Name: How to make Macher Tel Jhol-Bengali Fish Curry
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Ingredients: 500g fish (Rui or Rohu Fish); Coat with salt and turmeric powder; 5 tbsp. Mustard Oil; 3/4 tsp. Turmeric powder; 7-8 green chillies; 1 medium tomato; 1/2 tsp. Kala jeera or Kalonji or Nigella seeds; 1 cup water; Coriander leaves; Salt (to taste)

How to make Macher Tel Jhol-Bengali Fish Curry

Author: Nupur Bhattacharya Cuisine:Indian, Bengali Courses:Main Recipe Keys: Gluten Free N No onion no garlic

Difficulty:BeginnerPrep time: 2 minutesCook time: 15 minutesRest time: minutesTotal time: 17 minutesServings:6 servingsCalories: kcal Best Season:Suitable throughout the year

Description

Macher Tel Jhol is a very simple bengali fish curry preparation! Mustard oil is the star ingredient of this fish curry.

Instructions

Coat the fish with salt and turmeric powder
Add 3 tbsp. mustard oil to a pan set on high heat
When the mustard oil is hot add the fish filets

Fry the fish till they are golden brown on both sides (~2 min per side)
Set the fish aside
Reduce the heat the medium and add another tbsp. of mustard oil to the pan

Add kala jeera, turmeric powder, 6-8 slit green chillies and salt (to taste)
Give it a quick stir
Add tomato pieces (cut small)

Stir fry the tomato, press down on the tomato pieces with your spatula and fry till the tomato pieces look oily and becomes a paste
Add 1 cup water
Let the gravy simmer for 5 min

Add salt to taste
Add few more green chillies
Add the fish in

Make sure the fish pieces are submerged in the gravy
Let the gravy simmer till it doesn’t taste dilute
Add 1 tbsp. mustard oil

Add coriander leaves

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