Bengali macher jhal | How to make Bengali macher jhal

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ByDipanwita Roy
Created on 19th May 2017
  • Bengali macher jhal, How to make Bengali macher jhal
Bengali macher jhalby Dipanwita Roy
  • Bengali macher jhal | How to make Bengali macher jhal (2 likes)

  • 0 reviews
    Rate It!
  • By Dipanwita Roy
    Created on 19th May 2017

About Bengali macher jhal

It's an awesome bengali fish item

Bengali macher jhal, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Dipanwita Roy. Bengali macher jhal is a dish which demands no explanations, it's a whole world of flavour in itself. Bengali macher jhal is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Bengali macher jhal by Dipanwita Roy is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Bengali macher jhal.

  • Prep Time5mins
  • Cook Time15mins
  • Serves4People
Bengali macher jhal

Ingredients to make Bengali macher jhal

  • 1/2 kg parshe about 4-5, 1/2 cup yogurt, 1/2 tsp turemeric powder, 1/2 tsp red chili powder, 1 tbsp poppy seed paste, 2/3 tbsp mustard seed paste, 2-3 green chilie, 1/2 tsp sugar, 2 tbsp mustard oil, salt to taste

How to make Bengali macher jhal

  1. Marinate the fish with a generous pinch of salt and turmeric powder
  2. Heat ½ a tbsp of oil, add the fish and shallow fry till light brown. Keep aside on a kitchen absorbent towel
  3. In a small bowl add the turmeric powder, poppy seed paste and musterd seed powder, yogurt, mix well to form a smooth paste.
  4. Add the remaining oil to the same frying pan. Green chillies . Lower the flame, add the yogurt mix, give it a hearty stir and cook for 5-7 odd minutes.
  5. Time now to gently add the fried fish, sprinkle in the sugar and add 1/2 a cup of warm water. (If you love the perfume of fennel as I do, feel free to add another tbsp of fennel seed paste at thus stage.) Bring to a gentle simmer, another 5minutes or so. Adjust the seasonings and finish with a dollop of ghee and serve hot.

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