Shorshe Mach

Maacher Jhaal

Prep Time:10-15 mins

Cook time:15 mins


Description Edit

This recipe is from the Indian state of West Bengal, where the Great Carp fish,locally known as Rohu or Rui is very popular. If you don't find Carp use any white, firm-flessed fish such as Haddock, Red Snapper, Halibut, Cod or even Swordfish. Serve beside piping-hot, steamed, long-grained, white rice.

Ingredients Edit

Directions Edit

  1. Wash the fish and dry.
  2. Sprinkle ½ tsp of turmeric and salt and mix well. Keep aside for 10-15 mins.
  3. Heat the oil in a karhai or a wok and fry the marinated fish.
  4. Remove from karhai and set aside.
  5. Now add the chopped tomatoes to the oil and saute for 2 mins.
  6. Add the mustard paste and the remaining turmeric and cook on high flame for 1 min.
  7. Pour little water slowly on the sides and boil for another minute.
  8. Add the fried fish pieces and cover with lid.
  9. Reduce flame and let it cook for 5 minutes.
  10. Finally add salt and the slit green chillies.
  11. Stir lightly to bring gravy to thick consistency.
  12. Garnish with chopped coriander leaves and serve with rice.
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