Spicy Bata Fish Curry (Bata Macher Jhal) Recipe

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 for garnish optional

• Soak the mustard seeds, cumin seeds and Kashmiri red chili in warm water for 1 hour.

To fry the fish

• Wash and clean the fish. Rub with turmeric powder and salt, then set aside for 10 minutes.
• Heat oil in a pan. When the oil is hot, add the fish pieces one by one.
• Fry until both sides are golden. Remove and keep aside.

To make the spice paste

• Drain the soaked spices and transfer them to a blender jar.
• Add garlic, chopped onion and a pinch of salt. Blend into a smooth paste, adding 1–2 tablespoons of water only if necessary. The salt helps achieve a smooth texture.

To assemble the curry

• Heat a tablespoon of the same oil used for frying in the pan.
• Add the bay leaf and nigella seeds. When they begin to crackle, add the prepared spice paste.
• Sauté the paste on medium heat for 4–5 minutes until the oil separates.
• Add tomato slices, green chili, salt and turmeric. Sauté for about a minute.
• Pour in 1 cup water and bring to a gentle boil. Carefully add the fried fish, cover and cook for 6–7 minutes over medium heat, turning the fish once to cook evenly.
• Taste and adjust salt if needed.
• Stir in chopped coriander leaves, turn off the heat and serve hot with steamed rice.