Macher(Fish) jhal (Hot), commonly known as spicy fish curry, has won over many hearts around the world – especially those of food enthusiasts. It is an iconic Bengali fish curry recipe; it may be described as a culinary masterpiece comprising hot spices mixed with aromatic herbs and tender pieces of fish. Macher Jhal recipe represents more than just cookery; it is love for taste, indication of Bengal’s rich cultural heritage and a precious custom handed down through generations.
Why I LOVE… Macher Jhal Recipe!
The food called Macher Jhal is really great! Some foods are just right every time, and this one is no exception. The curry is HOT and TASTY with fish cooked to perfection — what more could anyone want? Aromatics blended together with fresh items create complex flavors in addition to a flavourful light gravy that begs for steamed rice on the side. On top of all these virtues though there exists an ease in its preparation which can be appreciated especially when life gets busy… but really what I’m saying here? It’s not just food–it’s love!
The History Of Macher Jhal Recipe (Authentic Bengali Fish Curry)
Machar Jal originated from coastal areas near the Bay-of-Bengal where fishing communities flourished amid strong ties with their culture through cooking practices deeply rooted within them. It shows how our forefathers used simple ingredients creatively so as to come up with great dishes. Freshly caught fish combined with hot chili peppers and diverse spices was done because they were readily available at that time due to high natural resources found around there.
Key Ingredients In Machher Jhal Recipe
These are the ingredients that give Macher Jhal its distinct and unforgettable taste. They work together harmoniously to bring out this dish’s unique flavor profile. Here they are;
- Fish: Typically, rohu catla bhetki which is a type of firm white fleshed fish with tender meat would be used for making Macher Jhal although any other similar variety may also do just fine because these types not only have delicate texture but can absorb richly spiced gravy well.
- Oil- This recipe must be made with mustard oil, no other one would do; while tempering the whole spices and sautéing masala in mustard oil gives it a different flavor altogether, adding a little raw mustard oil at the end of cooking also adds another unforgettable taste to the dish.
- Chilies: It’s the kind of hotness present in Machar Jal that makes people love it more than any other meal. It has a combination of fresh green chilli and red chilli powder.
- Spices: There’re several whole spices combined together forming basis for machher jhol recipe – Cardamom, Bayleaf, Cinamon, cumin seeds coriander seeds turmeric powder yellow mustard seed paste etcetera each one having its own unique smell & taste.
- Aromatics: Onions ginger garlic – these three items play key roles in giving nice flavorsome fragrance when cooked along side fish meat hence considered being essential components required during this stage so as make sure that final product becomes delicious enough thus tempting people eat more of such type dishes again & again.
- Herbs And Garnishes Fresh coriander leaves green chilies lime juice
Macher Jhal : Photo Gallery
Accompaniments of Macher Jhal
Macher Jhal is a flexible dish that can be relished in many different styles. Below are some serving suggestions and accompaniments which will enhance the taste and texture of this delicious curry:
- Boiled Rice: The perfect match for Macher Jhal is boiled basmati rice or aromatic gobindo bhog rice. Light, fluffy grains serve as an excellent base for a thick spicy sauce.
- Crunchy Salad: A crunchy refreshing salad like simple cucumber-onion salad or tangy kachumber can provide a welcome contrast to the strong flavour of Macher Jhal.
Ingredients
For Ginger Garlic, and Green Chili Paste
- 1/2 inch ginger
- 2 no green chilies
- 6-7 cloves of garlic
For Yellow Mustard Paste
- 1 Tbsp yellow mustard
- 1/4 cup water
For Fried Fish
- 500 gm fish Rohu/Katla
- 1 tsp ginger garlic, and green chili paste
- 1 tsp turmeric
- 1 tsp salt
- 2 Tbsp mustard oil
For Curry
- 3 Tbsp mustard oil
- 1/2 tsp nigella seeds kalonji
- 3-4 no pods of green cardamom
- 1/2 inch cinnamon
- 1 no bay leaf
- 1 no medium chopped red onion
- 2 no slit green chilies
- 1 no medium tomato pureed
- 1 tsp turmeric
- 1 tsp cumin powder
- 1/2 Tbsp coriander powder
- 1/2 tsp red chili powder
- 1/4 cup green peas
- 1 Tbsp yellow mustard paste
- 2 tsp salt
- Fresh coriander
- 1 Tbsp mustard oil for finishing
Instructions
Making Ginger, Garlic, and Green Chili Paste
- Grind ginger, green chilies, and cloves of garlic into a fine paste.
Making Yellow Mustard Paste
- Soak 1Tbsp yellow mustard in 1/4 cup water for 1 hour.
- Grind into a fine paste.
Prepping the Fish
- Clean and cut the fish (Rohu or Katla), then rinse well.
- Marinate the fish with 1 tsp turmeric, 1 tsp salt, and 1 tsp ginger, garlic, and green chili paste.
- Let it sit for at least an hour.
- Heat 2 Tbsp mustard oil in a tawa or nonstick pan over medium flame.
- Place the fish in the pan and cook until light golden brown on both sides and fully cooked.
Preparing the Curry
- Heat 3 Tbsp mustard oil in a wok.
- Add 1/2 tsp nigella seeds (kalonji), 3-4 pods of green cardamom, 1/2 inch cinnamon, and 1 bay leaf. Let them sizzle for about 30 seconds.
- Add the chopped onion and slit green chilies. Sauté until golden brown.
- Add the tomato puree and the ginger, garlic, and green chili paste. Sauté until the oil oozes out.
- Add 1 tsp turmeric, 1/2 Tbsp coriander powder, 1/2 tsp red chili powder, 1 tsp cumin powder, and 2 tsp salt. Sauté for a couple of minutes.
- Add 1/4 cup green peas and water. Cook the curry for 10 minutes on medium flame.
- Add the fried fish to the curry and simmer for another 10 minutes.
- Add the yellow mustard paste and gently mix into the curry. Bring it to a gentle boil, then immediately switch off the flame to avoid bitterness.
- Drizzle 1 Tbsp raw mustard oil on top before serving.
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