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.
Wow! Looks amazing!
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