Machher Jhol
Fish curry with lots of gravy
Recipe by Dairyman of Dubai, AE
This mustard based spicy fish curry is pretty much a default way of cooking fish curry in eastern region of India. The dish is pungent and spicy, so it may be an acquired taste. I absolutely love them.
Ingredients
non vegetarian
4 servings
- 1 lb Fish, freshwater
- 2 tbsps. Mustard seeds (yellow), paste
- 2 tbsps. Turmeric Powder
- 4 nos. Green Chilies
- 4 tbsps. Vegetable Oil, mustard
- 1 no. Lemon
Salt to taste
Directions
- Wash and chop the fish into 3/4 inch thick fillets. Marinate the fillets with 1 tbsp turmeric powder and salt for 10 minutes.
- Heat mustard oil in a deep bottomed pan and fry the marinated fish lightly till golden yellow on both sides.
- Mix the mustard paste, remaining turmeric powder, salt and green chillies in 1 1/2 cups of hot water.
- Add a few drops of mustard oil to the sauce. Bring the sauce to a boil in a saucepan and add the fried fish to it.
- Simmer until fish is tender and sauce has thickened slightly. Add lemon juice. Take off the gas and garnish with coriander.
- Serve hot with steamed rice.