Bengali Fish Curry (macher Jhol) Recipe | Make Delicious Bengali Fish Curry (macher Jhol)

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Bengali Fish Curry (macher Jhol)

Bengali fish curry, also known as Macher Jhol, is a delectable and aromatic dish made with fish, potatoes, and a blend of spices. This traditional Bengali recipe is perfect for a hearty meal and is sure to tantalize your taste buds. Ingredients: Potato, Tomato, Onion, Coriander powder, Mustard oil, Red chilli powder, Turmeric powder, Coriander, Green chilli, Fish, Garlic paste, Salt, Ginger paste, Kalonji, Cumin powder

40min

Cook Time

Servings

Recipe

350 kCal

Recipe

Clean and cut 500 grams of fish (preferably Rohu or Katla) into medium-sized pieces. Marinate the fish with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt for 15-20 minutes.

Heat 4 tablespoons of mustard oil in a pan over medium heat. Fry the marinated fish pieces until they turn golden brown on both sides. Remove the fish from the pan and set aside.

In the same pan, add 1/2 teaspoon of kalonji (nigella seeds) and 2-3 slit green chilies. Fry for a few seconds.

Add 1 large chopped onion and sauté until it turns golden brown.

Add 1 large chopped tomato, 1 teaspoon of ginger paste, and 1 teaspoon of garlic paste. Cook until the tomatoes become soft and the oil starts to separate from the mixture.

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Mix well and cook for 2-3 minutes.

Add 1 large peeled and cubed potato to the pan. Stir well to coat the potato with the spices.

Pour 2 cups of water into the pan and bring the mixture to a boil. Reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are cooked.

Gently add the fried fish pieces to the pan and cook for another 5-7 minutes.

Add salt to taste and garnish with chopped coriander leaves. Serve hot with steamed rice.

Nutrition

350

kCal

28 g

Protein

20 g

Fat

15 g

Carbs

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