Bengali Bhetki Fish Recipe (Macher Jhal)
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
- Bhetki fish- 5 pieces
- ⅓ cup tomato puree
- 2 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- ½ tsp nigella seeds
- 2 tsp turmeric powder
- ½ tsp red chili powder
- 8-10 green chilies (slit)
- 4 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
- Salt to taste
- Finely chopped coriander leaves
- Soak the black and yellow mustard seeds in warm water. Keep it submerged for roughly 15 mins. Drain the water. Take 4-5 green chilies and turmeric powder and make a paste out of it.
- Add ¾ cups of water to the paste and mix it all well. Strain the mustard paste well.
- Smear the fish with a pinch of salt and turmeric powder. Heat 2 tbsp of Kachi Ghani Mustard Oil and shallow fry the fish. Set it aside once done.
- Add 1 tbsp of Doctor’s Choice Kachi Ghani Oil to a pan. Add the nigella seeds and remaining green chilies to the pan. Let them splutter for a bit.
- Now add the tomato puree and sprinkle some turmeric powder, red chili powder, and salt. Stir and cook over a medium flame till the oil begins to separate from the masala.
- Gently place the fish into the curry, pour the mustard water, and cook for roughly 7-8 mins.
- Finish it with a drizzle of Kachi Ghani Mustard Oil and coriander leaves.
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