Chuno Macher Jhal (Spicy Small Fish Curry)
Chuno Macher Jhal is made with tiny mixed fish and cooked in mustard oil with kalonji, onions and green chilies. In my kitchen, it means a fiery, no-fuss lunch.
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.
Video
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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.
You may marinate the fish with salt, turmeric powder and lime juice for about 15 to 20 minutes 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.
Nutrition Info (Estimation Only)
Nutrition Facts
Chuno Macher Jhal (Spicy Small Fish Curry)
Amount per Serving
Calories
72
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
38
mg
2
%
Potassium
60
mg
2
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
0.2
g
0
%
Protein
0.4
g
1
%
Vitamin A
596
IU
12
%
Vitamin C
0.4
mg
0
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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