Steps to Make Any-night-of-the-week Koi Macher Jhal (Bengali Fish Curry)

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Koi Macher Jhal (Bengali Fish Curry).

Koi Macher Jhal (Bengali Fish Curry)

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, koi macher jhal (bengali fish curry). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Koi Macher Jhal (Bengali Fish Curry) is one of the most favored of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Koi Macher Jhal (Bengali Fish Curry) is something which I've loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have koi macher jhal (bengali fish curry) using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Koi Macher Jhal (Bengali Fish Curry):

  1. {Make ready 2 of koi fish, cleaned.
  2. {Prepare 3 tbsp of mustard oil.
  3. {Get 1 tsp of nigella seeds (kalonji).
  4. {Prepare 2 tsp of mustard paste / kasundi.
  5. {Prepare 1 tsp of tomato paste.
  6. {Take to taste of salt.
  7. {Get 1/2 tsp of turmeric powder.
  8. {Take 2 of green chilies, slit.
  9. {Get 1 tsp of raw mustard oil.
  10. {Prepare 1 tbsp of coriander leaves.

Steps to make Koi Macher Jhal (Bengali Fish Curry):

  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..

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