Machcher Jhol

• Take out the fish that you have, and wash it thoroughly.
• Once the fish has been washed, apply the paste of 1 teaspoon of turmeric, salt, flour and mustard oil to it. Set the fish aside after applying the paste.
• Take out your grinder and grind together mustard, peppercorn, chili, garlic, chili powder and coriander. Set aside after grinding.
• Heat the remaining mustard oil inside a pan and shallow fry the fish. 4 to 5 pieces at a time. Take out when crispy and golden brown.
• Once fish has been fried, add panch foran to the same pan with the oil.
• Stir for 5 seconds, and add salt and water according to preference.
• Bring to a nice boil, when the oil separates.
• Turn off the heat now, and add the fish to pan. Cover the lid and let the ingredients sauté for a period of 10 minutes, before you serve with rice.

Trivia

Machcher Jhol basically means Bengali style fish cooked inside a broth made of mustard. The dish is true to its reputation and has been a rich part of Bengali cuisine for a long time.