Macher Jhol is a staple food that gets cooked in any Bengali household everyday. The recipe varies a little bit from home to home, I’m sharing my version here the way I love to cook Macher Jhol for my family. Use any freshwater fish to make this Bengali Fish Curry, and you’ll love the clean flavours it offers. 🙂
Bengali Fish Curry / Bengali Macher Jhol
Macher Jhol is a staple dish cooked daily in Bengali households. This Bengali fish curry is a simple recipe that can be made with any type of fish.
Ingredients
- 6 pieces- Freshwater fish (I used Rui/Rohu)
- 1- Potato medium-sized
- 5-6- Green chilies (halved)
- 1 tbsp- Cumin powder
- 1 tsp- Coriander powder
- Turmeric powder
- 1- Onion medium-sized (thinly sliced)
- 1 tbsp Ginger paste
- ¼ tsp- Nigella seeds/Kalojire/Kalonji
- Salt to taste
- 1 tsp- Kashmiri mirch powder or Red chilli powder (optional)
- Mustard oil
- 1 tsp- Freshly coriander leaves (chopped)
Instructions
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Peel and cut the potato into wedges, wash them and keep aside.
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Rub salt and ½ tsp of turmeric powder on the freshly washed pieces of Rui/Rohu.
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Heat ½ cup oil in a kadai/deep frying pan and shallow fry the fish pieces over medium heat. Transfer them to a bowl and keep aside.
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In the remaining oil, shallow fry the potatoes until golden, remove and keep aside.
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At this stage 3-4 tbsp oil should be there in kadai, if not, add some more oil to make the fish curry.
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Temper with kalojire/nigella seeds.
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Next, add ginger paste, salt, cumin powder, coriander powder, kashmiri mirch powder, green chilies and ½ tsp of turmeric powder. Add a splash of water, mix quickly and sauté the masala over medium heat for two minutes.
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Add 1¼ cups of water, mix well and give this a quick boil over high heat. Once it boils, reduce the heat, add the fish pieces and potatoes. Cover and cook over low heat until the potatoes are done.
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The consistency of this fish curry will be medium thick. Garnish with fresh coriander leaves, remove from the heat, and transfer to a bowl.
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Serve hot Macher Jhol with steamed rice, enjoy!
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