Spicy Fish Curry (Macher Jhal)
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.
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
Subscribe to My YouTube Channel Mitar Cooking!
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.
Nutrition Info (Estimation Only)
Nutrition Facts
Spicy Fish Curry (Macher Jhal)
Amount per Serving
Calories
353
Calories from Fat 225
% Daily Value*
Fat
25
g
38
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
14
g
Cholesterol
83
mg
28
%
Sodium
941
mg
41
%
Potassium
589
mg
17
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
26
g
52
%
Vitamin A
216
IU
4
%
Vitamin C
4
mg
5
%
Calcium
93
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!