Bata Macher Jhal/Labeo Bata In Mustard Gravy Recipe

Recipe By Slurrp

Bata Macher Jhal, also known as Labeo Bata in Mustard Gravy, is a popular Bengali fish curry made with Labeo Bata fish cooked in a spicy mustard gravy. The fish is marinated with turmeric and salt, then fried until golden brown. The mustard gravy is made with a paste of mustard seeds, green chilies, and spices, giving the dish a tangy and flavorful taste. Bata Macher Jhal is typically served with steamed rice and is a delicious and satisfying meal for fish lovers.

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20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Bata Macher Jhal/Labeo Bata In Mustard Gravy
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ingredients serve

Ingredients for Bata Macher Jhal/Labeo Bata In Mustard Gravy Recipe

  • 125 gram Labeo Bata Fish
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Salt
  • 1 tablespoon Mustard Oil
  • 1/2 tablespoon Mustard Seeds
  • 1.13 En Chilies
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Red Chili Powder
  • 1/4 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Bata Macher Jhal/labeo Bata In Mustard Gravy Recipe

Cooking Directions

  • STEP 1.Marinate the Labeo Bata fish with turmeric and salt, and let it sit for 15 minutes.
  • STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
  • STEP 3.In the same pan, add mustard seeds, green chilies, and spices. Grind into a smooth paste.
  • STEP 4.Heat oil in a separate pan and add the mustard paste. Cook for a few minutes.
  • STEP 5.Add water, salt, and turmeric powder to the pan and bring it to a boil.
  • STEP 6.Add the fried fish to the gravy and simmer for 5-7 minutes until the fish is cooked through.
  • STEP 7.Garnish with coriander leaves and serve hot with steamed rice.

Cooking Tips

  • Make sure to marinate the fish for at least 15 minutes to enhance the flavor.
  • Frying the fish until golden brown adds a crispy texture to the dish.
  • Adjust the amount of green chilies according to your spice preference.
  • You can add a pinch of sugar to balance the flavors if desired.

Storage and Serving

  • Bata Macher Jhal is best served hot with steamed rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
Nutrition
value
13
calories per serving
< 1 g Fat< 1 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    < 1mg
  • Vitamin A
    358mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    14mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp