Macher Jhol

Macher Jhol

Bengali fish simmered in a thin turmeric-ginger broth with potatoes and a whisper of panch phoron.

Total 1 hr Makes 4 servings Calories 245/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

Macher jhol is a light, soupy Bengali fish curry built on mustard oil, turmeric, and a quick tempering of panch phoron. Potatoes and tomatoes soften into the thin gravy while the fish poaches gently, making it a comforting dish traditionally spooned over steamed rice.

Ingredients

  • 4 rohu or catla fish steaks, cleaned
  • 1/2 teaspoon turmeric powder, for fish
  • 1 teaspoon salt, divided, plus more to taste
  • 3 tablespoons mustard oil, divided
  • 1 teaspoon panch phoron
  • 2 dried red chilies
  • 1 medium potato, peeled and cut into wedges
  • 1 medium tomato, chopped
  • 1 tablespoon ginger paste
  • 1 teaspoon turmeric powder, for gravy
  • 1/2 teaspoon red chili powder
  • 3 cups water
  • 1 green chili, slit
  • 2 tablespoons cilantro leaves, chopped, for garnish

Method

  1. Rub the fish steaks with 1/2 teaspoon turmeric and 1/2 teaspoon salt; set aside to marinate.

  2. Heat 2 tablespoons mustard oil in a 6-quart saucepan over medium-high heat until it shimmers and loses its raw smell.

  3. Fry the marinated fish steaks in the hot oil for 2 minutes per side until lightly browned, then remove and set aside.

  4. Add the remaining 1 tablespoon mustard oil to the same pan, then add panch phoron and dried red chilies; fry for 30 seconds until fragrant.

  5. Add the potato wedges and sauté for 3 minutes until lightly golden on the edges.

  6. Stir in the chopped tomato and ginger paste, cooking for 2 minutes until the tomato softens.

  7. Add the turmeric powder, red chili powder, and remaining 1/2 teaspoon salt; stir for 30 seconds to toast the spices.

  8. Pour in the water, add the slit green chili, and bring to a boil.

  9. Reduce heat to a simmer, cover, and cook for 10 minutes until the potatoes are nearly tender.

  10. Gently slide the fried fish steaks into the gravy and simmer uncovered for 8 minutes until the fish is cooked through and the gravy thins slightly.

  11. Taste and adjust salt, then remove from heat and garnish with chopped cilantro.

  12. Serve hot over steamed rice.

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    Macher Jhol

    Macher jhol is a light, soupy Bengali fish curry built on mustard oil, turmeric, and a quick tempering of panch phoron. Potatoes and tomatoes soften into the thin gravy while the fish poaches gently, making it a comforting dish traditionally spooned over steamed rice.

    1 hr 4 servings 245 cal

    Ingredients

    • 4 rohu or catla fish steaks, cleaned
    • 1/2 teaspoon turmeric powder, for fish
    • 1 teaspoon salt, divided, plus more to taste
    • 3 tablespoons mustard oil, divided
    • 1 teaspoon panch phoron
    • 2 dried red chilies
    • 1 medium potato, peeled and cut into wedges
    • 1 medium tomato, chopped
    • 1 tablespoon ginger paste
    • 1 teaspoon turmeric powder, for gravy
    • 1/2 teaspoon red chili powder
    • 3 cups water
    • 1 green chili, slit
    • 2 tablespoons cilantro leaves, chopped, for garnish

    Method

    1. 1

      Rub the fish steaks with 1/2 teaspoon turmeric and 1/2 teaspoon salt; set aside to marinate.

    2. 2

      Heat 2 tablespoons mustard oil in a 6-quart saucepan over medium-high heat until it shimmers and loses its raw smell.

    3. 3

      Fry the marinated fish steaks in the hot oil for 2 minutes per side until lightly browned, then remove and set aside.

    4. 4

      Add the remaining 1 tablespoon mustard oil to the same pan, then add panch phoron and dried red chilies; fry for 30 seconds until fragrant.

    5. 5

      Add the potato wedges and sauté for 3 minutes until lightly golden on the edges.

    6. 6

      Stir in the chopped tomato and ginger paste, cooking for 2 minutes until the tomato softens.

    7. 7

      Add the turmeric powder, red chili powder, and remaining 1/2 teaspoon salt; stir for 30 seconds to toast the spices.

    8. 8

      Pour in the water, add the slit green chili, and bring to a boil.

    9. 9

      Reduce heat to a simmer, cover, and cook for 10 minutes until the potatoes are nearly tender.

    10. 10

      Gently slide the fried fish steaks into the gravy and simmer uncovered for 8 minutes until the fish is cooked through and the gravy thins slightly.

    11. 11

      Taste and adjust salt, then remove from heat and garnish with chopped cilantro.

    12. 12

      Serve hot over steamed rice.