Spicy Fish Curry (Macher Jhal)
Spicy Fish Curry brings together fish, chillies, tomatoes, and warming spices. I love how their flavours mingle to create a bold, lively curry.
Ingredients
- Silver carp fish: 8 medium pieces including head properly washed
- Nigella seeds: ½ tsp
- Turmeric powder: 1 and ½ tsp
- Homemade masala paste: 2 tsp black mustard seeds 2 tsp yellow mustard seeds, 5 dry red chilies, a little amount of salt
- 4 green chilies
- Mustard oil – 4 tbsp
- Salt – 1 tbsp
- Water – 2 cups
Instructions
- Marinate the fish with ½ tbsp of salt and ½ tsp of turmeric powder. Leave them aside for 10 minutes.
- Add 4 tablespoons of mustard oil in the kadai (wok) and heat it on a medium flame.
- When the oil is hot and smoking, slide the marinated fish pieces carefully.
- After one side is done, flip the pieces and fry the other side properly.
- Take them out on a plate when done.
- Add the nigella seeds.
- After the nigella seeds start splattering, add the masala paste and give it a good stir.
- Clean the bowl and add the spice-loaded water to the pan.
- Add ½ tbsp of salt and 1 tsp of turmeric powder. Stir well.
- Continue stirring for 2 minutes on a low flame. (Pro Tip: Fry the spices until the oil separates. This develops a deeper flavor and prevents the curry from tasting raw.)
- When the paste releases oil, add the green chilies.
- Add 2 cups of water.
- After the water comes to a boil, add the fried fish pieces one by one. (Pro Tip: Once the fish goes in, gently swirl the pan instead of stirring vigorously to keep the pieces intact.)
- Cover the pan with a lid.
- After 5-7 minutes, turn off the heat. The fish curry is ready.
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 stove 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.
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