Bata Macher Jhal is a popular Bengali fish curry dish known for its unique and fiery flavors.
It is a traditional recipe from the Indian state of West Bengal and is cherished for its bold spiciness.
The term “Bata Macher” refers to a specific type of fish called Bata or Labeo bata, which is a freshwater fish found in rivers and ponds of the region.
The term “Jhal” refers to the unique spiciness of the dish. Follow my instructions to prepare this dish quickly.
Key Takeaways:
- Bata Macher Jhal is a spicy Bengali fish curry.
- It is made from fresh Bata fish, a few spices, and green chilies.
- The dish is usually served with steamed rice.
- Bata Macher Jhal tastes spicy, umami, and aromatic to enhance the overall dining experience.
The Ingredients:
- Bata Fish – 500 grams (cut and cleaned)
- Green Chilis – 6 pieces
- Onions – 3 Nos (chopped)
- Ginger Garlic Paste – 2 Tbsp
- Black Cumin – half Tbsp
- Coriander Powder – 1 Tbsp
- Turmeric Powder – 1 Tbsp
- Mustard Oil – 3 Tbsp
- Salt – As Required
How to Make Bata Macher Jhal (Step by Step Images)?
1. First, marinate the Bata fishes with half a spoonful of salt and turmeric. The fish should be slit and then kept for 10 minutes.
2. Then fire up the earthen stove, heat up the kadai, and pour some oil.
3. Let the oil heat up, add the Bata fishes to the hot oil. Fry until it’s brown and crispy. Once Bata fishes are fried, then take them out.
4. Add the black cumin and then the onion. Fry it lightly for 5 minutes until it’s light brown.
5. Add the all green chilis and half a spoonful of salt. Add the ginger and garlic paste. Fry it for 5 minutes without water.
6. Add the turmeric and a little bit of water. Cook it well for 5 minutes.
7. Now add some water according to desired consistency for the gravy and cover it with a lid.
8. Then add the coriander powder and mix well.
9. When the spicy gravy starts to boil, add all the fried Bata fish pieces and a pinch of salt.
10. After 5 minutes, Bata Macher Jhal is ready. Serve it hot with steamed rice.
Recipe Card
Bata Macher Jhal (Spicy Bata Fish Curry)
Ingredients
- 500 grams Bata Fish (cut and cleaned)
- 6 pieces Green Chili
- 3 pieces Onion (chopped)
- 2 tablespoons Ginger Garlic Paste
- ½ tablespoon Black Cumin
- 1 tablespoon Coriander Powder
- 1 tablespoon Turmeric Powder
- 3 tablespoons Mustard Oil
- Salt to taste
Instructions
- First, marinate the Bata fishes with half a spoonful of salt and turmeric. The fish should be slit and then kept for 10 minutes.
- Then fire up the earthen stove, heat up the kadai, and pour some oil.
- Let the oil heat up, add the Bata fishes to the hot oil. Fry until it’s brown and crispy. Once Bata fishes are fried, then take them out.
- Add the black cumin and then the onion. Fry it lightly for 5 minutes until it’s light brown.
- Add the all green chilis and half a spoonful of salt. Add the ginger and garlic paste. Fry it for 5 minutes without water.
- Add the turmeric and a little bit of water. Cook it well for 5 minutes.
- Now add some water according to desired consistency for the gravy and cover it with a lid.
- Then add the coriander powder and mix well.
- When the spicy gravy starts to boil, add all the fried Bata fish pieces and a pinch of salt.
- After 5 minutes, Bata Macher Jhal is ready. Serve it hot with steamed rice.
