This fish curry is best enjoyed with a plate of rice
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.
The curry is ready to be served.