Name: Koi Macher Jhaal (Bengali Fish Curry) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 koi fish, cleaned; 3 tbsp. mustard oil; 1 tsp. nigella seeds (kalonji); 2 tsp. mustard paste; 1 tsp. tomato paste; salt to taste; 1/2 tsp. turmeric powder; 2 green chilies, slit; 1 tsp. raw mustard oil; 1 tbsp. coriander leaves, chopped

ABOUT Koi Macher Jhaal (Bengali Fish Curry) RECIPE

For all the fish lovers out there, Let me share a very popular Bengali style Fish Curry where I have cooked Koi Fish, also called Climbing Perch, in a simple thin mustard gravy. It is traditionally cooked in mustard oil for an authentic touch and flavour. It can also be cooked with onion-ginger-garlic based thick gravy, but generally I prefer a thin gravy. This type of fish preparation goes very well with only plain steamed rice.

Ingredients Serving: 2

2 koi fish, cleaned
3 tbsp. mustard oil
1 tsp. nigella seeds (kalonji)
2 tsp. mustard paste
1 tsp. tomato paste
salt to taste
1/2 tsp. turmeric powder
2 green chilies, slit
1 tsp. raw mustard oil
1 tbsp. coriander leaves, chopped

Instructions

Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and fry them on both sides till golden in colour. Drain and keep aside.
In a bowl, mix together mustard paste, turmeric powder and tomato paste with little water to form a paste. Keep aside.
Temper the same oil with nigella seeds. Saute for a few seconds and add the mustard paste. Saute till the oil separated and then add 1 cup water.
Bring it to a boil. Then slowly drop in the fried fish, salt and the green chilies. Simmer on a medium flame for 2-3 minutes.
When done, add the raw mustard oil and coriander leaves and switch off the flame.
Serve with plain steamed rice.

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