Maacher Jhal – Fish done in the quintessential Bengali fiery gravy | How to make Maacher Jhal – Fish done in the quintessential Bengali fiery gravy

By Amrita Panda  |  16th Mar 2017  |  
4.0 from 1 review Rate It!
  • Maacher Jhal – Fish done in the quintessential Bengali fiery gravy, How to make Maacher Jhal – Fish done in the quintessential Bengali fiery gravy
Maacher Jhal – Fish done in the quintessential Bengali fiery gravyby Amrita Panda
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

2

1





About Maacher Jhal – Fish done in the quintessential Bengali fiery gravy Recipe

Bengalis and fish have always been inseparable. Macherjhol/jhal and bhaat (regular runny fish curry/fiery fish curry and rice)or Maach Bhaja( fish steaks smeared with turmeric and salt and shallow fried) has been an integral part of any Bengali’s staple diet.Here’s sharing the Bengali way of doing Maacher Jhal or Fish cooked in a fiery gravy. The process has been rustled up in our traditional Indian wok, the Kadhai.

Maacher Jhal – Fish done in the quintessential Bengali fiery gravy is a popular aromatic and delicious dish. You can try making this amazing Maacher Jhal – Fish done in the quintessential Bengali fiery gravy in your kitchen. This recipe requires 15 minutes for preparation and 15 minutes to cook. The Maacher Jhal – Fish done in the quintessential Bengali fiery gravy by Amrita Panda has detailed steps with pictures so you can easily learn how to cook Maacher Jhal – Fish done in the quintessential Bengali fiery gravy at home without any difficulty. Maacher Jhal – Fish done in the quintessential Bengali fiery gravy is enjoyed by everyone and can be served on special occasions. The flavours of the Maacher Jhal – Fish done in the quintessential Bengali fiery gravy would satiate your taste buds. You must try making Maacher Jhal – Fish done in the quintessential Bengali fiery gravy this weekend. Share your Maacher Jhal – Fish done in the quintessential Bengali fiery gravy cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amrita Panda for inputs. In case you have any queries for Maacher Jhal – Fish done in the quintessential Bengali fiery gravy you can comment on the recipe page to connect with the Amrita Panda. You can also rate the Maacher Jhal – Fish done in the quintessential Bengali fiery gravy and give feedback.

Maacher Jhal – Fish done in the quintessential Bengali fiery gravy

Ingredients to make Maacher Jhal – Fish done in the quintessential Bengali fiery gravy

  • 4 pieces of fish steaks
  • 1 teaspoon of nigella seed(Kalo/Kala jeera)
  • 2 teaspoons of turmeric powder
  • 2 teaspoons of chilli powder
  • 2/3 green/red chillies vertically slit
  • 4 tablespoon of mustard oil
  • 1 ripe tomato pureed
  • ½ a cup of water
  • fistful of chopped coriander
  • Salt to taste

How to make Maacher Jhal – Fish done in the quintessential Bengali fiery gravy

  1. 1. Smear the fish steaks with salts and around 1 teaspoon of turmeric powder. Keep this aside for 10/15 mins.
  2. 2. Heat up a Kadhai. Add 3 tablespoon of mustard oil. The oil should be smoking hot.
  3. 3. Reduce the temperature and start frying the fishes one by one until nicely done.
  4. 4. Once done, add the remaining mustard oil.
  5. 5. Add the nigella seeds, slit chillies.
  6. 6. Make a paste of turmeric and chillies in ¼ cup of water.
  7. 7. Add this paste in the wok. Cook until the moisture disappears and the oil seperates.
  8. 8. Add the pureed tomato. Cook until done
  9. 9. Add the remaining water and salt to taste.
  10. 10. Bring it to a boil.
  11. 11. Add the fishes. Cover and cook for 5 mins.
  12. 12. Once done, keep it on a standing time of 5 mins and finish by garnishing with some chopped coriander leaves.

Reviews for Maacher Jhal – Fish done in the quintessential Bengali fiery gravy (1)

Diksha Wahi9 months ago

Amazing mach recipe!
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