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  • Ingredients
  • Directions
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Fish In Mustard GravyMacher Jhal from Bengal is one of the most popular and authentic dishes from the region. This easy-to-cook recipe is a delight for the fish lovers and the mustard flavour only leaves your taste buds wanting a bit more of this sour, salty and savory delicacy.

  • 8 pieces of Rui/Katla/Parshe/Bhetki or any other fish of our liking
  • 1 ½ tsp. turmeric powder
  • ½ tsp. salt
  • 6 tbsp. mustard oil
  • ½ tsp. kalonji
  • 3-4 green chili
  • 1 medium tomato, grated
  • 2 tbsp. black mustard seeds
  • 2 tbsp. yellow mustard seeds
  • Salt, to taste
  • Chopped cilantro, for garnish
  • Take the fish and wash under tap water 
  • Marinate with 1 tsp. turmeric powder & 1/2 tsp. salt, then keep aside
  • Now, take the black & yellow mustard seeds in a grinder, add salt, 2-3 green chilis & 4 tbsp. water, then grind to make a fine paste
  • Take the paste in a medium bowl, add 1/2 cup water and make the paste thinner
  • Now strain the thinner paste through a strainer and keep aside
  • Heat 4 tbsps. oil in a pan, once the oil is smokey hot, add the fish pieces, fry till golden then take them out of the pan and keep aside
  • Heat fresh 2 tbsps. oil, add kalonji, chili to the pan 
  • Fry for a while then add grated tomato to the pan and fry for 5 seconds 
  • Now add the thinner mustard paste into the pan, then add salt and turmeric to it
  • Let the gravy boil for some time then add the fried fish pieces to the pan 
  • Let it boil till the gravy thickens and oil starts floating on the top 
  • Now, turn off the heat
  • Sprinkle chopped cilantro on the top and serve with Kohinoor Basmati Rice

Not reviewed yet

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