Fish Curry - Nepali Machha Ko Jhol

"Cook Nepali-style Machha Ko Jhol—fresh fish simmered in a spiced mustard-tomato gravy with garlic, turmeric, and herbs. A rustic, comforting curry from Nepal."

Hot & Rich Fish curry "Nepali Machha Ko Jhol is more than just a fish curry—it’s a celebration of Nepali- Asian spices, slow-cooked goodness, and the perfect balance of tangy, spicy, and earthy flavours. Typically made with freshwater fish like Rohu or Catla, the fish is lightly fried before being simmered in a fragrant gravy infused with mustard seeds, garlic, ginger, tomatoes, and a blend of Nepali spices..

Fish Curry

Ingredients for Fish Curry:

For the Fish:

• 1000 g. fresh fish (such as salmon or rohu
• 2 tbsp mustard oil (or preferred cooking oil)
• 2 tsp turmeric powder
• 1 fresh lemon
• Salt to taste

Fish curry- Nepali Style 

For the Curry Base:

• 2 tsp chilli powder



Fish Curry 

• 2–3 red onions, finely chopped
• 3 fresh tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2–3 green chillies, slit (or 1 tsp red chilli powder)
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 2 tsp coriander powder
• 1 tsp fenugreek seeds
• Fresh coriander, chopped
• 2–3 cups water

Instructions:

Step 1: Prepare the Fish

• Wash the fish thoroughly, pat dry, and marinate with mustard oil, turmeric, salt, and lemon juice.
• Let it sit for 15 minutes to absorb the flavours

Step 2: Fry the Fish:

• First Step-Fry the Fish on high to slow flame, Heat mustard oil in a pan until it smokes lightly. Fry the fish pieces until brown on both parts and sides.
• Take out safely and set aside a kitchen towel (will help to take our access oil from the fish).

Step 3: Prepare the Curry Base :

• Please add 2-3 spoon mustard oil. Add 2 red chillies, fenugreek seeds, coriander seed and cumin seeds.
• Once they start to fry a little, add chopped onions and fry until golden.

Step 4: Add Spices & Tomatoes:

• Add garlic, Ginger and chillies - stir in the minced garlic, grated ginger and green chillies. cook for another minutes until fragrant.
• Add the cumin seeds and allow them to sizzle for a few seconds, then add chopped onions and fry until it start turn golden brown.
• Add the fresh chopped tomatoes and cook until they soften. Then, add turmeric powder, red chilli powder , coriander powder and salt. Mix well and let it cook for a few more minutes until the spices are well - blended and the oil starts to separate from the gravy .

Step 5: Cook the Curry:

• Pour in water to the cooking pan and bring it to a gentle boil.
• Carefully drop the fried fish pieces and simmer for 10-15 minutes, allowing the flavours to meld together.
• Gentle stir for dedicated fish pieces to avoid breaking them apart its be better stir spoon only into the curry instead of fish pieces.

Garnish: 

• with fresh coriander on top before serving which add sensory aroma of fish curry.

Cooking Tips:

• Use Fresh Fish – Freshwater fish like Rohu or Catla work best for authentic flavours
• Adjust Spice Levels – Add more chillies for extra heat or reduce for a milder taste
• Slow Cooking Enhances Flavour – Let the curry simmer longer for deeper flavours.

Pairing Suggestions :

Fish Curry pairs wonderfully with many dishes. you may consider serving it with following :
Steamed Rice – The perfect companion to soak up the rich gravy.
Nepali Achar (Pickle) – Adds a tangy contrast to the dish.
Roti and Chapati- these can be excellent alternatives to naan.
Vegetable rice- Its also good paired with simple vegetable rice
Pappadums - Crunchy lentil wafers and delightful texture.
Salad- A refreshing cucumber salad or simple green salad can be balance the flavour.
Enjoy the delicious Nepali fish curry! please let me know if you have any questions or need variation.😋

"Machha Ko Jhol is a traditional Nepali fish curry made with mustard oil, garlic, tomatoes, and warming spices. It’s a soulful dish often served with rice and pickles, especially in the Terai and hilly regions of Nepal."