In my home, both me and my husband are fond of oily fishes. While Ilish or Hilsha, being the undisputed king, is our eternal love, we also love other oily fishes like Koi, Boal, Aar, Basa and so on. Maa cooks excellent Basa Macher Jhal where mustard paste is used for the gravy. The recipe is almost same as Shorshe Ilish and tastes utterly delicious. You can find lots of interesting fish recipes on my blog. Please refer to the link below to find all of them in one place.
I have taken almost a month break from blogging and during this time I have researched a lot about new and interesting recipes. Also, this ongoing lockdown has made life bit tough. We have to survive on whatever limited ration we get and make the best out of it. Grand and elaborate cooking has almost become a luxury. But, as humans and foodies it is often hard to stay away from good food. We order everything online, from vegetables to milk to grocery to fish and meat. No going out, no roaming around, home is where we find peace and food is what keep us going.
As I could grab some good Basa Mach online lately, I decided to cook something different with it. Maa‘s special Jhal is something I can make with almost any fish, but I wanted something really different for Basa this time. I came across a recipe on YouTube and that really appealed me. I have taken some reference from that video recipe and created a new one with my own twist. So, here I declare that this very recipe is loosely based on Nishi Loves Cooking‘s Basa Fish Curry on YouTube.
Though Nishi’s recipe and my recipe are far apart and different, you can go with any one that appeals you the most. Both are good, both are delicious. Here’s how I made my Basa Macher Masala Curry. Hope you all like it.
- 500 gm basa fish
- 5 table-spoon mustard oil
For Fish Marination:
- 1 tea-spoon turmeric powder
- 2 table-spoon gram flour (besan)
- 1/2 tea-spoon lemon juice
- 1 tea-spoon salt
- 1/2 tea-spoon cumin seed
- 1/2 tea-spoon fenugreek seed
- 8 curry leaf
For The Curry:
- 1 large onion, grind to fine paste
- 1 large tomato, grind to fine paste
- 4 green chilli, slitted from middle
- 1 table-spoon ginger-garlic paste
- 1/2 cup yogurt, whisked
- 1/2 tea-spoon turmeric powder
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1 tea-spoon red chilli powder (adjust according to tolerance)
- 1 tea-spoon kashmiri red chilli powder
- 1 tea-spoon garam masala powder
- 1 cup warm water
- salt, according to taste
- Mix all the ingredients mentioned in For Fish Marination section. Marinate the fish pieces with this mixture and keep aside for an hour.
- Heat oil in a pan and gently fry the fish pieces until golden brownish. Remove and keep aside.
- To start making the curry, first, mix turmeric powder, cumin powder, coriander powder, red chilli powder and kashmiri red chilli powder together. Add little water and make a thick masala paste. Keep aside.
- Temper the same oil in which you have fried the fish with all the ingredients mentioned in For Tempering section and allow them to splutter.
- Add onion paste and sauté until brownish.
- Add ginger garlic paste and stir until raw smell goes off completely.
- Add tomato paste and masala paste and over low flame, stir cook until raw smell goes off and oil starts separating out.
- Now, add yogurt and stir cook over low flame until oil starts separating out again and water evaporates.
- Add warm water and required salt, give a nice mix, cover and cook over low flame until a boil comes.
- Now, add fried fish pieces one by one and gently mix with the gravy. Cover and cook over medium flame for 7 minutes or until fish is nicely done. Do not overcook.
- Open the lid and sprinkle garam masala powder, give a gentle mix, turn off the flame, cover and let it rest for 5 minutes.
- Your Basa Macher Masala Curry is ready to be served now.
Serve with piping hot rice and enjoy. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Stay indoors, stay safe. Happy eating!