Name: Bata Maacher Jhaal recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 5-6 Bata Maach (Fish); salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. red chili powder or to taste; 1 tsp. ginger-garlic paste; 3 tbsp. + 1 tsp. mustard oil; 1/2 tsp. kalonji (nigela seeds); 1 green chili, slit; 1 tsp. kasundi (mustard) paste; coriander leaves to garnish

ABOUT Bata Maacher Jhaal RECIPE

I like my simple macher jhol bhaat. It is so comforting and a hearty meal for me. So here is a quick and yummy fish curry in the Bengali style. It is prepared in a thin gravy with Bata Fish which is a fresh river water fish. This typical and traditional Fish curry is light on the stomach with very less spices. The addition of kasundi (mustard paste) and raw mustard oil to the end product gives an amazing flavour and taste to the dish. It is just enjoyed with plain steamed rice and I like mine with a dash of lime.

Ingredients Serving: 3

5-6 Bata Maach (Fish)
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. red chili powder or to taste
1 tsp. ginger-garlic paste
3 tbsp. + 1 tsp. mustard oil
1/2 tsp. kalonji (nigela seeds)
1 green chili, slit
1 tsp. kasundi (mustard) paste
coriander leaves to garnish

Instructions

Marinate the fish with a pinch of turmeric powder and salt to taste for 10 minutes. Heat oil in a pan and shallow fry the fish few at a time till golden in colour on both sides. Keep aside.
In a bowl, mix together ginger-garlic paste, turmeric powder and red chili powder with 1/4 cup water.
Temper the remaining oil with kalonji & green chili.
Add the spice paste and fry on a medium flame...... ....till the oil separates from the sides of the pan.
Add water and salt. Bring it to a boil. Gently drop in the fried fish. Cover and simmer for 8-10 minutes.
Add the kasundi and ....
...... raw mustard oil.
Garnish with coriander leaves and serve with hot steamed rice.

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