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

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ByAmrita Panda
Created on 16th Mar 2017
  • 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
  • Maacher Jhal – Fish done in the quintessential Bengali fiery gravy | How to make Maacher Jhal – Fish done in the quintessential Bengali fiery gravy (0 likes)

  • 1 review
    Rate It!
  • By Amrita Panda
    Created on 16th Mar 2017

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

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.

The delicious and mouthwatering Maacher Jhal – Fish done in the quintessential Bengali fiery gravy is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Maacher Jhal – Fish done in the quintessential Bengali fiery gravy is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Maacher Jhal – Fish done in the quintessential Bengali fiery gravy. Amrita Panda shared this Maacher Jhal – Fish done in the quintessential Bengali fiery gravy recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious Maacher Jhal – Fish done in the quintessential Bengali fiery gravy. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Maacher Jhal – Fish done in the quintessential Bengali fiery gravy recipe at your home and surprise your family and friends.

  • Prep Time15mins
  • Cook Time15mins
  • Serves2People
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 Wahi5 months ago
Amazing mach recipe!
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