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    Home » Seafood

    Bengali Fish Curry Recipe

    Published: Dec 29, 2020 · Modified: Nov 21, 2022 by Rachna ·

    Jump to Recipe
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    This is macher jhol or Bengali fish curry which is a classic Bengali fish stew. This recipe uses mustard (both oil and spice) for a unique flavour.

    It is a delightfully tasty, runny fish curry that goes really well with boiled rice.

    Have shared both the stove top and Air fryer recipes.

    fish fillets in a brown curry in a white plate.

    You may also like: Goan Prawn Curry, Pomfret Fry, Kerala style Fish Fry

    Jump to:
    • What is Rohu fish curry?
    • Instructions
    • Tips
    • 📖 Recipe Card
    • 💬 Reviews

    What is Rohu fish curry?

    Golden brown pieces of succulent rohu (Indian carp) in golden brown, silken pungent, fiery gravy is a truly delightful fish curry that all of us relish at home.

    I took to fish very late in life.

    This mustard style curry that I’ve had at my Bengali friends’ houses, I’ve loved.

    This has a delicious pungent taste from the use of mustard oil and mustard seeds. You will love it.

    Many failed experiments, and I’ve finally come up with a recipe that tastes pretty good.

    Thanks to a Bengali friend who gave me inputs to which I added my own tweaks. So here you go:

    Instructions

    First, clean the fish and marinate it with 1 tsp. turmeric powder and salt and keep aside for 15 minutes.

    fish fillets marinated in turmeric and salt

    In the skillet

    Heat 2 tbsp. of mustard oil in a skillet and cook the fish fillets till they are golden brown on both sides for about 2 minutes each sides.

    They don't need to be fully cooked. Keep aside.

    In the Air fryer

    Preheat Air fryer at 200 C or 390 F for 3 minutes.

    Brush the air fryer basket with mustard oil.

    Also brush the fish fillets with oil on both sides.

    Lay them down in the air fryer basket in a single layer.

    Air fry for 4 minutes till they are ⅔ cooked. Take out and keep aside.

    To make the curry

    To make the gravy, take the remaining mustard oil (1 tsp.) in the same pan.

    Heat it and add mustard seeds and kalonji or nigella seeds.

    Allow them to sputter for 30 seconds.

    Add in the onions, sliced green chillies and ginger-garlic paste and cook till the onions are golden brown and ginger garlic paste is assimilated.

    This takes about 5-8 minutes on low heat.

    Add tomato paste along with spices -- cayenne, coriander powder, turmeric powder, garam masala (if using) and salt.

    Cook for about 5 minutes on low flame to assimilate everything.

    Add in a cup of water and the fried fish pieces.

    Cover and cook for about 3-4 minutes. Taste and adjust seasoning.

    Garnish with lemon juice, coriander leaves and serve hot with boiled rice.

    The gravy is slightly runny and goes well with rice.

    You will love this delicious curry.

    fish fillets in a spicy brown curry in a white plate.

    Tips

    1. You can also add 1 tsp. of mustard paste to the curry. This can be prepared by adding 2 tbsp. of water to 1 tsp. mustard seeds and blending it. I avoid it because it is very pungent.
    2. Buy fresh fish. Check the eyes. They should look clear and transparent. You can use Catla (Bengal carp) or any other firm fish with white flesh like cod, halibut or similar.
    3. The use of nigella seeds and mustard seeds in the tempering gives it a lovely taste. Also this curry is traditionally a bit runny so add water accordingly.

    📖 Recipe Card

    Bengali fish curry with fish fillets in a white plate

    Bengali Fish Curry Recipe

    Rachna Parmar
    This Bengali Fish Curry or Macher jhol is made with Rohu or Indian carp. It is delightfully spicy and tasty. You can cook the fish both on the skillet or in Air fryer.
    5 from 10 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Cook Time 15 mins
    Marination time 15 mins
    Total Time 30 mins
    Course Main Course | Curry
    Cuisine Indian
    Servings 4
    Calories 179 kcal

    Equipment

    • Air fryer

    Ingredients
     

    • 1 lb. Rohu fish fillets or any white firm flesh fish fillets or 500 gm.
    • 2 onions made into paste
    • 2 tsp. ginger paste
    • 1 tsp. garlic paste
    • 2 tomatoes made into paste
    • 1 tsp. mustard paste optional
    • 3 tbsp. Mustard oil for skillet frying OR
    • 2 tsp. mustard oil for Air frying
    • 1 tsp. mustard seeds
    • 1 tsp. Nigella seeds or kalonji
    • 1 tsp. cayenne or red chilli powder
    • 1 tsp. coriander powder
    • 2 tsp. turmeric powder
    • 1 tsp. garam masala optional
    • 1 tsp. lemon juice
    • 4-5 green chillies
    • chopped cilantro to garnish
    • Salt to taste

    Instructions
     

    • First, clean the fish and marinate it with 1 tsp. turmeric powder and salt and keep aside for 15 minutes.

    In the skillet

    • Heat 2 tbsp. of mustard oil in a skillet and cook the fish fillets till they are golden brown on both sides for about 2 minutes each side. They don't need to be fully cooked just browned. Keep aside.

    In the Air fryer

    • Preheat Air fryer at 200 C or 390 F for 3 minutes. Brush the air fryer basket with mustard oil. Also brush the fish fillets with oil on both sides.
    • Lay them down in the air fryer basket in a single layer. Air fry for 4 minutes till they are ⅔ cooked and look browned. Take out and keep aside.

    To make the curry

    • To make the gravy, take the remaining mustard oil in the same pan. Heat it and add mustard seeds and kalonji or nigella seeds. Allow them to sputter for 30 seconds.
    • Add in the onion paste, sliced green chillies and ginger-garlic paste and cook till everything is browned. This takes about 5-8 minutes on low heat.
    • Add tomato paste along with spices -- cayenne, coriander powder, garam masala (if using) and salt. Cook for about 5 minutes on low flame to assimilate everything.
    • Add in a cup of water and the fried fish pieces. Cover and cook for about 3-4 minutes.
    • Taste and adjust seasoning. Garnish with lemon juice, coriander leaves and serve hot with boiled rice.

    Notes

    1. You can also add 1 tsp. of mustard paste to the curry. This can be prepared by adding 1 tbsp. of water to 1 tsp. mustard seeds and blending it. This enhances the mustard taste in the curry. I avoid it because I find it very pungent. 2. Use of mustard oil really adds a lot to the flavour of the curry. But you can use olive oil or any other vegetable oil as substitute. 2. Buy fresh fish. You can use Catla (Bengal carp) or any other firm fish with white flesh like cod, halibut or similar. 3. The use of nigella seeds and mustard seeds in the tempering gives it a lovely taste. Also this curry is traditionally a bit runny so add water accordingly. 5. The nutrition values are for the air fryer version. For skillet version, each serve has 100 Calories more due to use of more oil.

    Nutrition

    Calories: 179kcalCarbohydrates: 12gProtein: 22gFat: 4gSaturated Fat: 1gCholesterol: 49mgSodium: 218mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 630IUVitamin C: 20mgCalcium: 54mgIron: 2mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    If you liked this recipe, please leave a star * rating. Thanks.

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    Reader Interactions

    Comments

    1. Laura says

      December 29, 2020 at 10:29 pm

      5 stars
      A very interesting recipe full of flavors, I will try the regular version

      Reply
    2. Kushigalu says

      December 29, 2020 at 10:58 pm

      5 stars
      Bengali is among my favrite Indian cuisnes. Love the flavor in this fish curry. So delicious.

      Reply
    3. Jess says

      December 29, 2020 at 11:28 pm

      5 stars
      I love that this can be made in an air fryer or on the stovetop. So versatile!

      Reply
    4. Capri says

      December 29, 2020 at 11:54 pm

      5 stars
      This was my first time making a Bengali Fish dish! Thanks for your detailed instructions! It turned out delicious!!

      Reply
    5. Toni says

      December 30, 2020 at 1:06 am

      5 stars
      I love how tasty and easy this is!! So good!

      Reply
      • Pria says

        February 02, 2023 at 8:24 am

        5 stars
        Delicious on first try. Easy to follow recipe.

        Reply
    6. Damyanti says

      January 06, 2021 at 11:40 am

      5 stars
      This is comfort food!

      Reply
    7. Rajlakshmi says

      January 19, 2021 at 5:55 pm

      oh boy!! I am definitely gonna try it with mustard paste.. This looks heavenly. It has been so long since I had a good fish curry. Love your recipes Rachna

      Reply
    8. Cinni says

      January 11, 2022 at 8:29 pm

      The fish fillets stick to the basket even after applying oil. Any tips on how not let them stick?

      Reply
      • Rachna says

        January 12, 2022 at 10:16 am

        Use parchment paper. That prevents them from sticking.

        Reply
    9. Anushree says

      March 14, 2022 at 6:58 am

      Where to get these fish steaks from?

      Reply
      • Rachna says

        March 14, 2022 at 11:20 am

        Try Indian or Bengali stores if you are in the US or UK. It is easy to source these in India. You can use any firm white fish in the recipe too like Mahi mahi.

        Reply
    10. Priti says

      May 26, 2023 at 7:36 am

      When should the mustard paste be added ?

      Reply
      • Rachna says

        May 26, 2023 at 10:51 am

        When you are adding onion paste, ginger garlic paste and sliced chillies.

        Reply

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