Trust a Bengali to know his fish.Bengali fish curry also known as maccher jhol.A staple main course.Everyone has that one favorite.Be it 'Rohu' or 'Katla','Ilish' or 'shutki','Koi' or 'pabda'. Ilish or Hilsa is a delicacy which sings to every Bong.Fish curry rice is a typical Sunday lunch.You can also try the Sindhi fish curry if fish is your favorite delicacy
Some like it fried or in gravy. Others grilled or baked.
Make a sweet sauce or cook it with yogurt and vegetables.
It also has a distinct taste.
One needs to adapt to it if you are a non-Bengali.
Importance of fish in Bengali culture
Fish is a important part of wedding rituals.It depicts fertility. Groom touches and sends fresh fish to the bride's home prior to the wedding. In many families, widows are forbidden to eat Ilish.
Sad but true! Some would actually wish their husband permits them to eat it after he is gone as his last wish.
There are two types of fishes. Salt water and fresh water fish. Ganges is the lifeline of Bengal.
Connoisseurs love their fish in a particular way. It is said you can cook Ilish in 108 ways. It ain't just one element, it is a world of culinary encyclopedia one discovers.
Scroll below to read the recipe of Bengali fish curry
Bengali fish curry
- 500 gm fish Rohu/Tilapia or any fish with firm flesh
- 1 tbsp mustard powder
- 1 tsp red chilli powder
- 1 ½ tsp turmeric powder
- ½ tsp nigella seeds
- 4 tbsp mustard Oil
- 2 cups water
- 2 green chillies
- Salt to taste
- Marinate fish with salt and turmeric powder for 10 min.
- Heat the mustard oil and shallow fry the fish and keep aside.
- Mix spices salt, turmeric powder, red chilli powder in a small bowl with 1 cup water.
- In the remaining oil add nigella seeds and let it crackle.
- Add the spice mix to it. Let it cook for 2 min or until oil separates
- Add fish to it and bring it to boil and let it cook for another 2 minutes.
- Mix mustard powder in 1 cup water and add this to fish.
- Let it cook for 4-5 minutes.
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