Bata Macher Jhal recipe is a delicious Bengali fish curry made with Labeo bata (bata fish), mustard seeds and a blend of aromatic spices. It’s simple to prepare and enjoyed by people of all ages.
Bata is a small freshwater fish commonly found in India and Bangladesh, which makes bata macher jhal a familiar dish in West Bengal and Bangladesh. You can substitute bata with other tender varieties such as pabda, parse, hilsa or any small white fish you prefer.
Jhal means spicy, and this version balances mustard’s pungency with mellow Kashmiri red chili for color and flavor without too much heat. If you prefer, use deseeded dried red chili or a little chili powder.
Key ingredients include mustard oil, nigella seeds (kalonji), tomato, green chili and a smooth spice paste made from black mustard seeds, cumin seeds, Kashmiri dry red chili, onion and garlic. The dry red chili adds depth and a pleasant aroma to the curry.
Serve this bata macher jhal with steamed rice and enjoy with your family.
Recipe
Bata Macher Jhal Recipe
Ingredients
For Fish Fry
- 4 Bata fish
- ½ teaspoon turmeric powder
- Salt as required
For Spice Paste
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 Kashmiri dry red chili non-spicy
- 1 garlic clove
- 1 tablespoon chopped onion
- A pinch of salt
For The Gravy
- 1 tablespoon mustard oil
- 1 bay leaf
- ½ teaspoon nigella seeds
- ½ teaspoon turmeric powder
- 1 green chili
- 1 cup water
- 1 tomato, sliced
- Salt as required
- 2 tablespoon chopped coriander leaves optional
Instructions
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Soak the mustard seeds, cumin seeds and Kashmiri red chili in warm water for an hour.
To Fry the Fish
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Wash and clean the fish well. Rub with turmeric and salt, then rest for 10 minutes.
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Heat oil in a pan. When hot, add the fish pieces one by one.
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Fry until both sides are golden. Remove and set aside.
To Make the Spice Paste
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Drain the soaked mustard, cumin and Kashmiri chili and add to a blender.
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Add garlic, chopped onion and a pinch of salt. Blend to a smooth paste, adding 1–2 tablespoons of water only if needed.
To Assemble Bata Macher Jhal
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Heat a tablespoon of mustard oil in the pan used to fry the fish.
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Add bay leaf and nigella seeds; when they start to crackle, add the prepared spice paste.
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Sauté the paste over medium heat for 4–5 minutes until the oil separates.
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Add tomato slices, green chili, turmeric and salt; sauté for a minute.
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Add one cup of water and bring to a boil. Gently add the fried fish, cover and cook for 6–7 minutes over medium heat, flipping once to cook evenly.
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Taste and adjust seasoning if needed. Stir in chopped coriander leaves and turn off the heat.
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Serve the bata macher jhal hot with steamed rice.
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