This simple machh’er jhaal (“jhaal” being the Bangla word for hot) sits somewhere between a jhol, which is a light thin curry, and a rosha or kaliya, which are more elaborate and heavy preparations. There are several variations of a jhaal—some use mustard, some don’t. Some use onions, some don’t. Even the tempering can vary depending on the fish. All of them are jhaal, i.e., hot—the heat coming either from mustard or chillies, or often both.

This particular recipe comes from our neighbour and my mother’s good friend Aditi Bhowmik. It is easily one the top five fish curries I have tasted. This Poila Boishakh, get some fresh Rui or Katla from the market and give this recipe a try.

We've served this machh'er jhaal today with Tulaipanji (siddha). For a limited time only, Amar Khamar is offering Bong Eats viewers a small discount on all products on their website. Go to https://go.bongeats.com/amarkhamar, or use the code BONGEATS at checkout at https://www.amarkhamar.com/.

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