Authentic Maithili Macher Jhol with Warm Steamed Rice
Experience the comforting flavors of Mithila with this traditional fish curry, simmered in a tangy mustard and tomato gravy. Served alongside fragrant steamed rice, it offers a deeply satisfying taste of rural Bihar.
50min
Total Time
4
Servings
Bihari (Maithili)
Cuisine
Recipe
1
Marinate the fish pieces with a pinch of turmeric and salt, then set aside for 15 minutes.
2
Grind the mustard seeds, cumin seeds, garlic, and ginger into a smooth paste using a little water.
3
Heat mustard oil in a heavy-bottomed kadhai until smoking point, then lower the heat slightly.
4
Shallow fry the fish pieces until golden brown on both sides and remove them to a plate.
5
In the same oil, add fenugreek seeds and let them sputter and turn golden.
6
Add the ground mustard-garlic paste, turmeric powder, and red chili powder, sautéing until oil separates.
7
Add the chopped tomatoes and cook until they turn soft and mash completely into the masala.
8
Pour in two cups of water, bring the gravy to a rolling boil, and season with salt.
9
Gently slide the fried fish pieces into the boiling gravy along with slit green chilies.
10
Simmer for 8-10 minutes on medium heat until the gravy thickens to desired consistency.
11
Garnish with fresh coriander leaves and serve piping hot with warm steamed rice.
Ingredients
500g fresh river fish pieces, cleaned and washed
2 tbsp yellow mustard seeds
1 tsp cumin seeds
4-5 cloves garlic
1 inch ginger piece
2 medium tomatoes, finely chopped
1 tsp turmeric powder
1 tsp red chili powder
3 tbsp mustard oil
1 tsp fenugreek seeds
2 green chilies, slit
Salt to taste
Fresh coriander leaves for garnishing
Warm steamed rice for serving
*This AI-generated recipe may contain inaccuracies.