Maccher Jhaal




Maccher Sorshe Jhaal is a spicym little pungent fish curry with mustard base that is best served with steamed rice. Maccher Jhaal  or as others call it Sarsowaali Fish Curry is most common Fish curry in a Bengali household that gives a variation where fish is in everyday menu.

Ingredients


  • Rui?Katla/Parshe/Bhetki or any fish you like - 8 pieces
  • Turmeric - 1teaspoon
  • Salt- 1/2 teaspoon
  • Mustard oil- 4 tablesoon + 2 tablespoon
  • Kalonji/ Nigella seeds- 1/2 teaspoon
  • Black mustard seeds- 2 tablespoons
  • Yellow Mustard seeds- 2 tablespoons
  • Green Chili- 3-4 /slit from in between







  • Take the fish and was under the tap water, marinate with 1 teaspoon turmeric and 1/2 teaspoon of salt. Keep aside. 

  • Now take black and yellow mustard seeds and put it in the grinder, alng with some salt and 2-3 green chillies. Add a little water and grind to make a fine paste. 

  • Take the paste in a medium bowl and add 1/2 cup of water in the bowl and make the paste thinner. 

  • Heat 4 tablespoon of mustard oil in a pan. When the oil is smokey hot, add the fish pieces. Fry till golden and take them out of the pan and keep aside. Do the same for the rest of the fish. Do not reuse the oil, if there is any oil left in the pan.'

  • Heat Fresh 2 tablespoon of oil. Add kalonji and chillies ( Split into half) into the pan. Fry for a while and  then add the mustard paste to the pan. Add salt and turmeric and and water and let the gravy boil for some time.
  • Add the fried fish to the pan and boil till the gravy thickens and oil starts floating on the top. Turn off the heat.

  • Add fresh mustard oil before serving. Taste best with steaming hot rice. 



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