Chuno Macher Jhal is a dish I usually make for my family when the market does not have any other fresh fish variety. These mixture of different types of small fish varieties is cooked in a spicy and piquant gravy that adds flavor to the monotonous meal. I specifically like the kalonji crackling in mustard oil before adding the onions and the whole house would know I was making something special for lunch even before sitting down to eat. Simple, not sophisticated and certainly not special, it is the dish I prepare when I feel like having something completely home-made and comforting.
The Basics:
- Chuno Macher Jhal is a fiery and spicy Bengali fish curry made with small fish.
- It is traditionally served with steamed rice.
- It is known for its rich, spicy and savory taste.
- Chuno Macher Jhal is a great choice for seafood lovers.
- It takes around 40 minutes for me to make this dish.
- If you prefer alternatives, you can try Rui Macher Jhal (made with Rohu fish), prawn curry, chicken curry, paneer curry, or mixed vegetable curry.
The Ingredients:
- Mixed Small Fish – (Chuno Maach) 250 gms (cleaned properly)
- Ginger Dry Chili Paste – 3 tablespoons
- Onion – 2 pieces (chopped)
- Green Chilies – 5 pieces
- Kalonji Seeds – 1 tablespoon
- Coriander Powder – half teaspoon
- Cumin Powder – half teaspoon
- Turmeric Powder – 1 teaspoon
- Kashmiri Chili Powder – 1 tablespoon
- Mustard Oil – 2 tablespoons
- Salt – As required
- Water as much as required
How to Cook Chuno Macher Jhal (Step by Step Images)?
1. Light clay stove and heat the pan.
2. Add the mustard oil and heat it, then add the kalonji seeds and all the chopped onions and fry them.
(Pro tip: Kalonji burns fast, so I add the onions within seconds of it crackling.)
3. Add half teaspoon of salt to cook the chopped onions faster.
4. Add the ginger garlic paste and stir it well.
5. Add the turmeric, cumin, and coriander powder. Add a little water and fry it until it’s well cooked.
(Pro tip: Splash water early; dry spices scorch fast.)
6. Add a pinch of salt and a small amount of water. Add the fish.
(Pro tip: Small fish break easily, so I add them gently and never stir with a spoon.)
7. Lower the heat and let it simmer.
8. Slit the chilies and add them to the mixture, then cover it with a lid.
9. When you can see that the oil has separated from spices, it’s ready.
10. Serve Chuno Macher Jhal with rice.
Be Creative
- Slender potato fingers, fried beforehand, stretch my dish when added for unexpected guests.
- I sometimes add mustard paste instead of the green chilies to give a gentler, nose-tingling taste to the dish.
- In summer, when my family wants some sourness in the dish, I add a few raw mango slices to it.
- I even experimented by adding drumsticks once, boiled separately and added at the end. It gave my dish a unique twist in the taste.
- Pre-fried brinjal slices also make this ordinary dish extraordinary. I have tried this several times.
Chuno Macher Jhal Recipe Fail-Proof Tips
Q: My kalonji darkened instantly and tasted bitter. What had gone wrong in step 2?
A: The flame must be high and the oil hotter than expected.
Q: The fish broke up in the pan. Can they still be salvaged?
A: It sometimes happens to me too. Do not give up. Stop stirring, tilt and shake the pan so that the gravy surrounds the fish. Whatever bits have broken will taste lovely.
Q: My curry smells raw. Is there a quick way out to fix it?
A: Yes, a squeeze of lemon juice in step 6 after adding the fish often helps to clear the raw smell.
Q: The dish tastes bland. Why?
A: You must have hurried in step 8. Wait till the oil separates.
Q: My onions are getting burnt too fast. What should I do?
A: To avoid this mishap, I usually sprinkle some water and lower the flame. I learnt this trick after burning a few batches.
Q: The dish is not as spicy as I desired. Any quick way out?
A: Just add a couple of slit green chilies to it. Then, cover it and let it simmer on a low flame for five more minutes.
Recipe Card:
Chuno Macher Jhal (Spicy Small Fish Curry)
Ingredients
- 250 gms Mixed Small Fish – Chuno Maach (cleaned properly)
- 3 tbsp Ginger Dry Chili Paste
- 2 pieces Onion chopped
- 5 pieces Green Chilies
- 1 tbsp Kalonji Seeds
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Turmeric Powder – 1 teaspoon
- 1 tbsp Kashmiri Chili Powder
- 2 tbsp Mustard Oil
- Salt – As required
- Water as much as required
Instructions
- Light clay stove and heat the pan.
- Add the mustard oil and heat it, then add the kalonji seeds and all the chopped onions and fry them. (Pro tip: Kalonji burns fast, so I add the onions within seconds of it crackling.)
- Add half teaspoon of salt to cook the chopped onions faster.
- Add the ginger garlic paste and stir it well.
- Add the turmeric, cumin, and coriander powder. Add a little water and fry it until it’s well cooked. (Pro tip: Splash water early; dry spices scorch fast.)
- Add a pinch of salt and a small amount of water. Add the fish. (Pro tip: Small fish break easily, so I add them gently and never stir with a spoon.)
- Lower the heat and let it simmer.
- Slit the chilies and add them to the mixture, then cover it with a lid.
- When you can see that the oil has separated from spices, it’s ready.
- Serve Chuno Macher Jhal with rice.
