Khoyra Macher Jhal
Tender Khoyra fish simmered in a rich, pungent mustard and tomato gravy seasoned with nigella seeds.
👩🍳 Process
Heat mustard oil in a pan. Fry the pre-seasoned Khoyra fish on both sides until golden brown. Remove from the pan and set aside. ▶ 1:05 medium
In the same oil, temper with nigella seeds (kalo jeere) and then add sliced onions. Sauté until the onions turn translucent. ▶ 2:20 medium
Add green chili paste and stir well to cook off the raw smell. ▶ 3:24 medium
Add the chopped tomato pieces and stir to combine. ▶ 3:39 medium
Add salt, turmeric powder, a pinch of red chili powder, and a splash of water. Mix and cook the spices well. ▶ 3:53
Cover the pan and cook for 3 minutes until oil starts separating from the spices. ▶ 5:01 3 min · low
Add the prepared white mustard paste and poppy seed paste mixture along with a little water. Mix well and let it simmer for 1 minute. ▶ 5:18 1 min
Pour in about half a cup of water for the gravy and stir. ▶ 5:45
Add whole green chilies and gently place the fried fish into the gravy. Ensure the fish is partially submerged in the sauce. ▶ 6:38
Cover and cook for 3 minutes so the fish absorbs the flavors. ▶ 7:21 3 min · medium-low
If the gravy has dried up too much, add a little more water and simmer for 1 minute. ▶ 8:15
Sprinkle chopped coriander leaves over the curry, mix gently, and let it cook for another minute. ▶ 8:39 1 min
Turn off the heat, cover the pan, and let it rest for 5 minutes before serving. ▶ 9:05 5 min
