Sumeet’s Machar Jhol (Bengali Spicy Fish Curry)

Machar jhol is a classic Bengali spicy fish curry flavored with the goodness of mustard. The best way to eat this dish is with plain white rice. Here is a really excellent recipe. You must use a good mustard oil to make this dish as that is what gives it flavor. Generally mustard oil is available at any Indian grocery store.

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Sumeet’s Machar Jhol

Serves 4Print This Recipe

Ingredients:  

2 lbs firm white fish, cubed

1 tsp. panch phorun (available at any Indian grocery store)

1 tsp. turmeric powder (haldi)

Salt to taste

 

Soak these in water for 6-7 hours or overnight:

1 tbsp. whole coriander seeds (dhaniya)

1 tbsp. whole cumin seeds (jeera)

1 tbsp. black mustard seeds (rai)

1 whole red chili

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Additional Ingredients:

6-7 cloves garlic

2” ginger

2 green chilies

1 large onion

3 plum tomatoes

1 tsp. deghi mirchi – Kashmiri chili powder (opt)

Mustard oil

 

Method:

  • Grind the soaked spices with garlic, ginger, chilies and onions with ¼ cup water until it reached a fine paste consistency.
  • Set aside.
  • Heat 4 tbsp. mustard oil to smoking point in a cooking pot.
  • Add 1 tsp. panch phorun.
  • Add the ground masala paste.
  • Add 1 tsp. haldi and salt.
  • Cover and cook on medium heat for about 25 minutes.
  • Add 2 cups of hot water and 1 tsp. deghi mirchi.
  • Cook for about 10 minutes.
  • Add the fish and allow curry to come to a boil.
  • Let it cook for 10 minutes uncovered.
  • Add the juice of ½ a lime and cilantro.
  • Remove from fire and serve hot with white rice.

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