A traditional Bihari fish curry featuring tender fish simmered in a pungent, tangy mustard and garlic gravy. This light yet flavorful dish is a staple in Eastern India, best enjoyed with steamed rice.
Prep20 min
Cook25 min
Soak10 min
Servings4
Serving size: 355 g
388cal
32gprotein
11gcarbs
Ingredients
600 g Rohu Fish (Cut into 1.5-inch steaks)
1.5 tsp Turmeric Powder (Divided for marinade and gravy)
2 tsp Salt (Or to taste, divided for marinade and gravy)
5 tbsp Mustard Oil (Divided for marinade and cooking)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple North Indian stir-fry where bitter gourd is thinly sliced and cooked with onions and spices until crisp. Salting the karela beforehand mellows its characteristic bitterness, making it a delicious and healthy side dish that pairs perfectly with rotis or dal rice.
About Machli ka Jhor, Steamed Basmati Rice and Karela Bhujia
Light and tangy Machli ka Jhor with fluffy rice. A gut-friendly, flavorful homestyle meal that's truly comforting.
This bihari dish is perfect for lunch. With 805.6199999999999 calories and 39.059999999999995g of protein per serving, it's a muscle-gain option for your meal plan.
25gfat
1 tsp
Panch Phoran
(Indian five-spice blend)
2 pcs Tomato (Medium-sized, finely chopped)
1 tsp Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
2.5 cup Water (Warm)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Clean the fish steaks thoroughly and pat them completely dry with paper towels.
In a mixing bowl, combine the fish with 1 tsp turmeric powder, 1 tsp salt, and 1 tbsp of mustard oil.
Gently rub the marinade onto all sides of the fish. Set aside to marinate for 15-20 minutes.
2
Prepare the Mustard Paste
While the fish marinates, soak the yellow and black mustard seeds in 1/4 cup of warm water for 10 minutes to soften them.
Drain the water and transfer the soaked seeds to a grinder or blender.
Add the garlic cloves, ginger, and green chilies to the grinder.
Grind to a very smooth paste, adding 2-3 tablespoons of water as needed to facilitate grinding. A smooth paste is key to a good gravy.
3
Fry the Fish
Heat the remaining 4 tbsp of mustard oil in a wide, heavy-bottomed pan (kadai) over medium-high heat until it is very hot and just begins to smoke. This removes its pungent raw smell.
Carefully slide the marinated fish pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Shallow-fry for 3-4 minutes per side until the fish is golden brown and crisp.
Carefully remove the fried fish with a slotted spoon and set aside on a plate.
4
Cook the Gravy Base
Reduce the heat to low in the same pan with the remaining oil.
Add the panch phoran and let the seeds crackle for about 30 seconds.
Add the prepared mustard-garlic paste. Sauté on low heat for 4-5 minutes, stirring continuously. Cook until the raw smell is gone and oil begins to separate from the paste. Be careful not to overcook, as it will turn bitter.
Stir in the remaining 0.5 tsp turmeric powder, red chili powder, and coriander powder. Sauté for another minute until fragrant.
Add the finely chopped tomatoes and the remaining 1 tsp of salt. Cook for 5-7 minutes, until the tomatoes break down and become soft and mushy.
5
Simmer the Curry
Pour in 2.5 cups of warm water and stir everything together, scraping the bottom of the pan.
Increase the heat to medium-high and bring the gravy to a rolling boil.
Gently slide the fried fish pieces into the boiling gravy.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the fish to absorb the flavors without breaking apart.
Turn off the heat and garnish with freshly chopped coriander leaves.
6
Rest and Serve
Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to meld and deepen.
Serve hot with a side of steamed basmati rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Bitter Gourd (Also known as Karela, about 4-5 medium)
2 medium Onion (Thinly sliced)
3 tbsp Mustard Oil (For an authentic flavor, or use any vegetable oil)
1 tbsp Salt (For drawing out bitterness from karela)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Amchur Powder (Dried mango powder)
1 tsp Fennel Seeds (Coarsely crushed)
Instructions
1
Prepare the Bitter Gourd
Wash the bitter gourds thoroughly. Lightly scrape the rough outer skin with a peeler or knife, but do not peel it completely.
Slice them into thin, uniform rounds (about 1/4 inch thick). Remove and discard any large, tough seeds.
Place the slices in a bowl, add 1 tablespoon of salt, and toss well to coat.
Set aside for 30 minutes. This step is crucial for drawing out the bitter juices.
2
Remove Bitterness
After 30 minutes, the bitter gourd will have released a significant amount of water.
Take small handfuls of the salted slices and squeeze them firmly between your palms to extract as much liquid as possible.
Discard the bitter liquid. Set the squeezed bitter gourd slices aside.
3
Sauté Onions and Spices
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the crushed fennel seeds and let them sizzle for about 30 seconds.
Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown. Their sweetness is key to balancing the dish.
