Chanda Machher Jhal
Chanda machher jhal is a spicy Bengali curry for small chanda fish, cooked in mustard oil with chile, turmeric, tomato, and a sharp mustard-cumin base. The gravy is bold and red-gold, suited to hot rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Salt and turmeric the chanda fish, then fry them lightly so they hold together.
Cook tomato, mustard paste, cumin paste, chile powder, and green chiles in mustard oil.
Add water and simmer until the gravy tastes sharp and spicy.
Return the fish and cook gently until coated with the jhal.
Finish with cilantro and serve with rice.
π· Perfect Pairings
Complete your meal with these
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