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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, fish in mustard sauce(macher jhaal). One of my favorites food recipes. For mine, I’m gonna make it a 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 favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Fish in Mustard Sauce(Macher Jhaal) is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have fish in mustard sauce(macher jhaal) using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fish in Mustard Sauce(Macher Jhaal):
  1. Take 4 Fish pieces
  2. Take 1 1/2 tsp Turmeric Powder
  3. Take 1 tsp Salt
  4. Make ready 2 tbsp Mustard oil
  5. Make ready 2 tbsp Mustard Powder
  6. Make ready 1 tbsp Yoghurt(unsweetened)
  7. Prepare 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 reading. I am sure that you can make this at home. There is 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, colleague and friends. Thank you for reading. Go on get cooking!