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Koi Macher Jhaal (Bengali Fish Curry)

Mar-11-2018
Bethica Das
10 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Main Dish

Ingredients Serving: 2

  1. 2 koi fish, cleaned
  2. 3 tbsp. mustard oil
  3. 1 tsp. nigella seeds (kalonji)
  4. 2 tsp. mustard paste
  5. 1 tsp. tomato paste
  6. salt to taste
  7. 1/2 tsp. turmeric powder
  8. 2 green chilies, slit
  9. 1 tsp. raw mustard oil
  10. 1 tbsp. coriander leaves, chopped

Instructions

  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 (1)  

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Hema Mallik
Mar-12-2018
Hema Mallik   Mar-12-2018

Would love to try this.

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