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Best Macher Jhol Recipe

Macher Jhol Recipe

Macher Jhol is a traditional Bengali fish curry made with tender pieces of freshwater fish, potatoes, and a mildly spiced tomato-based broth. This Best Macher Jhol Recipe offers a step-by-step guide to making this light yet flavorful dish, perfect for pairing with steamed rice. The use of mustard oil, fresh fish, and simple spices creates a wholesome and satisfying meal that’s easy to prepare and full of authentic Bengali flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Bengali, Indian
Servings 4 People
Calories 350 kcal

Equipment

  • Large pan or wok (Kadai)
  • Spatula
  • Mixing bowl

Ingredients
  

  • 4 pieces rohu or catla fish or any freshwater fish
  • 2 medium potatoes peeled and cubed
  • 1 large tomato chopped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp mustard oil for frying fish
  • 1 tbsp mustard oil for curry
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 green chilies slit
  • 2 cups water adjust for consistency
  • salt to taste
  • fresh coriander leaves for garnish

Instructions
 

  • 1. Marinate the Fish
    Clean the fish pieces and pat them dry. Rub turmeric and salt onto the fish and set aside for 10 minutes.
    2. Fry the Fish
    Heat mustard oil in a large pan until it reaches a smoking point, then reduce the heat. Fry the marinated fish pieces until golden on both sides. Remove and set aside.
    3. Cook the Potatoes
    In the same pan, add a little more mustard oil if needed. Fry the cubed potatoes until they are slightly golden and set aside.
    4. Prepare the Curry Base
    In the same pan, add cumin seeds and bay leaf. Once they splutter, add ginger and garlic paste. Sauté for 1-2 minutes until the raw smell disappears.
    Add chopped tomatoes, turmeric, red chili powder, and salt. Cook the tomatoes until they soften and the oil separates.
    5. Simmer the Curry
    Add the fried potatoes back into the pan, along with 2 cups of water. Bring the curry to a simmer, cover, and cook for 10-12 minutes until the potatoes are tender.
    6. Add the Fish
    Gently add the fried fish pieces to the simmering curry. Cook for another 5 minutes to allow the fish to absorb the flavors. Adjust the consistency of the curry by adding more water if needed.
    7. Garnish and ServeGarnish with fresh coriander leaves and slit green chilies. Serve hot with steamed rice.

Notes

  • Fish Choices: Rohu, catla, or any freshwater fish works best for an authentic taste. You can also use sea fish like mackerel or pomfret if preferred.
  • Mustard Oil: Mustard oil adds a sharp, pungent flavor that's essential for the authentic taste of Macher Jhol. If unavailable, you can substitute it with vegetable oil, but the flavor will be slightly different.
  • Spice Level: Adjust the number of green chilies and chili powder based on your heat preference.
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