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    Curry Recipe » Fish Curry Recipe

    Shorshe Bata Diye Macher Jhal or Bengali style Fish in Mustard-based Curry

    Published: Jan 30, 2015 · Modified: Dec 7, 2022 by Debjani Chatterjee Alam · This post may contain affiliate links · 7 Comments

    Shorshe Bata Diye Macher Jhal or Bengali-style Fish in Mustard-based Curry is a Signature Bengali Dish and requires no introduction if you are a bong! However, if you are not or not much aware of Bengali cuisine, here is what Shorshe Diye Macher Jhal is. It is a quintessential Bengali-style fish curry prepared with mustard paste.

    %Shorshe Bata diye Macher Jhal Recipe Debjanir Rannaghar
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    • Shorshe bata diye macher jhal
    • Shorshe bata diye Macher jhal, a Bong favorite
    • Shorshe Maach
    • Here's how I cook Macher jhal in Debjanir Rannaghar
    • Have you tried the Shorshe Bata Macher Jhal Recipe from Debjanir Rannaghar!
    • Here's the Macher Jhal pin for your board

    Shorshe bata diye macher jhal

    Bongs are known for their love for fish and most of us (including me) can’t live without our piece of Fish! Coming to  Shorshe Diye Macher Jhal, this dish can be prepared with any variety of fish, however, the commonest version is prepared with Rohu Fish or Rui Mach, or Katla fish. In fact, Ilish Macher Jhal is another famous variation of the mentioned dish.

    %Shorshe Bata Diye Macher Jhal Debjanir Rannaghar

    Shorshe bata diye Macher jhal, a Bong favorite

    Having a plate full of boiled rice along with Shorshe Bata Diye Macher Jhal is nothing but heaven. One of the best parts is the not-so-complicated recipe of fish curry prepared with a paste of Mustard paste. In my place, Shorshe Diye Macher Jhal is something cooked almost once a week. We prefer Macher Jhal to Macher Jhol.

    %Macher Jhal Recipe

    Shorshe Maach

    %Shorshe Katla Recipe Debjanir Rannaghar

    The use of Mustard is quite common in Bengali cuisine. The curries prepared with mustard paste are known mostly as ''Jhal". Here's one more thing I must mention, while cooking with mustard paste, mustard oil works best as the cooking medium.

    Here's how I cook Macher jhal in Debjanir Rannaghar

    %Shorshe Bata diye Macher Jhal Recipe Debjanir Rannaghar
    Print Pin

    Shorshe Bata Diye Macher Jhal or Mustard Fish Curry

    Bengali Style Shorshe Bata Diye Macher Jhal is a spicy fish curry prepared with Mustard Paste

    Course Fish
    Cuisine Bengali
    Keyword Debjanir Rannaghar, Macher jhal recipe
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 People
    Calories 447kcal
    Author Debjani Chatterjee Alam

    Ingredients

    • 500 g Fish Preferably Robi/ Katla (cut into 8 pieces).
    • 3 Tbsp. Mustard Seed
    • 2 Tbsp. Poppy Seed/ Posto/ Khuskhus Optional
    • 2 Tomato
    • 4-5 Green Chilies
    • 4 Tbsp. Mustard Oil No other Oil can give the Typical Aroma to this dish
    • 1.5 Tsp. Turmeric Powder
    • 1 Tsp. Red Chili Powder preferably Kashmiri Red Chilli (Optional)
    • 1 Tsp. Salt or to taste
    Get Recipe Ingredients

    Instructions

    • Clean Fish chunks carefully and rub little Salt and Turmeric Powder to the Fish pieces and leave those for 10 minutes.
    • Make a paste of Mustard Seed using either a grinder or Shilnora/ Shilbatta.
    • Mix a little salt with the Mustard Paste and leave it for around 15 minutes.
    • Make a paste of the Poppy Seeds with a little water and Salt. Adding Poppy Seed Paste or “Posto Bata” is totally optional but it gives a rich texture and taste to the gravy.
    • Now make Paste of the Tomatoes.
    • Take 2 Tbsp. of Mustard oil in a Wok and heat the oil sufficiently.
    • Now Fry Fish pieces very carefully in medium heat till the fishes turn golden brown in colour.
    • Strain Fish Pieces from oil and keep them aside.
    • In the same oil add Tomato Puree and cook for around 5 minutes or until the aroma of uncooked tomatoes goes.
    • Add Salt and Turmeric Powder to the gravy.
    • For a rich colour add Kashmiri Red Chilli Powder to the gravy (optional).
    • Now add Poppy Seed paste and cook for 1 more minute (optional)
    • Add 3 Cups of water to the Mustard Paste and strain the liquid to discard Mustard skin.
    • Now add the Mustard water to the Gravy and bring the mixture to boil.
    • Now it’s time to add Fried Fish pieces to the Gravy.
    • Cook for around 8-10 minutes in medium flame and turn fired fishes to coat them properly with the Mustard Gravy.
    • Adjust the consistency of the gravy as per preference. However, I prefer medium-thick gravy.
    • Now add 1 Tbsp. of Raw Mustard oil to the gravy and cook for 2 more minutes.
    • Switch the flame off and serve Mustard Fish Curry or Shorshe Bata diye Macher Jhal with Plain Rice.

    Notes

    • We mostly use fish with a bone while making the shorshe diye Macher jhal. However, you can use boneless fish as well.
    • No Oil other than Mustard Oil can provide the pungent flavor signature to this dish.
    • Instead of making the paste of mustard seed, you may use store-bought mustard paste or mustard powder as well.

    Nutrition

    Serving: 150g | Calories: 447kcal | Carbohydrates: 12.5g | Protein: 44.9g | Fat: 24.3g | Saturated Fat: 3.5g | Cholesterol: 72mg | Fiber: 5.1g | Sugar: 5.9g

    Fish Recipes

    %Macher Jhal
    • 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 Shorshe Bata Macher Jhal Recipe from Debjanir Rannaghar!

    Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.

    You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.

    Here's the Macher Jhal pin for your board

    %Shorshe Bata diye Macher Jhal Recipe Debjanir Rannaghar Food Pinterest Pin
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    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.

    Learn more about me →

    More Fish Curry Recipe

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    Comments

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    1. Prabhat Mittal says

      January 31, 2015 at 1:07 pm

      I tried this recipe and my spouse really loved it. Thanks a lot, keep posting amazing recipes.

      Reply
      • debjanichttrj says

        February 01, 2015 at 12:35 am

        Thanks Prabhat 🙂

        Reply
    2. Subir says

      March 24, 2016 at 12:01 pm

      I tried it . Easy n simple , but delicious . Best with white rice .

      Regards,
      Subir






      Reply
    3. Abhishek says

      August 14, 2016 at 12:53 pm

      Very tasty nd awesome...thanks

      Reply
    4. Mohini says

      April 27, 2023 at 11:28 pm

      Thanks for great recipe! Did you also add kalo jeere? I think I see some in the picture.






      Reply
    5. Shalini says

      June 05, 2023 at 8:10 pm

      Very delicious.. just a query .. is mustard added last because when we fry , it becomes bitter ?

      Reply
    6. Nupur Bhattacharyya says

      April 07, 2024 at 3:49 pm

      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

      Reply

    Meet Debjani

    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.

    Learn more about me →

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