Fish is believed to be the first love of Bengalis. It is witnessed that Benalis have been consuming fish for a long time on a regular basis. It is the staple food in Bengal, because of its availability. Fish is prepared in various ways in the state - fried, gravy, and more. But the fish dish which is most popular is the one prepared in mustard paste.
This traditional recipe, called Sabji Diye Macher Jhol, is one of those recipes that connect the Bengalis. This dish could be literally found in every Bengali home, and is served during festivals, special occasions or even on regular days. The vegetables added to the curry makes it more healthy and nutritious.
Fish curry is generally associated with India, especially with the state of Bengal. Apart from India, Sri Lankan is said to have created the ‘Fish Head Curry’ recipe. The roots of this recipe are also found in Bangladesh. Apart from Bengal, fish curries are loved in its neighbouring state Bihar, and are called by names as ‘Machha Jhola’ or ‘Machak Jhor’. The style of preparation is different in both the states, but the one recipe that remains common is the ‘Mustard Sauce Fish Curry’. This fish curry tastes soulful when served with a plate of steamed rice. It is often prepared during ‘Jamai Shoshti’ - a Bengali celebration.
Here’s the recipe for Sabji Diye Macher Jhol.
Ingredients:
- 850 gms fish (use rui, katla, or gurjali)
- 120 gms ridge gourd
- 100 gms pointed gourd
- 100 gms potato
- 50 gms bori (dried lentil dumplings)
- ¾ tsp panch phoron
- 1 tbsp cumin powder
- ½ tbsp coriander powder
- ½ tsp turmeric powder
- Salt, to taste
- 1 tbsp ginger paste
- 6-7 green chillies
- ½ cup mustard oil
- Coriander leaves, for garnishing
For marination:
- 1½ tsp salt
- ¾ tsp turmeric powder
Method:
- Take fish in a bowl and add salt, turmeric powder, and leave it for marination.
- Now, chop all the vegetables.
- Heat mustard oil in a pan and fry the boris until they turn golden brown.
- Now, fry the marinated fish until it turns crispy and brown.
- Fry the chopped vegetables.
- In the same pan containing oil, turn the flame on low and add all the spices and mix well.
- Then, add ginger paste and salt, and cook until the raw smell goes off.
- Now, add two tablespoons of water and green chillies.
- Keep stirring till the masala starts leaving oil from the sides.
- Now, add water as per consistency and let it come to a boil.
- Add fish and cover the pan, cook over low-medium heat.
- Once the vegetables are cooked, add the boris to the curry and mix well.
The curry is ready to be served.
