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Machher Jhol

Fish curry with lots of gravy

Recipe by Dairyman of Dubai, AE

This mustard based spicy fish curry is pretty much a default way of cooking fish curry in eastern region of India. The dish is pungent and spicy, so it may be an acquired taste. I absolutely love them.

Ingredients non vegetarian 4 servings

  • 1 lb Fish, freshwater
  • 2 tbsps. Mustard seeds (yellow), paste
  • 2 tbsps. Turmeric Powder
  • 4 nos. Green Chilies
  • 4 tbsps. Vegetable Oil, mustard
  • 1 no. Lemon

Salt to taste


  1. Wash and chop the fish into 3/4 inch thick fillets. Marinate the fillets with 1 tbsp turmeric powder and salt for 10 minutes.
  2. Heat mustard oil in a deep bottomed pan and fry the marinated fish lightly till golden yellow on both sides.
  3. Mix the mustard paste, remaining turmeric powder, salt and green chillies in 1 1/2 cups of hot water.
  4. Add a few drops of mustard oil to the sauce. Bring the sauce to a boil in a saucepan and add the fried fish to it.
  5. Simmer until fish is tender and sauce has thickened slightly. Add lemon juice. Take off the gas and garnish with coriander.
  6. Serve hot with steamed rice.