Koi Macher Jhaal (Bengali Fish Curry) | How to make Koi Macher Jhaal (Bengali Fish Curry)

By Bethica Das  |  11th Mar 2018  |  
5 from 1 review Rate It!
  • Koi Macher Jhaal (Bengali Fish Curry), How to make Koi Macher Jhaal (Bengali Fish Curry)
Koi Macher Jhaal (Bengali Fish Curry)by Bethica Das
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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.

Koi Macher Jhaal (Bengali Fish Curry)

Ingredients to make Koi Macher Jhaal (Bengali Fish Curry)

  • 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

How to make Koi Macher Jhaal (Bengali Fish Curry)

  1. 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.
  2. In a bowl, mix together mustard paste, turmeric powder and tomato paste with little water to form a paste. Keep aside.
  3. 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.
  4. 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.
  5. When done, add the raw mustard oil and coriander leaves and switch off the flame.
  6. Serve with plain steamed rice.

Reviews for Koi Macher Jhaal (Bengali Fish Curry) (1)

Hema Mallik8 months ago

Would love to try this.