Shor Puti Macher Jhal: A Spicy and Mouth watering Bengali Fish Curry

– Begin by cleaning the fish thoroughly. Remove scales, gills, and internal organs. Rinse the fish under cold water to ensure it is clean. – In a bowl, add a pinch of turmeric powder (haldi) and salt. Mix well.t

– In a grinder, add 3 tablespoons of mustard seeds, 3 green chillies, 1-inch ginger, 6 garlic cloves, 1/2 teaspoon ajwain (optional), and a pinch of salt.

all ingredients

– Heat mustard oil in a pan or kadhai over medium heat. – Add a dry chili and a couple of bay leaves. This tempering enhances the flavors of the curry.

– Add 1 tablespoon  kalonji seeds and let them sizzle for a few seconds.

– Add the finely chopped onion and sauté until it turns golden brown.

– Toss in the roughly chopped tomatoes and cook for a minute until they soften.

add the masala paste to the pan along with a little water to adjust the consistency. Stir well to combine all the ingredients.add 1 tablespoon turmeric powder (haldi) and mix it into the masala paste.

– Reduce the heat to low and let the masala cook for about 1 minute to release its flavors.

– Carefully place the marinated fish into the pan, ensuring each piece is coated with the masala paste.

– Cover the pan and allow the fish to cook on medium to low heat for approximately 10 minutes or until it is fully cooked. Be careful not to overcook the fish, as it may become mushy.

– Once the fish is cooked, sprinkle the chopped coriander leaves on top for freshness and aroma.

Serve it hot with steamed rice to enjoy a truly authentic culinary experience.