Mourala macher jhal | Mourala macher recipe | Bengali Recipe of Small Fish

Mourala macher jhal is a Bengali delicacy and a comforting small fish curry. It is one of the most frequently prepared Bengali recipe of fish in almost every Bengali house. This mourala macher recipe is very popular in Bangladesh, West Bengal and Orissa. In this preparation, fried fishes are simmered in onion-tomato gravy with some spices. This scrumptious Bengali recipe fish is mostly relished with hot steamed rice.

About the recipe
How to make Mourala macher jhal (step wise photos)
Recipe Card

West Bengal and Bangladesh are both surrounded by multiple rivers. They have been a great source of fresh river fishes from ages. The availability of fishes is the primary reason behind the popularity and the huge demand of Fish Curries in these regions. This is the secret behind the huge variations of Fish curries in Bengali cuisine. Our old ancestors have left behind many supreme and simple varieties of fish curry recipe for us. Mourala macher jhal is one of the finest examples of it.

Since my childhood, I love eating fishes and especially fresh river water small fishes. I know it’s quite predictable for any Bong. Tangra mach, Puti mach, Mourala Mach, Kajoli mach are few of my favourites which always occupy top places on my list.

Bengali fish curry is undoubtedly one of the biggest examples of good cooking skills of a Bong. My mom is an exceptional cook and recipe for Bengali fish curry is her biggest forte. I have learnt all the tricks to prepare perfect and comforting fish curry recipes from her.

Till now, I have prepared many mourala macher recipe including Mourala Macher Jhal, Mourala Macher Jhol, Mourala Macher Tok, Mourala Macher Chorchori etc. I have already shared few of these recipes in my previous post.

When I was in Kolkata, I used to get fresh Mourala mach from the fish market. But in London, I get these small fishes in frozen blocks from Bnagladeshi fish shops. Though it’s a different experience but both tastes alike and equally delicious.

Mourala Macher jhal is a very simple and easy recipe and requires minimal effort to prepare the extraordinary fish curry. It requires very common ingredients to get prepared which are easily available in any Indian kitchen pantry. Though it gets ready very easily, but it tastes divine.

A bowl of Mourala Macher jhal with Plain rice is more than a comfort meal for me. I am pretty sure many of you are on the same side with me. If you are a Bong and you have not yet tried it, then I would highly recommend you try it at least once. I am pretty sure you are going to repeat it frequently.

Mourola Macher jhal with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share few interesting facts about Mourola Mach (Small Fish) and the recipe.

• The basic and important part before cooking Mourola mach (Small Fish) is to cut and clean the tummy of each of the fishes properly, otherwise the fishes will stink.
• To scale Mourola mach (Small Fish), rub them with salt for some time and wash them thoroughly.
• Wash them gently and marinate with Salt and Turmeric powder for at least ten minutes.
• Always use Mustard oil for cooking these fishes. It will give you best result.
• Fry the fishes moderately before adding into the gravy.

For this Mourala Macher recipe, first I have cut and cleaned the fishes and then marinated them with Salt and Turmeric powder for some time. Then I have deep fried them moderately in mustard oil and kept them aside.

Yes, mustard oil is the secret ingredient of any Bengali fish curry which gives extraordinary flavour and better taste.

In the same pan, add some nigella seeds for tempering and add sliced onion and cook it for 10 minutes until soft in texture.

Then add ginger-garlic paste and cook it till the raw smell goes away. After that, add salt, turmeric powder, red chilli powder and cook the masala for another 2-3 minutes on low flame.

Next, for this fish curry recipe, add tomatoes and cook them till mushy. Add cumin powder, coriander powder and cook it on lowest flame for another 2-3 minutes. Add 1-2 tablespoons of water to cook the masala if required.

Then add water for the gravy and green chillies into the pan. Cover the pan and put the flame in high until the gravy simmers. Then put the flame in low and take off the lid.

Add fried fishes into the gravy and give a gentle stir. Add some chopped coriander leaves on the top. Cover the pan and cook it in low flame for 5-6 minutes. Switch off the flame and put the pan down.

Many recipe for Bengali Fish Curry have already been shared in my previous posts. You can check few of them like

Mourala macher chorchori
Puti macher shorshe jhal
Tangra Macher Chorchori
Bata Macher Aloo Peyaj Diye Jhol

..And Many more…

• Mourala Mach (Small Fish), 250 grams
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 2 large Onions, thin sliced
• ½ tablespoon Ginger-garlic paste
• 2 large Tomatoes, sliced
• 3-4 Green chillies
• 3 tablespoons Coriander leaves, chopped
• ½ teaspoon Nigella seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• ½ teaspoon Cumin powder (Jeera)
• ½ teaspoon Coriander powder (Dhania)
• 1 cup Water, for gravy
• 3 tablespoons Mustard oil for cooking

1. Cut and clean the Mourala mach (Small Fish) by rubbing with salt and then wash them with water.
2. Marinate the fishes with salt, turmeric powder and keep them aside for 10-15 minutes.
3. Add mustard oil into the pan and wait until the oil is hot.
4. Put the flame in low and add the marinated Fishes into the pan.
5. Fry each side of the fishes for 2-3 minutes in medium flame. Once you have completed frying, keep them aside on a plate.
6. In the same pan, if required, add some more oil and wait until the oil becomes hot. Add Nigella seeds and let them crackle.
7. Add sliced onions and give a nice mix. Cook them in medium high flame for 8-10 minutes until the onions become soft. Stir in between.
8. Add ginger-garlic paste and give a nice mix. Cook it in low flame for another couple of minutes until the raw smell goes away.
9. Add salt, turmeric powder, red chilli powder and cook the masala for another 2-3 minutes on low flame.
10. Add tomatoes and give a nice mix. Cover the pan and cook it in low flame for 4-5 minutes till mushy.
11. Add cumin powder, coriander powder and cook it on lowest flame for another 2-3 minutes. Add 1-2 tablespoons of water to cook the masala if required.
12. Add water for the gravy, green chillies into the pan and give a nice stir. Cover the pan and put the flame in high until the gravy simmers.
13. Add fried fishes (Step 5) into the gravy and give a gentle stir.
14. Add some chopped coriander leaves on the top and mix it. Cover the pan and cook it in low flame for 5-6 minutes.
15. Switch off the flame and put the pan down.

Transfer the mourala macher jhal into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Pair up the dish with steamed rice and enjoy your comfort meal.

Mourala macher jhal | Mourala macher recipe | Bengali Recipe of Small Fish

Serves: 6 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

To marinate the fish

• Mourala Mach (Small Fish), 250 grams
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

Other ingredients

• 2 large Onions, thin sliced
• ½ tablespoon Ginger-garlic paste
• 2 large Tomatoes, sliced
• 3-4 Green chillies
• 3 tablespoons Coriander leaves, chopped
• ½ teaspoon Nigella seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• ½ teaspoon Cumin powder (Jeera)
• ½ teaspoon Coriander powder (Dhania)
• 1 cup Water, for gravy
• 3 tablespoons Mustard oil for cooking

Instructions

1. Cut and clean the Mourala mach (Small Fish) by rubbing with salt and then wash them with water.
2. Marinate the fishes with salt, turmeric powder and keep them aside for 10-15 minutes.
3. Add mustard oil into the pan and wait until the oil is hot.
4. Put the flame in low and add the marinated Fishes into the pan.
5. Fry each side of the fishes for 2-3 minutes in medium flame. Once you have completed frying, keep them aside on a plate.
6. In the same pan, if required, add some more oil and wait until the oil becomes hot. Add Nigella seeds and let them crackle.
7. Add sliced onions and give a nice mix. Cook them in medium high flame for 8-10 minutes until the onions become soft. Stir in between.
8. Add ginger-garlic paste and give a nice mix. Cook it in low flame for another couple of minutes until the raw smell goes away.
9. Add salt, turmeric powder, red chilli powder and cook the masala for another 2-3 minutes on low flame.
10. Add tomatoes and give a nice mix. Cover the pan and cook it in low flame for 4-5 minutes till mushy.
11. Add cumin powder, coriander powder and cook it on lowest flame for another 2-3 minutes. Add 1-2 tablespoons of water to cook the masala if required.
12. Add water for the gravy, green chillies into the pan and give a nice stir. Cover the pan and put the flame in high until the gravy simmers.
13. Add fried fishes (Step 5) into the gravy and give a gentle stir.
14. Add some chopped coriander leaves on the top and mix it. Cover the pan and cook it in low flame for 5-6 minutes.
15. Switch off the flame and put the pan down.