5 from 1 vote

Aloo Begun Macher Jhol is a popular Bengali fish curry that features a delightful combination of ingredients.

The dish primarily includes aloo (potatoes), begun (eggplant), and macher jhol (fish curry).

Aloo (potatoes) and begun (eggplant) are widely used vegetables in Bengali cuisine, adding their distinct flavors and textures to various dishes.

In “Fish Curry With Potato & Eggplant,” these vegetables are cooked alongside a flavorful fish curry.

Table of Contents

Key Takeaways:

Aloo Begun Macher Jhol is a traditional Bengali fish curry that includes potatoes, eggplant, and a flavorful fish curry known as “macher jhol.”

Bengali cuisine prominently features aloo (potatoes) and begun (eggplant) in various dishes, adding unique flavors and textures.
The curry combines spices, onions, garlic, and ginger to create a delicious and comforting meal, highlighting the culinary heritage of Bengal.
Aloo Begun Macher Jhol is commonly served with steamed rice, offering a wholesome and satisfying dining experience.

The dish encompasses savory and mildly spiced flavors, with a delicate balance between the fish, potatoes, eggplant, and aromatic spices.

The Ingredients:

Bata Fish – 500 gms (cut and cleaned)

Brinjal – 3 Nos (cut and cleaned)
Potato – 2 Nos (cut and cleaned)
Salt – As required

Mustard Oil – 3 Tablespoons
Ginger Garlic & Onion Paste – 3 Tablespoon
Turmeric – 1.5 Tablespoon

Red Chili Powder – 1 Tablespoon
Coriander Powder – 1 Tablespoon
Roasted Cumin Powder – 1 Tablespoon

Green Chilis – 5 Nos
Kalonji – 1 Tablespoon

How to Cook Aloo Begun Macher Jhol (Step by Step Images)?

1. First, marinate the fish with a pinch of salt and turmeric, using your bare hands. Allow it to marinate for 10 minutes.

2. Next, heat a pan. Pour in the oil and heat it up, then carefully add the fish to the pan.

3. Fry the fish by flipping it to the other side, ensuring it is lightly fried.

4. Take out fried fish and keep them on a separate plate.

5. Similarly, lightly fry the eggplants and add a pinch of salt and turmeric while frying. Take out lightly fried eggplants.

6. Add potatoes to the cooking pan and then kalonji. Stir well.

7. Incorporate the ginger-garlic and onion paste and fry it. Then, add the powdered masalas such as turmeric, red chili powder, coriander powder, and roasted cumin powder. Add half a teaspoon of salt.

8. Sauté it well for 5 minutes and then add water.

9. Once the oil separates from the masalas, add water to make the curry. Adjust the amount of water to achieve the desired soupy consistency.

10. Add the fish and eggplants to the curry and let it simmer for 10 minutes.

11. Finally, add the green chilis and roasted cumin powder as a garnish.

12. Aloo Begun Macher Jhol is ready and transfer it into a serving bowl.

Pro Tips for Cooking Aloo Begun Macher Jhol

Here are some pro tips to help you cook a delicious Aloo Begun Macher Jhol:

Fish Selection: Choose fresh and firm fish for the curry. Popular options for this dish include Rohu, Bata, Katla, or Hilsa. If using frozen fish, thaw it properly before cooking.

Marination: Marinate the fish with a little turmeric powder and salt for at least 10 minutes before adding it to the curry. This will enhance the flavor and help the fish absorb the spices.

Preparing Potatoes and Eggplant: Cut the potatoes and eggplant into evenly sized pieces. Soak the cut eggplant in water for a few minutes to prevent discoloration. Drain well before using.

Sautéing the Eggplants: Lightly fry the eggplants in oil until slightly golden brown before adding them to the curry. This step adds a delicious caramelized flavor to the dish.

Spice Blend: Create a balanced spice blend by using a combination of ground turmeric, cumin, coriander, and red chili powder. Adjust the spice levels according to your preference.

Sautéing Onion and Ginger-Garlic: Sauté the finely chopped onions, ginger, and garlic until they turn golden brown. This step adds depth and flavor to the curry base.

Tomato Tanginess (OPTIONAL): Adding diced tomatoes can lend a tangy taste to the curry. If you prefer a milder flavor, you can skip the tomatoes or use tomato paste instead.

Simmering the Curry: Once all the ingredients are combined, bring the curry to a gentle simmer. Cooking on low to medium heat allows the flavors to meld together and the fish to cook evenly without becoming too tough.

Garnishing and Serving (OPTIONAL): Just before serving, sprinkle freshly chopped coriander leaves over the curry for a fresh burst of flavor.

What to Serve with Aloo Begun Macher Jhol?

Aloo Begun Macher Jhol is commonly served with steamed rice, which complements the flavors of the curry and helps balance its spiciness. Apart from rice, here are a few other accompaniments you can consider:

Roti/Chapati: Serve Aloo Begun Macher Jhol with freshly made roti or chapati. The soft and fluffy bread is perfect for scooping up the curry.

Paratha: Pair the curry with flaky and crispy parathas. The layers of the paratha soak up the flavors of the curry, creating a delightful combination.

Luchi: Luchi, a deep-fried Indian bread made from refined flour, is another popular choice to enjoy with Aloo Begun Macher Jhol. It adds a rich and indulgent element to the meal.

Naan: If you prefer a leavened bread option, naan can be a great choice. Its chewy texture and slightly charred edges complement the flavors of the curry.

Feel free to experiment and create a well-rounded meal that suits your taste.

How Does Aloo Begun Macher Jhol Taste?

Aloo Begun Macher Jhol has a delightful and distinct taste that combines the flavors of the fish, potatoes, eggplant, and spices used in the curry. Here’s how it tastes:

Savory: The curry has a savory flavor profile derived from the combination of spices, onions, garlic, and ginger used in the preparation. The spices infuse the dish with warmth and depth, contributing to its overall taste.

Mildly Spiced: While the curry can vary in spiciness depending on personal preference, it is generally mildly spiced. The spices used, such as turmeric, cumin, coriander, and red chili powder, add a gentle warmth without overpowering the other flavors.

Balanced: Aloo Begun Macher Jhol achieves a delicate balance of flavors. The sweetness of the onions, the earthiness of the potatoes, and the slightly smoky and creamy notes from the eggplant all come together harmoniously.

Tangy Undertones: Depending on the recipe variation, the curry may have a hint of tanginess from ingredients like tomatoes or tamarind. This tanginess adds a refreshing element to the overall taste and balances the richness of the fish and vegetables.

Richness from Fish: The fish used in the curry imparts a unique and delicious flavor to the dish. It adds richness and depth, making the curry more flavorful and satisfying.

Creamy and Comforting: The combination of tender potatoes, soft eggplant, and the broth-like consistency of the curry creates a creamy and comforting texture. It is soothing and enjoyable to eat, especially when paired with rice or bread.

Overall, Aloo Begun Macher Jhol is a flavorful and comforting dish that showcases the diverse flavors of Bengali cuisine. It offers a balanced blend of spices, savory notes, mild spiciness, and the richness of fish, potatoes, and eggplant.

Aloo Begun Macher Jhol Alternatives

If you’re looking for alternatives to Aloo Begun Macher Jhol, here are a few options that capture the essence of Bengali cuisine while offering different flavors and ingredients:

Chingri Macher Malai Curry: This is a popular Bengali dish made with prawns (chingri) cooked in a creamy coconut-based curry. It features a rich and mildly spiced sauce with a hint of sweetness from coconut milk. It can be served with rice or bread.

Shorshe Ilish: Shorshe Ilish is a classic Bengali dish that showcases the renowned Hilsa fish. The fish is marinated in a mustard and yogurt sauce, then cooked to perfection. The dish has a tangy, pungent, and slightly spicy flavor profile that pairs well with steamed rice.

Shorshe Bata Maach: Shorshe Bata Maach is another popular fish curry where a variety of fish, such as Rohu or Bhetki, is cooked in a mustard paste-based sauce. The mustard adds a unique and bold flavor to the dish, making it tangy and mildly spicy.

Mutton Kosha: For a meat-based alternative, Mutton Kosha is a delicious choice. It’s a slow-cooked Bengali-style mutton curry with a thick and spicy gravy. The dish is bursting with flavors from a blend of spices and aromatic ingredients like ginger, garlic, and onions.

Lau Chingri: Lau Chingri is a Bengali dish that combines bottle gourd (lau) and prawns (chingri). It’s a light and flavorful curry cooked with a combination of spices and coconut milk. The sweetness of the bottle gourd and the succulent prawns create a delicious balance of flavors.

Remember, Bengali cuisine offers a wide range of flavorful dishes, and these alternatives provide a glimpse into the diverse culinary traditions of the region. Feel free to explore and experiment with different recipes to find your favorite Bengali dish.

Recipe Card:

Conclusion

Fish with Potato & Eggplant Curry or Aloo Begun Diye Macher Jhol is a traditional dish and if you are bored with dry and spicy heavy gravy then this soupy recipe will make you change your taste a bit.

So, friends, I am sharing almost all the recipes that can be easily cooked and served hot with Gorom Bhat (steamed rice).

It combines savory and mildly spiced flavors, creating a harmonious balance.