Machher Jhol
Machher Jhol is a traditional Bengali fish curry, flavored with mustard, turmeric, and spices, simmered with potatoes and vegetables for a light, flavorful, home-style meal.
Ready in:
45 min - 1 hrs
Ingredients:
14
Ingredients
For the Machher Jhol (Fish Curry):
- Rohu or Katla fish (cut into steaks): 4–6 pieces
- Potatoes (peeled and quartered): 2 medium
- Mustard oil: 4 tbsp
- Onion (sliced or chopped): 1 medium
- Tomatoes (chopped): 1 large
- Green chilies: 2–3 (slit)
- Bay leaf: 1
- Cumin seeds: 1/2 tsp
- Turmeric powder: 1 tsp
- Red chili powder: 1/2 tsp
- Coriander powder: 1 tsp
- Salt: to taste
- Water: as needed (around 2 cups)
- Fresh coriander leaves: for garnish (optional)
Making process
Step 1: Marinate the Fish:
- Wash the fish pieces and pat them dry.
- Rub with salt and turmeric powder. Set aside for 10–15 minutes.
Step 2: Fry the Fish:
- Heat mustard oil in a pan until it reaches smoking point, then reduce the heat slightly.
- Fry the fish pieces until golden brown on both sides. Remove and set aside.
Step 3: Prepare the Curry Base:
- In the same pan, add a bit more mustard oil if needed.
- Add bay leaf and cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
Step 4: Add Vegetables:
- Add potatoes and green chilies. Mix well with the masala.
- Pour in water (enough to cover the potatoes) and bring to a boil.
- Cook until potatoes are 80% done.
Step 5: Add Fish and Simmer:
- Add the fried fish pieces gently into the curry.
- Simmer on low heat for 8–10 minutes, allowing the flavors to blend.
Step 6: Garnish and Serve:
- Turn off the heat. Optionally garnish with fresh coriander leaves.
- Serve hot with steamed rice.