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Monday, 18 January 2016

Bata Maach'er Jhaal (Bengali Fish Curry)


          For all the Fish lovers out there, here is a simple and a quick, yet delicious fish curry in the Bengali style. It is prepared in a thin gravy with Bata fish which is a fresh river water fish and is very much relished by most of the Bengalis. In fact no meal is complete without 'Maach'er Jhol - Bhaat' meaning fish curry and rice. 

          You can prepare any small fish in the similar way. It will taste awesome. This typical and traditional Fish curry is light on the stomach with very less spices. The addition of kasundi (mustard paste) and raw mustard oil to the end product gives an amazing flavour and taste to the dish. It is just enjoyed with plain steamed rice and I like mine with a dash of lime. So please find below a step by step guide with pictures to prepare it.








  • 5-6 Bata Maach (Fish)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 /2 tsp. red chili powder or to taste
  • 1 tsp. ginger-garlic paste
  • 3 tbsp. + 1 tsp. mustard oil
  • 1/2 tsp. kalonji (Nigella seeds)
  • 1 green chili, slit
  • 1 tsp. kasundi (mustard paste)
  • coriander leaves to garnish





          Marinate the fish with a pinch of turmeric powder and salt to taste for 10 minutes. Heat oil in a pan and shallow fry the fish few at a time till golden in colour on both sides. Keep aside.

          In a bowl, mix together ginger-garlic paste, turmeric powder and red chili powder with 1/4 cup water.

          Temper the same oil with kalonji and slit green chili. Saute for a few seconds and add the spice mix. Fry on a medium flame till the oil separates.

          Add 1 1/2 cups water and salt. Bring it to a boil and add the fried fish. Cover and simmer for 8-10 minutes.

          Add the kasundi followed by the raw mustard oil and give it a stir. Garnish with coriander leaves and serve with hot steamed rice.





                          Marinate the fish with a pinch of turmeric powder & salt.




                          Heat oil in a pan and fry them to light golden in colour.




                           Drain and keep them aside.




                          Temper the remaining oil with kalonji & green chili.




                          Add the spice paste and fry on a medium flame......




                          ....till the oil separates from the sides of the pan.




                          Add water and salt. Bring it to a boil.




                          Gently drop in the fried fish.




                          Cover and simmer for 8-10 minutes.




                           Add the kasundi and ....




                             ...... raw mustard oil.




                             Garnish with coriander leaves and serve with hot steamed rice.







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