‘Mach er jhol’ (Soupy Fish Curry) is a staple food in any Bengali household…what is cooked almost every day, the recipe varies little bit from home to home. I’m sharing my version of ‘Mach er jhol’ what I cook regularly to feed my family.
The everyday Fish Curry/Rojkar Mach er jhol
- Rui/Rohu Fish- 6 pieces
- Potato- 1 big size (peel & cut into halves lengthwise, then cut each half lengthwise into 3 pieces)
- Slit green chilies- 8-9
- Cumin powder- 1 tbsp
- Coriander powder- 1 tsp
- Turmeric powder
- Onion- 1 big size (finely sliced)
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp
- Nigella seeds/Kalojire/Kalonji- 1/4 tsp
- Sugar- 1/2 tsp (optional)
- Kashmiri mirch powder- 1tsp (optional)
- Mustard oil
- Freshly chopped coriander leaves- 1 tbsp
Rub salt and 1/2 tsp of turmeric powder on the freshly washed pieces of Rui/Rohu. Heat oil in a kadai/deep frying pan and shallow fry the fish pieces. remove and keep aside. In the remaining oil shallow fry all the veggies till light brown. Remove & keep aside. In the remaining oil shallow fry the potatoes until golden in color. Remove and keep aside. At this stage 3-4 tbsp oil should be there in kadai, if not, add some more oil. For tempering add nigella seeds. Once it splutters add the sliced onions, fry until light brown in color. Next to add ginger-garlic paste, salt, cumin powder, coriander powder, kashmiri mirch powder, sugar, slit green chilies and 1/2 tsp of turmeric powder. Fry this on medium heat till the masala starts leaving oil. Now add 1+ 1/4 cup of water. Mix and give this a quick boil. Add the fish pieces and potatoes. Cover and cook until the potatoes are done. All this on medium heat. The curry will be medium thick. Garnish with fresh coriander leaves. Remove from heat.
Serve hot with steamed rice.
This is a basic version of ‘fish curry’. You can replace the Rui/Rohu fish with any other fish of your choice.