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Macher Jhal Recipe (Bengali Spicy Fish Curry)

🔪 Ingredients:
• Fish (Catla/Rohu) – 500 g (cut into Bengali pieces)
• Mustard oil – 4 tbsp (plus for frying)
• Nigella seeds (Kalonji) – ½ tsp
• Green chillies – 3–4 (slit)
• Turmeric powder – 1 tsp
• Red chilli powder – ½ tsp
• Salt – to taste
• Tomato (optional) – 1 small, chopped
• Water – 1.5 cups

🌿 Optional for richer version:
• Mustard paste – 2 tsp (yellow mustard soaked and ground or use store-bought)
• Ginger paste – ½ tsp

⸻

👨‍🍳 Method:
1. Marinate the Fish:
• Wash and pat dry the fish.
• Marinate with salt and ½ tsp turmeric. Let it rest for 15–20 mins.
2. Fry the Fish:
• Heat mustard oil till it smokes.
• Fry the fish pieces until golden on both sides. Set aside.
3. Make the Jhal:
• In the same pan, add 2 tbsp mustard oil.
• Temper with kalonji and slit green chillies.
• Add chopped tomato (optional) and cook till soft.
• Add turmeric, red chilli powder, and salt. Stir for 30 seconds.
• If using, add mustard paste and ginger paste. Sauté lightly.
• Add water and bring to a gentle boil.
4. Simmer the Curry:
• Slide in the fried fish pieces.
• Simmer for 6–8 mins until the gravy slightly thickens and oil floats.
5. Finish:
• Add a drizzle of raw mustard oil and one green chilli on top.
• Cover and rest for 5 mins before serving.

⸻

🍚 Serve with:
• Steamed rice
• A slice of lemon
• Fresh green chilli on the side

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