Bengali Cuisine,

Macher Jhal/Fish in Mustard Gravy

March 02, 2015 Motions and Emotions 4 Comments

Macher Jhal is a very famous dish from the land of Bengal. Bong's cook their signature dishes using mustard oil. Alternatively I can say, mustard oil is an integral part of bong's kitchen. We prepare our day-to-day dishes in mustard oil. Not only that mustard paste also plays a significant role in many bong recipes. My today's post is one of such recipe where fish cooked in mustard paste gravy. Many people might thing how would be the taste and better to avoid it. Let me tell you it tastes heavenly! If you are a fish lover, this dish is a must try. Is that I am appreciating the dish just because I am a bong. Not at all! I cooked it for my colleagues, neighbours and everyone praised it. Here is the simple recipe.

 Macher Jhal/Fish in Mustard Gravy


Fish (Rohu/Katla) - 4 pieces
Potato - 1 cup, boiled and cut into cubes
Mustard Paste - 1/2 cup
Urad Dal Bori - 6 to 8
Turmeric Powder - 1 tablespoon
Green Chilli - 2
Salt to taste
Sugar - 1 teaspoon
Tomato - 1 medium, chopped
Mustard Oil - 1 cup
 Nigella  Seeds - 1 teaspoon
Coriander leaves - 1 tablespoon


Marinate the fish with salt and turmeric powder for 30 minutes. Now heat oil in a wok and fry them well and keep aside. Keep  2 tablespoon oil and reduce remaining. Now fry the potatoes and bori using turmeric powder and salt and keep aside. Add nigella seeds in the oil and add chopped tomato, green chilli. Cook until the raw smell is gone. Add sugar and salt to taste. When the oil start separating add turmeric powder and mustard paste. Stir them for a minute and add a cup full of water. Now add fried potatoes, bori and fish into it. Allow it boil. When gravy consistency becomes thick, switch off gas and add a teaspoon full of mustard oil from top and garnish with coriander leaves. 


  1. Looks super tempting..Love the flavors .. M drooling here..

  2. It's all-time fav of Bengalis.... :-D

    boRi dile aaro byapok tasty hoy... :-)

  3. Delicious fish mouthwatering here.... :)


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