Macher Jhal – Bengali Fish Curry

Being a Bengali and a chef, I am passionately attached to it’s cuisine. While writing about the cuisine we cannot separate fish from it. This recipe is one that I was fed from my childhood. I have slightly modified it, to lift the recipe to restaurant level.
Mach means fish and jhal means spicy. Pabda is the type of fish used in the recipe. But, can be replaced with any sweet water fish. Very simple, but cooked with love and care.
The use of ginger, coriander leaves, sometimes even the onions is optional. My Mom’s daily recipe might not include any of them. If a guest comes to visit then, some of these ingredients might step in.
The recipe uses Kasundi mustard. It should be easily available. If not grind mustard, green chillies, turmeric powder, mustard oil and salt together to a fine paste. We call it shorshe baata in Bengali. It adds sharpness to the dish balancing the aroma from the ginger and coriander, the heat from the chillies and the pungency coming from the mustard oil. Simple, subtle and yet powerful. One of my favorite style of cooking fish.
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