curry prepared with a paste of Mustard paste. In my place, Shorshe Bata Diye Macher Jhal is. On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik.
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