Authentic Maithili Machher Jhol with Warm Steamed Rice
A comforting classic from the Mithila region featuring tender river fish simmered in a delicate, spiced mustard gravy. This traditional preparation highlights aromatic indigenous herbs and makes for a wholesome, soul-satisfying meal.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Marinate the fish pieces with a pinch of turmeric powder and salt, then set aside for fifteen minutes.
2
Heat mustard oil in a heavy-bottomed pan until smoking hot, then shallow fry the fish pieces until golden brown and remove.
3
In the remaining oil, splutter mustard seeds and cumin seeds, followed by ginger paste and slit green chilies.
4
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
5
Stir in the yellow mustard paste, turmeric powder, red chili powder, and salt, sautéing gently for a couple of minutes.
6
Pour in two cups of warm water to create the thin gravy and bring it to a rolling boil.
7
Carefully slip the fried fish pieces into the simmering broth and cook on medium heat for ten minutes.
8
Garnish with freshly chopped coriander leaves and serve hot alongside bowls of steaming white rice.
Ingredients
500g freshwater fish pieces, cleaned and washed
2 tablespoons mustard oil
1 tablespoon black mustard seeds
1 teaspoon cumin seeds
2 tablespoons yellow mustard paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 medium tomatoes, finely chopped
2 green chilies, slit
1 teaspoon fresh ginger paste
Salt to taste
Fresh coriander leaves for garnish
Warm steamed rice for serving
*This AI-generated recipe may contain inaccuracies.