Port Blair Bengali-Style Machher Jhol
A light, turmeric-forward fish and potato curry cooked in the Bengali settler households of Port Blair, brought over by families resettled from East Bengal after 1947 and 1971.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Kadhai
- •Pot
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 12 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 240 kcal
Instructions
- 1
Rub the fish pieces with a little turmeric and salt. Let them rest for 10 minutes.
- 2
Heat half the mustard oil until it smokes. Fry the fish lightly on both sides and set aside.
- 3
Add the nigella seeds to the remaining hot oil and sizzle (temper) until fragrant.
- 4
Add the potato wedges. Fry for 3–4 minutes until lightly golden.
- 5
Add chopped tomato, turmeric, cumin powder and green chillies. Cook until softened.
- 6
Pour in enough water to cover the potatoes and bring to a boil.
- 7
Simmer gently until the potatoes are nearly tender.
- 8
Slide the fried fish pieces back into the pot. Simmer for another 5 minutes.
- 9
Check and adjust the salt. Serve hot with the thin gravy.
Chef's tips
Frying the fish lightly before adding it to the curry helps it keep its shape. Heat the mustard oil until it smokes for the best flavour.
Ingredient substitutions
- local white fish → rohu or catla if available frozen
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop over low flame.
Common mistakes to avoid
- •Skipping the quick frying step, which can cause the delicate fish to break apart in the curry.
Serving suggestions
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