Recipe: Tasty Koi Macher Jhal (Bengali Fish Curry)

Marian Reed
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Recipe: Tasty Koi Macher Jhal (Bengali Fish Curry)
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Recipe: Tasty Koi Macher Jhal (Bengali Fish Curry) Delicious, fresh and tasty.

Koi Macher Jhal (Bengali Fish Curry). Preparing any type of recipe with koi fish is a delicacy of bengal, and as you may know that Bengal is famous for a variety of fish. Koi fish is also known as Climbing Perch, and any recipe you are cooking with this fish, tastes great. Koi Macher Jhal is a very popular recipe of bengal where the fish is cooked in thick and rich onion gravy with.

If the paste is burning or sticking to the base of the pan, add a splash of water.

Pan fry the fish in the remaining mustard oil.

Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach.

You can cook Koi Macher Jhal (Bengali Fish Curry) using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Koi Macher Jhal (Bengali Fish Curry)

  1. It’s 2 of koi fish, cleaned.

  2. It’s 3 tbsp of mustard oil.

  3. It’s 1 tsp of nigella seeds (kalonji).

  4. Prepare 2 tsp of mustard paste / kasundi.

  5. Prepare 1 tsp of tomato paste.

  6. It’s to taste of salt.

  7. It’s 1/2 tsp of turmeric powder.

  8. Prepare 2 of green chilies, slit.

  9. It’s 1 tsp of raw mustard oil.

  10. It’s 1 tbsp of coriander leaves.

If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish.

Aar Macher Jhol is a Bengali Fish curry prepared with Aar/Rohu/Katla fish.

The gravy is such an uncomplicated gravy which can be prepared in a jiffy with the items available in the pantry and tastes best with Steamed white rice.

Vegetables like Potato and Brinjal can be added in addition to the fish to enhance the taste and aroma of the curry.

Koi Macher Jhal (Bengali Fish Curry) step by step

  1. Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and fry them on both sides till golden in colour. Drain and keep aside..

  2. In a bowl, mix together mustard paste, turmeric powder and tomato paste with little water to form a paste. Keep aside..

  3. Temper the same oil with nigella seeds. Saute for a few seconds and add the mustard paste. Saute till the oil separated and then add 1 cup water..

  4. Bring it to a boil. Then slowly drop in the fried fish, salt and the green chilies. Simmer on a medium flame for 2-3 minutes..

  5. When done, add the raw mustard oil and coriander leaves and switch off the flame. Serve with plain steamed rice..

Shol macher jhal jhol or bengali spicy shol fish curry recipe step by step - Shol mach or Snakehead murrel(in english) is a freshwater fish and popular among Bengalis from West Bengal, Assam, and Bangladesh.

Coming back to the quintessential Bengali fish curry, Tel Koi, there is again another detail worth sharing.

I have a humble collection of food-related books and that includes a Bengali cookbook by Tripti Dasgupta.

The lady wrote about her experience with Tel Koi there.

Rui Macher Tel Jhal (Rui Fish Curry) is an authentic Bengali fish recipe that must be served with simple plain rice (only) and onions , please don't look for any other alternatives like roti, parathas or pulao, (just don't) also you can always add some side dishes like fried potatoes with (Posto) poppy seeds that goes well with this dish.