Maacher Jhaal

Recipe Description

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.


  • 4 pieces of carp, scaled and cleaned
  • 1 large, ripe tomato, chopped
  • 2 tbs of fresh mustard paste
  • 1 tsp of ground turmeric|turmeric powder
  • 2 tbsp of oil
  • 2 green chilis, slit vertically
  • salt to taste
  • 1 sprig of cilantro|coriander, chopped finely


  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.
This article uses material from the "Maacher Jhaal" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License