5 from 1 vote

Spicy fish curry is also called macher jhal in Bengali. This traditional dish is made with fresh fish and a combination of specific spices to make the tasty and spicy gravy.

Though you will find this popular dish in many cuisines, including Thai and Malaysian, the Indian or Bengali variant is influenced by the regional and cultural factors.

Here is the quick and easy recipe to make this typically mouth-watering red-colored dish.

Table of Contents

Key Takeaways:

Spicy fish curry comprises fresh fish and a spicy curry gravy.
The dish is popular in Indian, Thai, and Malaysian but the preparation may vary according to the regional and cultural influences.

The dish is commonly served with steamed rice.
Some of the common alternatives to spicy fish curry include coconut or tamarind fish curry. Goan or Malabar fish curries and mustard or tomato-based fish curries are also its alternatives with a different flavor and taste profile just like a green fish curry.

The Ingredients:

Silver carp fish: 8 medium pieces including head (properly washed)
Nigella seeds: ½ tsp
Turmeric powder: 1 and ½ tsp

Home-made paste: 2 tsp black mustard seeds, 2tsp yellow mustard seeds, 5 dry red chilies, a little amount of salt
4 green chilies
Mustard oil

Salt to taste

How to Cook Spicy Fish Curry (Step by Step Images)?

1. Marinate the fish with salt and turmeric powder. Leave them aside for 10 minutes.

2. Add 4 tablespoons of mustard oil in the kadai (wok).

3. When the oil is hot, slide the fish pieces carefully.

4. After one side is done, flip the pieces and fry properly.

5. Take them out on a plate.

6. Add nigella seeds.

7. After the nigella seeds start splattering, add the paste and give it a good stir.

8. Clean the bowl and add the spice-loaded water to the pan.

9. Add salt and turmeric powder. Stir well.

10. Continue stirring for 2 minutes on low flame.

11. The paste will release oil. Add green chilies.

12. Add water as required.

13. After the water comes to a boil, add the fish pieces one by one.

14. Cover the pan with a lid.

15. After 5-7 minutes, turn off the heat. Take out the fish curry and serve with steamed rice.

Recipe Card

Spicy Fish Curry (Macher Jhal)

By Mita Mondal

Spicy fish curry, also known as macher jhal in Bengali is a flavorful and spicy dish that combines fish with a curry gravy, known for its spiciness.

5 from 1 vote

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Prep Time 15

Cook Time 15

Resting Time 10

Total Time 40

Course Main Course

Cuisine Indian

Servings

Calories 353 kcal

Ingredients

▢ 8 pcs Silver carp fish (cut into pieces and properly washed)
▢ ½ tbsp Nigella seeds

▢ 1.5 tbsp Turmeric powder
▢ 2 tbsp black mustard seeds pasted
▢ 2 tbsp yellow mustard seeds pasted

▢ 5 pcs Dry red chilies
▢ 4 pcs Green chilies
▢ 4 tbsp Mustard oil

▢ Salt to taste

Instructions

Marinate the fish with salt and turmeric powder. Leave them aside for 10 minutes.
Add 4 tablespoons of mustard oil in the kadai (wok).

When the oil is hot, slide the fish pieces carefully.
After one side is done, flip the pieces and fry properly.
Take them out on a plate.

Add nigella seeds.
After the nigella seeds start splattering, add the paste and give it a good stir.
Clean the bowl and add the spice-loaded water to the pan.

Add salt and turmeric powder. Stir well.
Continue stirring for 2 minutes on low flame.
The paste will release oil. Add green chilies.

Add water as required.
After the water comes to a boil, add the fish pieces one by one.
Cover the pan with a lid.

After 5-7 minutes, turn off the heat. Take out the fish curry and serve with steamed rice.

Video

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Notes

I choose fresh fish to make this recipe and fry them properly on both sides, preferably deep fried, for the right color and texture of the fish curry.

The dish tastes best when you use mustard oil to cook it. Also, to add extra flavor to the fish curry, add a few drops of raw mustard oil after the dish is cooked, However, make sure that the flame of the gas stive is off when you add the oil at this stage. This will help retain the raw taste and flavor of mustard oil.

You may use tomato to make this fish curry, though I have skipped it. There is literally ample scope to personalize this recipe.

If you are not using tomato to make this recipe, you can add either black or yellow mustard seeds to add a tangy twist to the fish curry.

Do not rush while cooking the dish and add water immediately after adding the ingredients. Instead, be patient and let the spices cook perfectly until the oil is separated from the masala. This is the right time to add water and cook the dish on a low to medium flame.