Bengali style fish recipe
As per taste
Soak the mustard seeds in water for 15mins.
Clean the fish and marinate with little salt and Turmeric powder and keep for half an hour.
Heat oil in a pan and fry all the fishes batch wise and take care that the fish don't break. Note- heat the oil till it's smoking point otherwise the fish vl stick to the pan and then break while flipping.
Drain the fish in a kitchen towel.
Make a paste of soaked mustard seeds, green Chilli, little salt and garlic cloves with little water.
Take some oil in another pan. Add the mustard paste to the pan. Then add Turmeric powder and salt as per taste. Fry for 1-2mins. (note - if we fry mustard for long then it becomes bitter)
Add water and let the boil comes
Then add the fried fish one by one to the gravy and close the lid and let it cook on low flame.
When the gravy thickened and all the fishes coated with gravy put off the gas.
Your macher jhal is ready.
Serve the macher jhal with pipping hot steam rice and enjoy....