Servings:
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.
Serving
- Serve hot with steamed rice. Garnish with fresh coriander. Enjoy your delicious Macher Jhal!
Tried this recipe?Let us know how it was!