Aloo Begun Macher Jhol is a popular Bengali fish curry that includes aloo (potatoes), begun (eggplant), and fish.
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 to create a flavourful dish.
Follow the instructions of my recipe to make this delicious dish at home quickly.
Key Takeaways:
- Aloo Begun Macher Jhol is a traditional Bengali fish curry that includes potatoes, eggplant, and fish.
- 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.
- If you are looking for alternatives, you may try Macher Jhol, Shorshe Bata Maach, and Lau Chingri.
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.
13. Serve it with steamed rice.
Recipe Card:
Aloo Begun Macher Jhol (Fish Curry With Potato & Eggplant)
Ingredients
- 500 grams Bata Fish (cut and cleaned)
- 3 pieces Eggplant (cut and cleaned)
- 2 pieces Potato (cut and cleaned)
- 2 tablespoons Ginger Garlic Paste
- 1 tablespoon Onion Paste
- 1½ tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Roasted Cumin Powder
- 5 pieces Green Chili
- 1 tablespoon Kalonji
- 3 tablespoon Mustard Oil
- Salt to taste
Instructions
- First, marinate the fish with a pinch of salt and turmeric, using your bare hands. Allow it to marinate for 10 minutes.
- Next, heat a pan. Pour in the oil and heat it up, then carefully add the fish to the pan.
- Fry the fish by flipping it to the other side, ensuring it is lightly fried.
- Take out fried fish and keep them on a separate plate.
- Similarly, lightly fry the eggplants and add a pinch of salt and turmeric while frying. Take out lightly fried eggplants.
- Add potatoes to the cooking pan and then kalonji. Stir well.
- 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.
- Sauté it well for 5 minutes and then add water.
- Once the oil separates from the masalas, add water to make the curry. Adjust the amount of water to achieve the desired soupy consistency.
- Add the fish and eggplants to the curry and let it simmer for 10 minutes.
- Finally, add the green chilis and roasted cumin powder as a garnish.
- Aloo Begun Macher Jhol is ready and transfer it into a serving bowl.
- Serve it with steamed rice.
