Like Kolkata we don’t get Gurjali that often here in Delhi, I like this fish for its unique taste and fresh flavours. My mother used to cook this fish with vegetables, it was light and hearty, and we loved it always. Made without onion and garlic this Gurjali Macher Jhol is a comfort food. I cook it the way I make Sobji die Rui Macher Jhol / Rohu Fish Curry with Vegetables.
The only difference here is the usage of Wild celery seeds/Radhuni, one of the underrated Indian spices, it has its own earthy aroma that imparts great flavours in any food. Other than Radhuni, this fish curry can be made of course with a tempering of Panch phoron / Bengali 5 Spices. But I prefer Radhuni over Panch phoron here as it uplifts the whole flavour profile of this Jhol. Best enjoyed with steamed rice, this Macher Jhol is a family favourite recipe. 🙂
Gurjali Macher Jhol/Indian Salmon Fish Curry with Veggies
Serves: 4-5
Ingredients
- Gurjali / Indian Salmon – 700g
- Potato- 1
- Cauliflower- 1 small-sized
- Flat beans/Sheem- 5-6
- Ginger paste – 1 tbsp
- Wild celery seeds / Radhuni – ¼ tsp
- Salt to taste
- Green chillies- 5-6 (halved)
- Turmeric powder
- Cumin powder- 1 tbsp
- Coriander powder- 1 tsp
- Fresh coriander leaves- 1 tsp (chopped)
- Mustard oil- ½ cup+more
Method
Peel the potato and cut into wedges. Cut flat beans into halves. Wash all the veggies and keep aside.
Cut cauliflower florets into medium chunks. In a deep bottomed pan add washed cauliflower florets with 2 cups of water. Over high heat give this a quick boil, remove from the heat, drain and keep aside.
Rub salt and ½ tsp of turmeric powder on the freshly washed pieces of Gurjali fish.
Heat ½ cup oil in a kadai/deep frying pan and shallow fry the fish pieces over medium heat until golden in color, remove and keep aside. Now fry the potato wedges, flat beans pieces and cauliflower florets for 2-3 minutes, remove and keep aside.
In the remaining oil (4 tbsp oil should be there in the kadai, otherwise add some more oil) temper with wild celery seeds. Next to add ginger paste, cumin powder, ½ tsp of turmeric powder, coriander powder and salt. Mix well, add a splash of water, and sauté for 1-2 minutes, or until the oil separates from masala.
Add 1½ cup of water. Mix and give this a quick boil on high heat. Reduce the heat, next to add the fish pieces and green chillies along with the veggies. Mix, cover and cook over low heat until the veggies are cooked thoroughly. Garnish with fresh coriander leaves. Remove from heat and transfer to a bowl.
Serve hot Gurjali Macher Jhol with steamed rice, enjoy!
Also watch Gurjali Macher Jhol recipe video with Panch Phoron here:
Loved this recipe! The flavors of celery seeds and mustard oil complement the fish perfectly without overpowering. The result is a flavorful yet delicate tasting curry. And it is an almost one pot meal with veggies and protein.
Hi Priyu, I’m so glad to hear your experience. Thank you for dropping by, Happy Cooking! 🙂
Loved the preparation of Gurjali fish but haven’t tried it . Will let you know my comments , Chandrima , after I have cooked and tasted the receipe .
Hi Poulami, Thank you and will look forward to knowing your experience, Happy Cooking! 🙂
Hello and thank you for the radhuni! Now that I have taken to cooking but ma is no more around for me to ask, I was missing this very flavour but couldn’t figure out what I needed to add. Thank you for making me miss her a little less.
Good recipe….tasty and light …..thank you .