This Bengali recipe is an amalgamation of sorts that combines some of the most extensive and aromatic spices from the region within the delightful taste of a fish curry. The fish curry is worth the taste and promises an exuberant taste to those looking to try it out. The Machcher Jhol is a dish synonymous to the rich cuisine of Bengal and gives a wonderful experience to everyone looking to try it. The burst of flavors inside your mouth due to the richness of the recipe is something that you can die for.
This Machcher Jhol recipe tastes great with rice or roti, and the combination makes a great meal for lunch! Make sure you pack the meal in a tiffin box or in an stainless steel lunch box so you can enjoy it warm later.
Health Benefits
The recipe for Machcher Jhol is full of proteins and necessary nutrients. The recipe helps reduce the chances of cancer, arthritis and heart diseases in your body.
Ingredients
sea bass (you can either buy cut steak from the marketplace, or can cut a whole clean fish into a steak): 2 lbs
tablespoons of mustard oil: 4
teaspoon of turmeric powder: 1 1/2
teaspoon of salt (feel free to adjust salt according to preference): 1 1/2
tablespoon of flour: 1
teaspoon of black peppercorn: 1/2
tablespoon of black mustard seeds: 2
tablespoon of coriander powder: 1 1/2
cloves of garlic: 8
teaspoon of red chili powder: 1
tablespoon of panch foran: 1
How To Make 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.