Koi Macher Jhal (Bengali Fish Curry)

Name: Koi Macher Jhal (Bengali Fish Curry)
Cuisine: Indian
Ingredients: 2 koi fish, cleaned; 3 tbsp mustard oil; 1 tsp nigella seeds (kalonji); 2 tsp mustard paste / kasundi; 1 tsp tomato paste; to taste salt; 1/2 tsp turmeric powder; 2 green chilies, slit; 1 tsp raw mustard oil; 1 tbsp coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nonv - For all the fish lovers out there, Let me share a very popular Bengali style Fish Curry where I have cooked Koi Fish, also called Climbing Perch, in a simple thin mustard gravy. It is traditionally cooked in mustard oil for an authentic touch and flavour. It can also be cooked with onion-ginger-garlic based thick gravy, but generally I prefer a thin gravy. This type of fish preparation goes very well with only plain steamed rice.

Bethica Das @kitchen_flavours

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Ingredients

2koi fish, cleaned
3 tbspmustard oil
1 tspnigella seeds (kalonji)
2 tspmustard paste / kasundi
1 tsptomato paste
to tastesalt
1/2 tspturmeric powder
2green chilies, slit
1 tspraw mustard oil
1 tbspcoriander leaves

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Steps

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.