Indian · Dinner
Bengali Mustard Fish Curry
Bengali Fish Curry (Machher Jhol)
A light Bengali fish curry of mustard-oil-fried fillets in a thin tomato-and-potato gravy, perfumed with nigella seeds and green chilli.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
16gFat
18gCarbs
4gSugar
3gFiber
680mgSodium
75mgChol
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Instructions
1
Prep
Pat fish dry. Rub 400g fillet pieces with 0.5 tsp salt and 0.5 tsp turmeric; rest 5 minutes. Peel and cut 2 small potatoes into 1-inch wedges. Grate 2 tsp ginger. Finely chop 2 medium tomatoes. Slit 4 green chillies lengthways. Measure spices and have 500ml hot water ready.
2
Fry 1
Heat 3 tbsp mustard oil in a heavy skillet over medium-high until just smoking. Lower to medium. Slide fish into oil in batches if needed, fry 2 minutes per side until golden and lightly crisp. Remove and set aside—fish will finish in the gravy.
3
Fry 2
Add potato wedges to the same pan, fry 5 minutes on medium turning occasionally, until edges golden and potato is half-cooked. Remove and set aside.
4
Bloom
Add remaining 2 tbsp mustard oil, lower heat to medium. Add 1 tsp nigella seeds, 2 bay leaves, and 4 dried red chillies; sizzle 20 seconds until fragrant. Add ginger, cook 30 seconds until raw smell fades.
5
Build
Add chopped tomatoes, 1.5 tsp Kashmiri chilli powder, 1 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, and 0.5 tsp salt. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at edges. Pour in 500ml hot water and add slit green chillies.
6
Simmer
Bring to medium heat simmer. Add half-cooked potatoes, simmer 6 minutes until tender. Gently slide fried fish into gravy, simmer 3 minutes on low—do not stir, spoon gravy over fish until it flakes easily at 63°C.
7
Rest and plate
Rest 2 minutes off heat. Transfer to bowls, garnish with 2 tbsp fresh coriander. Serve with steamed basmati rice, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) white fish fillet
- 2 small Yukon gold potatoes
- 2 medium tomatoes
- 5 tbsp mustard oil
- 4 dried red chillies
- 4 green chillies
- 2 bay leaves
- 1 tsp salt
- 1.5 tsp turmeric
- 1 tsp nigella seeds
- 2 tsp fresh ginger
- 1.5 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp fresh coriander