Chuno Macher Jhal is a popular Bengali dish known for its fiery and spicy flavors.
The star ingredient of Chuno Macher Jhal is Chuno mach, also known as small fish in English.
The term “jhal” in Bengali refers to the hot and spicy nature of the dish.
The dish lives up to its name by incorporating a robust blend of spices and chilies, resulting with a fiery kick. Let’s dive into the recipe.
Key Takeaways:
- 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 and bold flavors, combining spices, onions, and garlic for a savory taste.
- Chuno Macher Jhal is a great choice for seafood lovers who enjoy spicy.
- 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 Chilis – 5 pieces
- Kalonji Seeds – 1 tablespoon
- Coriander Powder – half spoon
- Cumin Powder – half spoon
- Turmeric Powder – 1 tablespoon
- Kashmiri Chili Powder – 1 tablespoon
- Mustard Oil – 2 tablespoons
- Salt – As required
How to Cook Chuno Macher Jhal (Step by Step Images)?
1. Lighten clay stove and heat the pan.
2. Add oil and heat it, then add the kalonji seeds and all the chopped onions and fry them.
3. Add half a spoonful 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.
6. Add a pinch of salt and a small amount of water. Add all the small fishes without salt.
7. Lower the heat and let it simmer.
8. Slit the chilis 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.
Recipe Card:
Chuno Macher Jhal (Spicy Small Fish Curry)
Ingredients
- 250 grams Mixed Small Fish (cleaned properly)
- 5 pieces Green Chili
- 2 pieces Red Dry Chili (pasted)
- 2 tablespoons Ginger (pasted)
- 2 pieces Onion (chopped)
- 1 tablespoon Kalonji Seed
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- 1 tablespoon Turmeric Powder
- 1 tablespoon Kashmiri Chili Powder
- 2 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Lighten clay stove and heat the pan.
- Add oil and heat it, then add the kalonji seeds and all the chopped onions and fry them.
- Add half a spoonful 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.
- Add a pinch of salt and a small amount of water. Add all the small fishes without salt.
- Lower the heat and let it simmer.
- Slit the chilis 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.
