Tilapia Jhal {Tilapia in spicy mustard gravy}

6:40 AM

It's a quiet Sunday morning here at home. Very unlike our normal weekends. While the hubby is busy with his hobby of woodwork am finding it difficult to concentrate in work. it;s amazing to see how the absence of one person changes everything. The sonny boy is not home, yesterday he requested us to let him go with his uncle who was leaving for Shantiniketan after bhaiphonta. My instant reflex was to say no but then I knew I should. It's been long that he went anywhere. With so many changes, our life is very very stressful at the moment. No matter how much we try to keep our kids away from these but he is growing and can sense when things go wrong.

So off he went and till now from the the whatsapp pictures I can make out he is enjoying his small break. No matter what, the miserable mother is happy too for him. It has given me a perspective and time to realise how it would feel some 10 years later when he will leave home for higher studies...from my experience I know 10 years is not a very long time it will just fly by like the last eight years in which he changed from a new born to an independent second grader. With kids time does not stop rather we should keep ourselves ready for the need of the changing time. 

This recipe has nothing to do with my present mood but this one is a favourite of the sonny boy. Yes he loves fish, mustard and greens as much as he likes his pizza and pasta. Tilapia being a fish with only one central bone makes it easier for kids to eat. 

Tilapia Jhal 

Tilapia fish: 6 pieces (I cut each fish in 3 pieces)
Onion paste: 1 tbsp
Mustard Paste: 2 tbsp
Tomato: 1 medium
Red chili powder: 1/3 tsp
Green chillies: 2-3
Coriander leaves: handful
Oil: 3 tbsp

Rub salt and turmeric to the fish and keep aside at least for 15 minutes.
In the mean time make the mustard paste preferably with some soaked dried red chilli. (Method Here)
Heat the oil and fry the fish pieces till golden on both sides. Do this in batch. I use a non stick pan or a cast iron pan for cooking fish as it requires less oil to cook.
In the same oil add the green chillies (slit them or they will burst). Add the onion paste and cook till oil starts to separate. Now add the tomato chopped in small pieces. Cook covered till its mushy and pulpy. Mix the mustard paste with one cup of water, turmeric and chili powder. Carefully pour it in the pan, make sure the husk of the mustard is left in the bowl. Add salt and adjust the seasoning. Place the fish pieces and bring it to a boil. Cover and let it simmer on low till the gravy thickens (6-8 minutes).
Sprinkle chopped coriander on top and serve hot with a bowl of steamed rice.

A Homemaker's Notes:
You can cook the same dish with any other fish like Rohu, Carp, Khayra (Matti) or Mackarel.


Sending this homey comforting dish to Kolkata Food Blogger's event 'Comfort food'.

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  1. Maacher jhaal is a really a comfort food.. especially parshe maacher jhal.. :)

  2. Tilapia r macher jhaal besh darun hoyeche ...kemon acho tumra sobayi Sayantani ...ami onek din por tumar blog e ashlaam ......hmm..Sunny boy ke miss korcho tai to ..keep going and hopefully your schedule will be right on track .stay blessed..lots of hugs :-) .....


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