Bhakura Machha Jhola is a traditional Nepali fish curry that is popular in the coastal regions of the country. It is a delicious and aromatic dish that is made using a variety of spices and herbs, which lend it a unique and flavorful taste. Here is a recipe for making Bhakura Machha Jhola


  • 1 lb fish, cleaned and cut into pieces
  • 2 tablespoons mustard oil
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 2-3 dried red chilies
  • 1 large onion, finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 cups water
  • 1 tomato, chopped
  • 1 tablespoon lemon juice
  • Fresh coriander leaves for garnishing


  1. Heat mustard oil in a large saucepan over medium-high heat. Add fenugreek seeds, cumin seeds, and dried red chilies, and stir for a few seconds until the seeds start to splutter.
  2. Add the chopped onion and sauté until it turns golden brown.
  3. Add ginger garlic paste, coriander powder, cumin powder, turmeric powder, and salt to the pan. Cook for a minute or two, stirring constantly, until the spices release their aroma.
  4. Add the fish pieces to the pan, and stir gently to coat them with the spices. Add 2 cups of water to the pan, and bring the mixture to a boil.
  5. Reduce the heat to low, cover the pan, and let the fish simmer for 10-12 minutes or until it is fully cooked.
  6. Add the chopped tomato and lemon juice to the pan, and stir well. Let the curry simmer for another 2-3 minutes.
  7. Turn off the heat, and transfer the curry to a serving dish. Garnish with fresh coriander leaves.
  8. Serve the Bhakura Machha Jhola hot with steamed rice or bread. Enjoy the rich and flavorful taste of this delicious Nepali fish curry!