Bengali Mustard Fish Curry — Bengali Fish Curry (Machher Jhol)
A light Bengali fish curry of mustard-oil-fried fillets in a thin tomato-and-potato gravy, perfumed with nigella seeds and green chilli.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry. Rub 400g fillet pieces with 0.5 tsp salt and 0.5 tsp turmeric; rest 5 minutes. Peel and cut 2 small potatoes into 1-inch wedges. Grate 2 tsp ginger. Finely chop 2 medium tomatoes. Slit 4 green chillies lengthways. Measure spices and have 500ml hot water ready.
Fry 1
Heat 3 tbsp mustard oil in a heavy skillet over medium-high until just smoking. Lower to medium. Slide fish into oil in a single layer, fry 2 minutes per side until golden and lightly crisp. Remove and set aside—fish will finish in the gravy.
Fry 2
Add potato wedges to the same pan, fry 4–5 minutes on medium turning occasionally, until edges golden and potato is half-cooked. Remove and set aside.
Bloom
Add remaining 2 tbsp mustard oil, lower heat to medium. Add 1 tsp nigella seeds, 2 bay leaves, and 4 dried red chillies; sizzle 20 seconds until fragrant. Add ginger, cook 30 seconds until raw smell fades.
Build
Add chopped tomato, 1.5 tsp Kashmiri chilli powder, 1 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, and 0.5 tsp salt. Cook 4 minutes on medium-low, mashing tomato, until oil beads at edges. Pour in 500ml hot water and add slit green chillies.
Simmer
Bring to medium heat simmer. Add half-cooked potatoes, simmer 5–6 minutes until tender. Gently slide fried fish into gravy, simmer 3 minutes on low—do not stir, spoon gravy over fish until it flakes easily at 63°C.
Rest and plate
Rest 2 minutes off heat. Transfer to bowls, garnish with 2 tbsp fresh coriander. Serve with steamed basmati rice, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.