Macher Jhol

Macher Jhol is a renowned Bengali fish curry celebrated for its harmonious blend of flavors and spices. This dish features fish cooked in a spicy, tangy tomato-based gravy, enhanced by Indian spices like cumin, turmeric, and ginger. Typically served with steamed rice, it offers a comforting and pleasing meal for both lunch and dinner. This dish is perfect for those who appreciate Indian cuisine or are looking to explore new culinary experiences. Macher Jhol captivates with its distinct combination of ingredients, promising a delightful taste experience.

Ingredients

• 1 lb fish fillets, cut into pieces
• 2 tsp turmeric powder
• 1 Tbsp mustard oil
• 1 tsp cumin seeds
• 2 medium potatoes, peeled and cubed
• 2 medium tomatoes, chopped
• 2 tsp ginger, grated
• 2 tsp green chilies, slit

Instructions

1. Marinate fish pieces with 1 teaspoon of turmeric powder and salt. Let them rest for 10 minutes.
2. Heat mustard oil in a pan over medium heat and fry the fish until golden brown. Set aside on a plate lined with paper towels.
3. In the same pan, add cumin seeds and let them splutter for about 30 seconds.
4. Add potatoes and sauté for 5 minutes until lightly browned.
5. Stir in tomatoes, ginger, green chilies, remaining turmeric powder, and salt. Cook for 5 to 7 minutes until tomatoes are soft.
6. Pour in 2 cups of water and bring the mixture to a boil. Reduce heat and simmer for 10 minutes until potatoes are tender.
7. Gently add the fried fish pieces to the pan and simmer for another 5 minutes to allow flavors to meld.
8. Garnish with fresh coriander leaves and serve immediately with steamed rice.

Keywords: Fish, Spicy, Curry, Rice, Bengali

Spice Rack: Turmeric, Cumin, Mustard Oil, Green Chilies

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