Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia | How to make Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia

By Indrani Dhar  |  6th Feb 2017  |  
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  • Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia, How to make Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia
Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapiaby Indrani Dhar
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

15

1

About Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia Recipe

Mach is 'fish' in bengali and 'Jhal' is a type of preperation with a thick dryish gravy, mostly made with fish, shrimp or egg and cooked in a light sauce of ground chilli or mustard seasoned with mostly Panch Phoron(five spice mix) or Black cumin seed/nigella/kala jeera. This fish curry is made regularly at bengali households as well as on special occassions as it is very beloved by bengalis. I have made this time with Tilapia, but you can use Bhetki(Sea bass), Rohu(carp) or any type of sweet water fish. It's very easy to make but tastes divine with hot rice.

Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia is delicious and authentic dish. Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia by Indrani Dhar is a great option when you want something interesting to eat at home. Restaurant style Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia is liked by most people . The preparation time of this recipe is 10 minutes and it takes 15 minutes to cook it properly. Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia. Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia is an amazing dish which is perfectly appropriate for any occasion. Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia at your home.

Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia

Ingredients to make Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia

  • Fish : cut into pieces or whole
  • mustard oil/vegetable oil : 2 tblsp.(for cooking) + frying fish
  • Black cumin seed/nigella : 1 tsp.
  • onion : 1, thinly sliced
  • ginger paste : 1 tsp.
  • tomato : 1, small, chopped
  • Green chilli : 1(optional)
  • Black/yellow mustard seed : 2 tsp.
  • Poppy seed : 1 tsp.
  • salt to taste
  • turmeric powder : 3 tsp.
  • Red chilli powder : 1 tsp.
  • Fresh coriander leaves for garnishing

How to make Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia

  1. Take fish pieces in a bowl, smear 1 tsp. turmeric powder and 1 tsp. salt on fish pieces. Keep aside for 15 minutes. Then take enough oil in a pan and fry the fish pieces well from both sides.
  2. Do not over fry them on high heat, then fish will be hard and won't taste good. In medium flame, fry them until well browned on both sides. Remove and keep aside.
  3. Prepare a wet paste of mustard and poppy seed and green chilli with a pinch of salt. Always add a pinch of salt while grinding mustard seed, as they tend to taste bitter after grinding.
  4. Heat 2 tblsp. oil in a pan, temper with black cumin seed. When seeds start to crackle, add onion slices, saute till onions are lightly fried, add ginger paste and chopped tomatoes. Saute for 1-2 minutes or until tomatoes are soft and mushy.
  5. Then add mustard-poppy seed paste into the pan, saute till oil seperates in medium low flame. Add a pinch of sugar at this moment. Now add 1 cup of water, when water starts to boil, add fried fish pieces and salt to taste.
  6. Add very little salt at this moment, because this will be a dry gravy, so no need to add much salt. When sauce thickens and it coats the fish pieces nicely, add fresh coriander leaves lastly. Remove from heat and serve with hot rice.

Reviews for Tilapia macher Jhal ~ A Bengali dry fish preperation of Tilapia (1)

Preeti Gurung2 years ago

Wow! Looks amazing!
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