Kajoli / Kajli / Kajuli Macher Jhal (Indian Fresh Water Catfish Curry)

‘Kajoli Mach’, ‘Kajli Mach’ or ‘Kajuli Mach’ is a type of fresh water fish. It is cooked with mustard – poppy seed paste with green chillies. It tastes heavenly if cooked fresh and served hot with steamed rice only. This fish is very delicate and very difficult to fry. So, I recommend to cook fresh without frying the fish. It is also called ‘Banshpata Mach’ in some places. It is also very tasty if cooked with brinjal. I will share that recipe later. Till then enjoy ‘Kajoli Macher Jhal’.


  • Kajoli Mach – 500 gms
  • Kalojeera or Nigella Seeds – ½ tsp
  • White Mustard Seeds – 3 Tbsp
  • Poppy Seeds – 1 Tbsp
  • Turmeric Powder – 1 tsp
  • Green Chilli – 6-8 nos
  • Mustard Oil – 2 Tbsp + 1 tsp
  • Salt – To taste
  • Chopped Coriander Leaf – A handful


  1. Wash and clean the fishes under running water. Drain the excess oil.
  2. Smear some turmeric powder and salt on the fishes. Leave for 15 minutes.
  3. Soak mustard oil and poppy seeds in lukewarm water for 30 minutes. Then grind into smooth paste adding 1 green chilli and a little salt.
  4. Heat 2 Tbsp oil in a kadai. Temper the oil with nigella needs and 2 slit green chillies.
  5. Add mustard and poppy seed paste. Cook for a while.
  6. Add turmeric powder and salt.
  7. When the water starts to boil add fishes.
  8. Add slit green chilli. Cover and cook for 5 minutes.
  9. Remove cover and drizzle 1 tsp mustard oil. Garnish with chopped coriander.
  10. Serve hot with steamed rice only.

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