Macher Jhol — Everyday Bengali Fish Curry
A thin, turmeric-forward everyday fish curry with potato and vegetables, the daily comfort dish of Bengali households.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Kadai
- •Fish slice
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12 g
- carbs
- 14 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 260 kcal
Instructions
- 1
Rub the fish steaks with salt and half the turmeric. Let them rest for 10 minutes.
- 2
Heat mustard oil in a kadai (deep curved pan). Fry the fish on both sides until lightly golden, then set aside.
- 3
Fry the potato and cauliflower in the same oil until the edges turn golden. Remove them from the pan.
- 4
Sizzle the cumin seeds in the hot oil until they splutter. Add the chopped tomato and cook until soft.
- 5
Add the remaining turmeric and cumin powder. Cook this spice mix until the oil separates.
- 6
Return the fried vegetables to the pan. Add 500 ml hot water, salt and slit green chillies, then simmer until nearly cooked.
- 7
Slide in the fried fish pieces. Simmer gently for 5–6 minutes without stirring roughly.
- 8
Let the curry rest for a few minutes. Serve hot with steamed rice.
Chef's tips
Fry the fish only lightly so it stays moist, as it keeps cooking in the gravy. Mustard oil gives the dish its authentic sharp flavour.
Ingredient substitutions
- rohu → katla or tilapia
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop over low heat to avoid breaking the fish.
Common mistakes to avoid
- •Stirring too roughly after adding the fish, which breaks the delicate pieces.
- •Using too little oil to properly fry and flavour the fish.
Serving suggestions
Cooked Macher Jhol — Everyday Bengali Fish Curry?
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