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Bhetki Maacher Jhal

Bhetki Maacher Jhal

Bhetki Maacher Jhal. Gorgeous Bhetki steaks. The zing of mustard. The fire of chillies. A generous glug of mustard oil, and if you choose, a profusion of chopped coriander leaves. Enjoy !!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Bengali


  • 5 pieces bhetki fish
  • 1/3 cup tomato puree
  • 2 tbsp yellow mustard seeds
  • 1 tbsp black mustard seeds
  • 1/2 tsp kalonji or nigella seeds
  • 2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 7-8 green chillies slit
  • 4 tbsp mustard oil
  • salt to taste
  • a handful of coriander leaves finely chopped, optional


  • Soak the black and yellow mustard seeds in warm water for 15 odd minutes. Drain from water, make a smooth paste with 4-5 green chillies and a pinch of turmeric powder.
  • Add 3/4 cup of water to the mustard paste, mix well. Strain the mustard paste and keep the mustard water aside.
  • Smear the fish with a little salt and turmeric powder. Heat 2 tbsp oil and shallow fry the fish. Keep aside.
  • Add 1 tbsp of oil to the same pan. Throw in the kalonji and remaining green chillies. Allow the spices to splutter.
  • Gently add the tomato purée, sprinkle the turmeric powder, red chilli powder and a little salt, give it a good stir and patiently cook over a medium flame till oil starts to separate from the masala.
  • Now gently place the fried fish in the curry, pour the mustard water and cook over a low flame, 7-8 minutes or so.
  • Finish with a generous drizzle of mustard oil and a good handful of chopped coriander leaves. Serve hot .