Maachher Jhol

Recipe Description

* Ethnicity - Bengali, East Indian
* Type of meal - Party, Lunch, Dinner


  • 1 lb fish (preferably freshwater like carp or catfish with skin and bones cut into steaks ¾'' thick)
  • 1 cup mustard oil
  • 1 - 1½ tbsp mustard paste
  • 2 tbsp ground turmeric|turmeric
  • 5 - 6 chile pepper|hot peppers
  • juice of 1 lemon
  • salt to taste


  1. Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes.
  2. Heat mustard oil in a deep pan and fry fish lightly until golden yellow on both sides.
  3. Dissolve mustard paste, remaining turmeric and salt in 1.5 cups hot water.
  4. Slice chile pepper|hot peppers lengthwise and add to the mustard sauce.
  5. Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it.
  6. Simmer until fish is tender and sauce has thickened slightly.
  7. Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.
This article uses material from the "Maachher Jhol" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License