Fish in Mustard Sauce(Macher Jhaal)
Fish in Mustard Sauce(Macher Jhaal)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fish in mustard sauce(macher jhaal). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

In fact, Ilish Macher Jhal is another famous variation of the mentioned dish. Having a plate full of boiled rice along with Shorshe Bata Diye Macher Jhal is nothing but heaven. One of the best parts is the not so complicated recipe of fish curry prepared with a paste of Mustard paste.

Fish in Mustard Sauce(Macher Jhaal) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Fish in Mustard Sauce(Macher Jhaal) is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook fish in mustard sauce(macher jhaal) using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fish in Mustard Sauce(Macher Jhaal):
  1. Make ready 4 Fish pieces
  2. Take 1 1/2 tsp Turmeric Powder
  3. Take 1 tsp Salt
  4. Take 2 tbsp Mustard oil
  5. Prepare 2 tbsp Mustard Powder
  6. Take 1 tbsp Yoghurt(unsweetened)
  7. Take 1 tbsp Tomato Puree
  8. Take 1/2 tsp Red Chilli Powder
  9. Get 1/2 tsp Nigella Seeds
  10. Make ready 5 Green Chillies(slit lengthwise)
  11. Take 1/2 cup Water

Macher Jhol means Fish (macher) in curry/gravy (jhol). It has few ingredients and they play a crucial role. The strong flavor of mustard and the hotness of The Bengali Mustard Fish calls for frying the fish steaks in mustard oil before adding to the curry. You can pan-fry like I did or deep fry the steaks.

Steps to make Fish in Mustard Sauce(Macher Jhaal):
  1. Marinate fish pieces with a pinch of salt and a pinch of turmeric.
  2. In a bowl mix mustard powder, turmeric powder, salt, redchilli powder, yoghurt, tomato puree, water and green chillies gently with a spoon
  3. Take oil in a pan and shallow fry the pieces on both the sides till it turns golden.(if you're calorie conscious , you can skip this step)
  4. Take the fish out of the oil and In the same hot oil, add nigella seeds,and once it starts popping , add the mixture.
  5. Let it come to a boil. Then add the fish pieces.Simmer, Cover and cook for 5 mins
  6. Open the lid and serve hot with rice.

Jhol is a soupy gravy of either onion-tomato or just plain ginger-cumin paste but jhal should always have mustard paste. It could be thick or soupy depending on one's preference or the recipe but the term jhal always refers to a recipe consisting mustard paste. Normally, a mustard sauce known as kasundi is added to give that special taste that Bengalis love. As it is hard to find, I use grain mustard. In Parshe Macher Jhal, Mullet is cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves.

So that is going to wrap it up with this special food fish in mustard sauce(macher jhaal) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!