Koi Macher Jhal (Climbing Perch Fish Curry - Bengali Style)

          For all the fish lovers out there, Let me share a very popular Bengali style Fish Curry where I have cooked Koi Fish, also called Climbing Perch, in a simple thin mustard gravy. It is traditionally cooked in mustard oil for an authentic touch and flavour. 

          It can also be cooked with onion-ginger-garlic based thick gravy, but generally I prefer a thin gravy. This type of fish preparation goes very well with only plain steamed rice. So go ahead and give it a try by following an easy step by step pictorial recipe to prepare this delicacy.

• 2 koi fish, cleaned
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 2 tsp. mustard paste / kasundi
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, slit
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves

          Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and fry them on both sides till golden in colour. Drain and keep aside. 

           In a bowl, mix together mustard paste, turmeric powder and tomato paste with little water to form a paste. Keep aside.

          Temper the same oil with nigella seeds. Saute for a few seconds and add the mustard paste. Saute till the oil separated and then add 1 cup water.

          Bring it to a boil. Then slowly drop in the fried fish, salt and the green chilies. Simmer on a medium flame for 2-3 minutes. 

           When done, add the raw mustard oil and coriander leaves and switch off the flame. Serve with plain steamed rice.

                       Marinate fish with a pinch of salt & turmeric powder for 5 minutes. 

                              Heat oil & fry them till golden in colour. Drain & keep aside. 

               Mix mustard paste, turmeric powder & tomato paste with little water to 
               form a paste. Keep aside.

                  Temper the same oil with nigella seeds. Saute for a few seconds & add 
                   mustard paste. 

                                Saute till oil separated & then add 1 cup water.

                   Bring to a boil. Add fried fish, salt & green chilies. Simmer for 2-3 min. 

                                When done, add raw mustard oil & coriander leaves. 

                            Serve with plain steamed rice.

Bata Macher 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 'Maacher 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 check out the step by step pictorial recipe 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. Drain and 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 fish with a pinch of turmeric powder & salt.

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

                                  Drain & keep them aside.

                                  Temper remaining oil with kalonji & green chili.

                                  Add spice paste & fry on a medium flame......

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

                                  Add water & salt. Bring it to a boil.

                                  Gently drop in the fried fish.

                                  Cover & simmer for 8-10 minutes.

                                 Add kasundi & ....

                                 ...... raw mustard oil.

  

                                Garnish with coriander leaves & serve with hot steamed rice.