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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, fish in mustard sauce(macher jhaal). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fish in Mustard Sauce(Macher Jhaal) is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Fish in Mustard Sauce(Macher Jhaal) is something which I have loved my whole life. They are nice and they look wonderful.

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.

To get started with this particular 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 cook that.

The ingredients needed to make Fish in Mustard Sauce(Macher Jhaal):
  1. Get 4 Fish pieces
  2. Make ready 1 1/2 tsp Turmeric Powder
  3. Take 1 tsp Salt
  4. Prepare 2 tbsp Mustard oil
  5. Get 2 tbsp Mustard Powder
  6. Take 1 tbsp Yoghurt(unsweetened)
  7. Make ready 1 tbsp Tomato Puree
  8. Make ready 1/2 tsp Red Chilli Powder
  9. Make ready 1/2 tsp Nigella Seeds
  10. Prepare 5 Green Chillies(slit lengthwise)
  11. Make ready 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’s going to wrap it up with this exceptional food fish in mustard sauce(macher jhaal) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!