The best Fish in Mustard Sauce(Macher Jhaal)

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Having my ancestry hailed from the fore-mentioned place, kashundi runs deeper in our vein, and I have seen in my Bangal clan. Where fish is cooked in thick mustard sauce. Macher Jhal is a very popular and authentic fish recipe of Bengal.

Use Fish pieces.
Use Turmeric Powder.
You need Salt.
Prepare Mustard oil.
You need to prepare Mustard Powder.
Use Yoghurt(unsweetened).
You need to prepare Tomato Puree.
You need Red Chilli Powder.
You need Nigella Seeds.
You need Green Chillies(slit lengthwise).
Prepare Water.

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Marinate fish pieces with a pinch of salt and a pinch of turmeric..
In a bowl mix mustard powder, turmeric powder, salt, redchilli powder, yoghurt, tomato puree, water and green chillies gently with a spoon.
Take oil in a pan and shallow fry the pieces on both the sides till it turns golden.(if you're calorie conscious , you can skip this step).
Take the fish out of the oil and In the same hot oil, add nigella seeds,and once it starts popping , add the mixture..
Let it come to a boil. Then add the fish pieces.Simmer, Cover and cook for 5 mins.
Open the lid and serve hot with rice..

Memories churn, my heart and body warm up, images slide by and the taste lingers as I savor the peppery fish curry with some hot steamed rice on this chilly winter. Jhol is a soupy gravy of either onion-tomato or just plain ginger-cumin paste but jhal should always have mustard paste. It could be thick or soupy depending on one's preference or the recipe but the term jhal always refers to a recipe consisting mustard paste. Macher Jhol means Fish (macher) in curry/gravy (jhol). It has few ingredients and they play a crucial role.

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