🇮🇳 India · Food
Macher Jhol
By eatmundo · August 3, 2026
🇮🇳 INA quintessential Bengali fish curry featuring a light, spicy mustard gravy. It is a soul-warming dish traditionally served with steamed white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Grind 3 tbsp mustard seeds and 2 green chilies into a fine paste with a splash of water.
- 2
Marinate 500g fish with 0.5 tsp salt and 0.5 tsp turmeric for 15 minutes.
- 3
Heat 4 tbsp mustard oil in a pan until it smokes, then sear fish pieces for 2 minutes each side.
- 4
Remove fish and add 0.5 tsp nigella seeds to the same oil until they crackle.
- 5
Whisk the mustard paste with 1 cup water and pour into the pan, stirring constantly.
- 6
Add 0.5 tsp turmeric, salt to taste, and 2 split green chilies, simmering for 3 minutes.
- 7
Gently slide the fish back into the gravy and cook on low heat for 5 minutes.
- 8
Turn off heat, let it rest for 2 minutes to let the mustard oil settle, and serve warm.
Frequently Asked Questions
Can I use vegetable oil instead of mustard oil?+
While you can, the pungent kick of mustard oil is essential for the authentic taste of this specific Bengali dish.
How do I prevent the mustard paste from turning bitter?+
Do not overheat the mustard paste; once added to the pan, keep the flame moderate and do not fry it for too long.
What type of fish works best?+
Use a firm white fish like Rohu, Catla, or any sustainable white fish fillet that can withstand light poaching.
Can I make this spicy?+
Yes, simply increase the number of green chilies when grinding the paste or slit more chilies into the final gravy.
