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Machh'er Jhal, shorshe posto diye—Bengali fish curry recipe with mustard & poppy

This simple machh’er jhaal (“jhaal” being the Bangla word for hot) sits somewhere between a jhol, which is a light thin curry, and a rosha or kaliya, which are more elaborate and heavy preparations. There are several variations of a jhaal—some use mustard, some don’t. Some use onions, some don’t. Even the tempering can vary depending on the fish. All of them are jhaal, i.e., hot—the heat coming either from mustard or chillies, or often both.

This particular recipe comes from our neighbour and my mother’s good friend Aditi Bhowmik. It is easily one the top five fish curries I have tasted. This Poila Boishakh, get some fresh Rui or Katla from the market and give this recipe a try.

???? We’ve served this machh’er jhaal today with Tulaipanji (siddha). For a limited time only, Amar Khamar is offering Bong Eats viewers a small discount on all products on their website. Go to https://go.bongeats.com/amar-khamar, or use the code BONGEATS at checkout at https://www.amar-khamar.com/.????

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???? RECIPE WITH INGREDIENT LIST ????
https://bongeats.com/recipe/shorshe-posto-diye-machher-jhal/
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???? RELATED VIDEOS
???? Katla machh’er kaliya: https://youtu.be/kzVcz8X_waw
???? Shobji diye rui machher jhol: https://youtu.be/KEFoA6p1FjY
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26 Replies to “Machh'er Jhal, shorshe posto diye—Bengali fish curry recipe with mustard & poppy”

  2. Bong eats, as far as I have noticed your videos are perfect for beginners. I am in class 11 and all the dishes that I cook are from your channel. I've learnt each and everything (beginning from the proper way of putting in the vegetables in the kadhai to when flame needs to be kept high or low; maa and thamma tries to help out but I like to make it completely on my own 😉 )from your channel, and thank you for such wonderful guidance. I've even learnt the chapati rolling from your videos and to my surprise the Radhaballabhi that I made one day was liked by all, they turned out almost round. My request to you is, please could you make a video on some of the basics? Like chapati rolling, grinding spices on the shil nora, different vegetable chopping styles, etc. Family members always help out, but with your guidance it becomes a lot easier due to the specific tricks and steps that you mention and thus we can make it completely on our own without anybody's help! I would feel very grateful if you would bring a video on this. Thank you for everything ☺️

  4. Sada tiley oi flavour asbe na.Ami to suryodoy companir postor pouch kini rs.25/-…etey darun kaj choley Jay 3joner dish ranna korley.

  5. It is one of the most oldest and common dishe of rhar Bangla. Every person who is from burdhaman, bankura, purulia, nodia knows how to prepare this.

  6. Great recipe! It's a suggestion that more such recipes from neighbours/ relatives / friends with a slight into on their technique, would add to the homeliness in a sense! Genuine suggestion! Loved the video! Keep up the great work!

  8. Ami arokom fish recipe bhalobasi, Amar sosur bari Mane Bihar side e akrokom maachh er jhal banai, jetao bes khete bhalo lage. Ektu onnorkom Bengal side er theke. Tomader ke ki janale tomra try kore dekhbe , kibhabe janano jabe?

  9. I've learnt to make jhaal without onion and garlic which makes the mustard and poppy paste even more important.

  10. Ei jhal ta besi bhalo jay tangra ba pabda diye … rui macher sathe ei jhol ta Khub bhalo complement kore na

  11. I am an Odia. My mom cooks this almost every time when when papa brought fish. We call it ‘macha chadchadi’.

  15. This b a very common recipe which every household does jokhn shorse posto dutoi rannaghor e olpo poriman e thake. Kudos insiya n saptarshi for delivering it in such a perfect manner. You guys are really amazing

  16. nice recipe.
    do try to make fish fry recipe of 6 ballygunj place .. they put a layer which i hv personally liked

  17. Tulaipanji chal ta jhorjhore kore bhat korte gele kotokhon sheddho korte hoy?

  19. one of my favourite fish recipe. We usually cook rohu/ catla fish like this. Just add coriander leaves for garnishing.

  21. Guys please help with a substitute for posto. We live in Singapore and posto is banned here.

  24. One request Bong eats, can you please share a good sumptuous meal for the occasion of Poila Boishak.

  25. Being a Ghoti, I have enjoyed this recipe since my childhood, my thakumaa used to make it. Sometimes she even used to add thin slices of potatoes in this and it really tasted great. Adding posto to shorse not only enhances the taste bu it also good for people who can't digest much amount of shorse. Thanks for sharing this recipe on your channel.

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