Bata Macher Aloo Peyaj Diye Jhol | Labeo Bata Fish Curry with Potato & Onion

Bata Macher Aloo Peyaj Diye Jhol | Labeo Bata Fish Curry with Potato & Onion

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 5 Persons

Bata Macher Aloo Peyaj Diye Jhol is one of the most famous and economic dishes of every Bong house. In this preparation, fried Labeo Bata Fishes are cooked with Potatoes, Tomatoes and Onions in ground Cumin-Coriander spices and whole Cumin seeds. Bata Macher Aloo Peyaj Diye Jhol has its own amazing flavour and it goes superb with steamed Basmati rice.

My mother is a brilliant cook and Bengali fish curry is her biggest forte in cooking. I have learnt this recipe from my mother. She can create magic by cooking Bata mach (Labeo Bata Fish) in many ways. This preparation is one of them. It can be prepared with Mustard sauce, Poppy seeds paste and seasonal vegetables like, pointed Gourd (parwal), ridge Gourd and Cauliflowers. It can be prepared both dry and with gravy and even as crispy fry too.

Bata Macher Aloo Peyaj Diye Jhol is a pure Bengali delicacy and of course the comfort food of every Bengali house. Though it tastes superb still it is a very simple and easy recipe. It requires very limited ingredients to get prepared. But before jumping into the recipe I like to share few interesting facts of Bata mach (Labeo Bata Fish).

What is Bata mach (Labeo Bata Fish)?

Labeo Bata Fish is one of the most popular and easily available fishes in India and Bangladesh. It is most commonly known as Bata Mach (Fish).

The main reason behind its popularity is that it is almost always available in market at affordable price. It is not a seasonal fish.

Next reason of its popularity is its amazing taste. It has fleshy body with very thin bones.

How to cook Bata mach (Labeo Bata Fish)?

In this preparation I have used medium sized Bata mach (Labeo Bata Fish). First, I have fried the fishes in Mustard oil and then I have cooked the gravy in the same oil. It enhances the flavour of the gravy. For any Bengali style fish preparation, always use Mustard oil for best flavour. I have used less spices for the gravy because the gravy of the dish is not very rich.

I have used Potatoes, Onions and Tomatoes in this preparation. For Bongs, fish curry is incomplete without Potatoes.

I have used Cumin seeds for tempering. I have used Cumin powder, Coriander powder and fresh Cilantro herbs for flavouring. For Bengali Macher Jhol, its compulsory to use Dhone-Jeere (Coriander-Cumin).

Bata Macher Aloo Peyaj Diye Jhol has its own amazing flavour and it goes superb with steamed Basmati rice. Normally, Bongs prefer fish curries with plain Rice rather than flavoured rice or bread. If you are a fish lover like me then I am sure you won’t need any other sides to complete the meal. You must try this recipe once to believe me.

Bata Macher Aloo Peyaj Diye Jhol is a light and healthy dish. It can be a great addition to your regular diet.

Ingredients:

• Bata Mach (Labeo Bata Fish), 10 medium pieces
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 1 large Potato, cut into thick wedges
• 2 red Onions, thin sliced
• 2 Tomatoes, vertically cut into 6 pieces
• 2 green Chillies
• 2 tablespoons Cilantros, chopped
• ½ teaspoon Cumin seeds (Jeera)
• 1 teaspoon Turmeric powder (Haldi)
• 2 teaspoons Cumin powder (Jeera)
• 2 teaspoons Coriander powder (Dhania)
• Salt to taste
• Mustard oil for cooking
• 1 glass Water for gravy (Quantity can be varied as per desire consistency)

1. Cut and clean the Bata Mach (Labeo Bata Fish) and marinate them with Salt, Turmeric powder and keep them aside for 10 minutes.
   
   
   

2. Add Oil into the pan and wait until the oil is hot.
3. Put the flame in low and add the marinated fishes into the pan.
   

4. Fry them from both sides for a minute in medium high flame.
5. Once the bottom side is done, turn the fishes very gently and fry another side.
   

6. Once the fishes are done keep them aside on a plate.
   

   Tip: Don’t overcook the fishes, otherwise the fishes will become chewy. During the time of frying don’t turn the fishes more than two times. The fish may break.

7. In the same pan add Cumin seeds and cook for 30 seconds in medium high flame.
   

8. Add Onions and give a nice mix.
   

9. Cook them for 3-4 minutes until the Onions become translucent.
10. Add Potatoes, green Chillies and give a nice mix.
    

11. Cover the pan and cook them in low flame for 5 minutes. Stir occasionally.
12. Add Tomatoes and mix them properly.
    

13. Cover the pan and cook them for another minute.
14. Add Salt, Turmeric powder and give a nice mix.
    

15. Cover the pan and cook them until the vegetables get tender.
16. Add Cumin powder, Coriander powder and give a nice mix.
    

17. Cook them in low flame for another minute.
18. Add water and cover the pan.
    

19. Put the flame in high and cook until the gravy starts simmering.
20. Put the flame in low and add fishes (Step 6) into the pan.
    

21. Sprinkle chopped Cilantros over the top.
    

22. Cover the pan and cook the fishes for 2 minutes in medium low flame.
23. Take off the lid and flip the fishes delicately.
24. Cover the pan and cook them in lowest flame for 1-2 minutes.
25. Don’t stir the fishes in between and switch off the flame.