Bata Pona Maacher Jhaal

Bata Pona Maacher Jhaal or we also call this dish as 'Bata Pona Maacher Shorshe Jhaal' is a Labeo fish recipe with mustard gravy is an absolutely delicious recipe from the Bengali cuisine. Bata Pona Maacher Shorshe Jhaal is a simple and classic cooking method in every Bengali kitchen. It is an authentic Bengali mustard fish curry with Labeo ariza or Labeo bata. Bata Pona, popularly known as Bata both in West Bengal and Bangladesh, as these species of fish are widely available in the Ganga and Padma rivers flowing into the Bay of Bengal. Labeo bata is a small, silvery-white freshwater fish and it is the young of a fish species. Bengalis usually call the young varieties of baby fish species as 'Pona Maach' (Pona=young, Maach= fish).

Bata Pona Maacher Jhaal

Bata Pona Maacher Jhaal is basically a signature Bengali Dish, it is simply also known as Shorshe Bata Maach or the Bengali Mustard Fish Curry, as and how people have named it, but the base is, it is a fish recipe with mustard paste or powder. It is the most sought-after dish in a Bengali's life and a piece of fish is a must in the lunch palate of every true Bengali foodie's soul. We Bongs are true fishetarians and most of us can't live without fish, as I could remember an incident when one of my uncle arrived at my place at around 10 pm from Guwahati(Assam) on a very busy weekday, as I had returned from my day's long work, had no time to bring home fish, therefore I prepared 3 varieties of vegetable dishes and of course dal and rice for the dinner, as I served him the plate with all the dishes, the first thing he asked me "Where's the fish in my plate?". Well, that seemed to be quite disappointing, but I felt that of course we Bengali's can't go without fish.Thereon, I just made my mind to prepare at least fish, even though I may skip on something else.

Bata Pona Maacher Jhaal

Bata Pona Maacher Jhaal is a simple fish recipe where the marinated pieces of freshwater fish are cooked in powdered spices based gravy, especially the mustard powder. The curry is robust, slightly spicy and delicately tangy due to the addition of unripe tomatoes (you can use the ripen tomatoes for this recipe instead). The baby fish is really tender, so keeping this in mind, this recipe holds very few ingredients to nurture the mild taste of the Bata Pona Maacher Jhaal. As you may have noticed I've always used less oil in all my cooking keeping in mind the health issues of my family. However, my recipes have always been acclaimed delicious and tasty by the ones who have tasted. Prepare these recipes keeping the amount and proportion of ingredients used in them correctly. So give it a try and let me know how you liked this traditional Bata Pona Maacher Jhaal from the Bengali culinary food art.

Tips: Before heading onto the procedure for the Bata Pona Maacher Jhaal recipe, here are few tips that we need to keep in mind;

1. It is important to scrap off the upper scales and fins of Labeo fish.
2. Addition of Cumin powder in the recipe prevents the mustard powder from getting bitter.

[Non-Veg]

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Course: Side

Cuisine: Indian/ Bengali

Serves: 3

Measuring Items: 1 cup = 150 ml; Teaspoon

Ingredients:

1. Bata Pona fish- 400 grams (6 pieces)
2. Green tomatoes- 6
3. Onion- 2
4. Green chili- 6
5. Ginger-Garlic paste- 1 tsp
6. Coriander leaves

Spices:

1. Turmeric powder- 1 Tsp
2. Red Mirchi powder- 2 Tsp
3. Cumin powder- 1 Tsp
4. Coriander powder- 1 Tsp
5. Mustard powder- 2 Tsp
6. Salt (tastewise)
7. Mustard oil- 1 cup (or according to how much needed for frying the fishes)

Method:

How to prepare ‘Bata Pona Maacher Jhaal’ with step by step pictures and instructions-

1. Wash the fishes properly with water and put them on a plate. Sprinkle a pinch of turmeric powder and salt, marinade for about 20 minutes.

   

   Labeo bata

2. In the meantime, chop down the vegetables required for the preparation.
   
3. Heat a large cooking wok (Kadhai), put mustard oil. Once the oil starts fuming, reduce the flame and slide in the fish one by one. Fry them until golden brown.
   
4. Keep the fishes separately after frying.

   

   Fried Labeo bata
5. Continue cooking in the same kadhai with oil remaining in it after frying the fishes. Add sliced onions, green chili, ginger-garlic paste and saute for 5 minutes.
   
6. Add chopped tomatoes and fry for another 5 minutes.
   
7. Now put all the spices (mentioned above) into the kadhai one after the other, mix them well.
   
8. Add mustard powder after tempering all the other spices separately.

   

   Mustard Powder

9. Once the masalas start leaving oil by the sides, pour in 1 cup of water and bring to a boil. Now slide in the fried fishes into the boiling gravy.
   
10. Finally, add chopped coriander leaves and switch off the flame.

Bata Pona Maacher Jhaal is ready to be served. Pair it with hot steamed rice and salads. Enjoy the authentic taste of the Bata Pona Fish in a very simple method of cooking that I have brought down from the traditional Bengali cuisines. Prepare and tell me how you liked it. So enjoy cooking, serving and eating!!

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