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 the Bengali cuisine, here what Shorshe Diye Macher Jhal is. It is a quintessential Bengali style fish curry prepared with mustard paste.
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, 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 than Macher Jhol.
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 RannagharPrint
Bengali Style Shorshe Bata Diye Macher Jhal is a spicy fish curry prepared with Mustard Paste
- 500g 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
- 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.
We mostly use fish with 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 flavour signature to this dish.
Instead of making the paste of mustard seed, you may use store-bought mustard paste or mustard powder as well.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 447
- Sugar: 5.9g
- Fat: 24.3g
- Saturated Fat: 3.5g
- Carbohydrates: 12.5g
- Fiber: 5.1g
- Protein: 44.9g
- Cholesterol: 72mg
Keywords: Macher jhal recipe, debjanir rannaghar
- Tel Koi (Also known as bengali tel koi)
- Kolkata style Chilli Fish (also known as chinese chili fish)
- Bori Begun Aloo diye Ilish Macher Tel Jhol (also known as Ilisher tel jhol)
- Doodh Maach (also known as Bengali Fish Curry cooked with Milk aka Dudh Mach)
- Magur Macher Rosha (Also known as Magur Macher Jhol)
- 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
- 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 on firstname.lastname@example.org. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.