Chuno Macher Jhal (Spicy Small Fish Curry)
Chuno Macher Jhal is a beloved and popular Bengali fish curry known for its fiery and spicy flavors. It holds a special place in the culinary traditions of West Bengal and Bangladesh, where fish plays a prominent role in the local cuisine.
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.
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Notes
You can use gas or electric stove for cooking this dish.
Ensure that the fish is fresh and has clear and shiny eyes and skin. This will add to the taste, texture, and flavor.
Marinating the fish with slat, turmeric powder and lime juice for about 15-20 minutes is recommended before adding to the curry. This will soften the fish and enhance the flavor.
Grind a combination of spices and adjust the spice levels according to your preference. However, it is customarily hot and spicy. Tempering the spices is recommended.
I sauté the onions until golden brown. Caramelized onions add to the overall taste of the fish curry and enhances the flavor adding more depth to it.
Simmer gently after adding the fish to the curry on a low flame. This will prevent overcooking. Allow it to rest for some time before serving to let the spices blend perfectly and enhance the overall flavor.
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