Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, machher jhaal / fish in mustard curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. Marinate the fish steaks with little turmeric powder and salt.

Machher Jhaal / Fish in Mustard curry is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Machher Jhaal / Fish in Mustard curry is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have machher jhaal / fish in mustard curry using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Machher Jhaal / Fish in Mustard curry:

1. Get 500 gms Prawn/ rohu / pomfret/ any fish
2. Make ready 1 tablespoon white mustard
3. Make ready 1 tablespoon black mustard
4. Make ready 1 big tomato
5. Take 3 hot green chillies
6. Get 1/2 teaspoon sugar
7. Take 3 tablespoons Mustard oil
8. Prepare to taste Salt
9. Take 1/2 teaspoon turmeric powder

Some of the most famous fish curries are Sorshe Mach (Fish in mustard sauce), Machher jhol (Fish in a thin light stew), Machher jhal (Fish in Spicy Sauce), Doi machh (Fish in Yogurt Sauce) and Chingri Machher Malaikari (Shrimp cooked with coconut and coconut cream). Fish curry served with steamed rice a.k.a. mach bhath - food that is close to every Bengali's heart. There are so many varieties of fish cooked in so many different ways - machher jhol (fish cooked in a light thin gravy), sorshe mach (fish cooked with mustard), machher jhal (spicy dry fish curry), doi. Macher Jhal is a very popular and authentic fish recipe of Bengal.

Instructions to make Machher Jhaal / Fish in Mustard curry:

1. In the mixer, make a paste of all the ingredients, except sugar.
2. Let the oil heat in the non stick.
3. Fry the fish well (fry lightly if it's prawn) and keep separately, marinate the fish in turmeric and salt for half and hour prior to frying.
4. Add the paste and little sugar to the oil thereafter and saute well,till it realeases the oil and flavours
5. Add the fish and adequate water to let the fish soak.
6. Let it boil for 2-3 minutes and serve

As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week. This recipe is very easy to prepare quick but it tastes so yummy that you can complete your meal with this curry only. Or why the mustard fish curry turn bitter? This can be easily avoided if you use good blend of yellow mustard seeds and black mustard seeds. However, some love to use only black mustard seeds, the big one.

So that’s going to wrap it up with this exceptional food machher jhaal / fish in mustard curry recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!