Macher Jhol, Macher Jhaal, Macher Tok, Macher Rosha, Macher Kalia and many such exotic names and tastes – Bengali cuisine is just flooded with macher (fish) varieties. Of all the dishes that you have and have not heard of, there are some unique varieties that are mainly specific to some region. One of those is Kancha Tomato diye Macher Jhaal. This is something that is extremely popular in Barak Valley part of Assam, India. A little tangy this is, but no, this is not Macher Tok. The dish uses mustard paste and unripe tomato and is absolutely delectable.
Speaking of this dish, Maa knows how to derive the best taste out of it and I follow her recipe. With very minimum spices, the unripe tomato plays the key role here alongside with mustard paste. Unripe tomato is not only used in fish curry, rather it is used to enhance the taste of many vegetarian dishes. This dish is one of our family favourite and is absolutely easy to cook.
Also, today’s dish is special to me for one more reason. This is the very first time I have used my homegrown vegetable to cook a dish. Yes, my newly found gardening hobby is finally giving me fruits. The tomato that I have planted 2 months back has now started giving fruits. My happiness knows no bounds. Today I have harvested few unripe tomato from my own kitchen garden and this is something totally new to me. I am so so happy.
All said and now, let me now tell you quickly how I have cooked my Kancha Tomato diye Macher Jhaal. I have used Rui Mach (Rohu Fish), but you can use any fish of your choice. Here’s the recipe for you all.
- 6 piece Rui mach (Rohu fish)
- 3 unripe tomato, chopped
- 1 table-spoon black mustard seed
- 1 table-spoon yellow mustard seed
- 7 green chilli (2 roughly chopped + 5 slitted from middle), adjust according to tolerance
- 1.5 tea-spoon turmeric powder (1 + 0.5)
- 1/2 tea-spoon kalojeera (nigella seed)
- 1/2 tea-spoon methi dana (fenugreek seed)
- 2 table-spoon mustard oil + as required to fry fish
- 1.5 cup warm water
- salt, according to taste
- Mix black and yellow mustard seeds together and soak in little water for 15 minutes.
- Meanwhile, rub fish pieces with 1 tea-spoon turmeric powder and some salt. Heat oil in a pan and fry all the pieces (one by one, if needed) until golden brownish. Remove and keep aside.
- Take the soaked mustard seed in a grinder and add 2 chopped green chillies. Add little water to it and grind to a fine paste. Keep aside.
- Heat 2 table-spoon oil in a pan and temper with nigella and fenugreek seeds. Allow them to splutter.
- Add chopped tomato and stir until little mushy.
- Add mustard paste and over low flame, stir until the paste starts separating from oil.
- Add salt and water. Give a quick mix. Cover the lid and cook for 5 minutes.
- Add fried fish pieces and mix again. Cover and cook for 10 minutes or until the fish pieces are properly done.
- Turn off the flame and your Kancha Tomato diye Macher Jhaal is ready to be served now.
Serve hot with gorom bhat (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.