Bata Macher Jhal recipe is an easy, delectable Bengali fish curry, that is prepared with Labeo bata aka bata fish, mustard seeds and a melange of spices. It can be relished by people of all age groups.
Keyword Bata fish curry, Bata macher jhal recipe
INGREDIENTS ( 1 CUP = 250 ML )
For Fish Fry
Salt as required
For Spice Paste
1tspblack mustard seeds
1Kashmiri dry red chilinon-spicy
A pinch of salt
For The Gravy
1 tomato cut into slices
Salt as required
2tbspchopped coriander leaves for garnishingoptional
Soak the mustard seeds, cumin seeds, Kashmiri red chili in warm water for an hour.
To fry The Fish
Wash and clean the fish well. Rub with turmeric powder and salt and keep aside for 10 minutes
Heat oil in a pan. Once the oil turns hot add the fish one by one to the hot oil.
Fry them until both sides turn golden. Take out from oil and set aside.
To Make The Spice Paste
Drain the water from mustard seeds, cumin seeds, and Kashmiri red chili and transfer them to a blending jar.
Add garlic, chopped onion, and salt. Blend into a smooth paste. If needed add 1-2 tbsp water but not more. The addition of salt helps in making the paste smooth.
To Make Bata Macher Jhal Recipe
Heat oil in the same pan that is used for frying the fish.
Add bay leaf, nigella seeds. Once the seeds start crackling add the spice paste.
Now saute the spices for 4-5 minutes over medium flame until oil separates.
Add tomato slices, green chili, salt, and turmeric powder. Saute for a minute.
Then add water and once the water starts to boil carefully add the fried fish. Cover and cook for 6-7 minutes over medium flame. Flip the fish once in between to cook evenly.
At this point, check for the seasoning. Adjust salt accordingly.
Now add chopped coriander leaves and turn off the flame.
Bata macher jhal is ready to serve. Serve hot with piping hot rice.