Bengali-style Fish in Mustard Curry, or Shorshe Bata Diye Macher Jhal, is a classic Bengali dish that needs no introduction to those familiar with Bengali food! But for those who aren't, it's a traditional fish curry made with flavorful mustard paste.
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- Shorshe bata diye macher jhal
- But what exactly does "Jhal" mean in Shorshe Maach?
- Frequently Asked Questions
- Here's how I cook Macher jhal in Debjanir Rannaghar
- Recipe Card
- Related Bengali Jhal Recipes - Veg and Non-Veg
- Bengali Fish Recipes
- Have you tried the Bengali Shorshe Bata Diye Macher Jhal recipe from Debjanir Rannaghar!
- Here's the Macher Jhal pin for your board
Shorshe bata diye macher jhal
Bengalis are known for their love of fish, and many can't imagine life without it! This dish can be made with any type of fish, but it's most commonly prepared with Rohu or Katla fish. Another delicious variation is made with Hilsa fish.
A plate of rice served with Shorshe Bata Diye Macher Jhal is pure bliss. What's even better is that this flavorful fish curry with mustard paste is quite easy to make. In my home, we enjoy Shorshe Diye Macher Jhal almost every week, often preferring it over a lighter fish stew.
But what exactly does "Jhal" mean in Shorshe Maach?
Mustard is a staple in Bengali cooking, especially in "Jhal" curries, which are primarily made with mustard paste. When preparing these dishes, mustard oil is the best cooking medium to use.
Frequently Asked Questions
In my family, we don't use onion in our Jhal curry. However, I know that some people do add onion, and others even make Jhal without any mustard paste at all!
The basic idea is that the gravy features mustard paste. You can also add other ingredients like poppy seed paste, tomatoes, and nigella seeds, depending on your preference.
Traditionally, yes. Mustard oil provides the distinctive pungent and umami flavor that makes Shorshe Maach so special. But if you have an allergy or simply don't like the taste, you can use another neutral-flavored oil instead.
Here's how I cook Macher jhal in Debjanir Rannaghar
Recipe Card
Shorshe Bata Diye Macher Jhal | Bengali Rehu / Katla Fish Curry in Mustard Gravy
Ingredients
- 500 g Fish Preferably Rohi/ Katla (cut into 8 pieces).
- 3 tablespoon Mustard Seed
- 2 tablespoon Poppy Seed/ Posto/ Khuskhus Optional
- 2 Tomato
- 5 Green Chilies
- 4 tablespoon Mustard Oil No other Oil can give the Typical Aroma to this dish
- 1 teaspoon Nigella Seed / Kalojira
- 1.5 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder Optional
- 1 teaspoon Salt or to taste
Instructions
- First, gently clean the fish pieces and rub them with a little salt and turmeric powder. Let them sit for about 10 minutes.
- Next, grind mustard seeds into a smooth paste using a grinder or a traditional grinding stone- Shil Nora / Shil Batta. Mix a pinch of salt into the mustard paste and set it aside for approximately 15 minutes.
- Make a poppy seed paste by grinding poppy seeds or Posto dana with a little water and salt. This will add a wonderful richness and texture to the sauce. Adding Posto is optional though.
- Now, blend the tomatoes into a paste. For a more rustic flavor, you can also chop the tomatoes instead.
- Heat 2 tablespoons of mustard oil in a wok until it's nice and hot. I prefer using Iron Kadhai for this recipe.
- Carefully fry the fish pieces in the oil over medium heat until they turn a beautiful golden brown from both side. It will take 3-4 minutes per batch or 2-3 fishes to fry them properly.
- Remove the fish from the oil and set aside.
- In the remaining oil, add nigella seeds (kalojira) and sliced green chilies. Let them sizzle for a moment to release their flavors.
- Pour in the tomato puree or chopped tomatoes and cook for about 5 minutes, or until the raw tomato smell disappears.
- Add salt and turmeric powder to the sauce.
- For a vibrant color, you can also add a touch of Kashmiri red chili powder.
- Continue cooking until the oil separates from the edges of the sauce.
- For a stronger mustard flavor, let the paste sit for a few minutes. Mix 3 cups of water with the mustard paste, then strain the liquid to remove the mustard skins. Pour this mustard water into the gravy and bring it to a boil.
- Gently add the fried fish pieces to the gravy.
- Cook over medium heat for 8-10 minutes, carefully turning the fish to ensure it's well coated with the delicious mustard gravy.
- Adjust the gravy's thickness to your liking; I like it medium-thick.
- Stir in 1 tablespoon of raw mustard oil and cook for an additional 2 minutes.
- Turn off the heat and serve this flavorful Mustard Fish Curry (Shorshe Bata diye Macher Jhal) with plain rice.
Notes
- While bony fish is traditionally used, boneless fish also works well in this recipe.
- Mustard oil is essential for the distinctive, pungent flavor of this dish. No other oil can replicate it.
- If you don't want to make your own mustard paste, you can use store-bought paste or mustard powder.
- Nigella seeds (kalojira) are optional and can be omitted if desired.
- Adjust the number of green chilies to control the spiciness of the curry.
Nutrition
Fish Recipes
Related Bengali Jhal Recipes - Veg and Non-Veg
- Bori Aloor Jhal (Bengali Bori'r Jhal)25 Minutes
- Sheemer Jhal | Bengali Shorshe Sheem | Broad Bean Curry with Mustard Paste25 Minutes
- Shorshe Bata diye Parshe Macher Jhal | Mullet Fish in Mustard Gravy30 Minutes
- Aloo Chingrir Shorshe Bata Diye Jhal | light Mustard based curry with Prawn and Potato Wedges25 Minutes
Bengali Fish Recipes
- Magur Macher Rosha (Also known as Magur Macher Jhol)
- Kumro diye Ilish Macher Jhol (also known as Hilsa fish curry with Pumpkin)
- Shobji diye Shutki Macher Jhol (also known as dry fish curry)
- Fish batter fry (also known as fish fry)
- Aam Shol aka Shol Macher Tawk
- Maach Makha | Bengali Fish Salad | Maach-er Bhorta
- Bori Begun Aloo diye Ilish Macher Tel Jhol
- Kumro diye Ilish Macher Jhol (Hilsa fish curry with Pumpkin)
- Magur Macher Rosha
- Ilish Mach er Dim Bhuna | Ilish Mach er Dim er Jhuri
- Ilish Beguner Jhol (Hilsa Fish and Eggplant Curry)
- Chingri Bati Chorchori | Chingri Macher Batichorchori
- Chitol Macher Kaliya
- Bhetki Macher Dum
- Piajkoli ar Aloo diye Tangra Macher Jhol (Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
Have you tried the Bengali Shorshe Bata Diye Macher Jhal recipe from Debjanir Rannaghar!
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Here's the Macher Jhal pin for your board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Prabhat Mittal says
I tried this recipe and my spouse really loved it. Thanks a lot, keep posting amazing recipes.
debjanichttrj says
Thanks Prabhat 🙂
Subir says
I tried it . Easy n simple , but delicious . Best with white rice .
Regards,
Subir
Abhishek says
Very tasty nd awesome...thanks
Mohini says
Thanks for great recipe! Did you also add kalo jeere? I think I see some in the picture.
Shalini says
Very delicious.. just a query .. is mustard added last because when we fry , it becomes bitter ?
Nupur Bhattacharyya says
Awesome recipe... tried macher jhal for the very first time...and it was an instant hit... thankyou so much for this... maaer haather rannar moton ekdom ...did a little twist... shorsho aar postor shonge ektu narkol o diyechilam ...tasted absolutely yummmm.... thanks again