Aloo Begun Macher Jhol Recipe

5 from 1 vote
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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.

Aloo Begun Macher Jhol

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.

Marinating the fish with a pinch of salt and turmeric

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

Adding the fish to the hot oil

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

Frying the fish

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

Taking out fried fish

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

Lightly frying the eggplants

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

Adding potatoes to the cooking pan

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.

Adding ginger-garlic and onion paste, turmeric, red chili powder, coriander powder, roasted cumin powder and salt

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

Adding 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.

Adding more water to make the curry

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

Adding the fish and eggplants to the curry

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

Adding the green chilis and roasted cumin powder

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

Aloo Begun Macher Jhol is ready

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.

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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?

Serving with Aloo Begun Macher Jhol with Steamed Rice

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?

Bata Fish Curry with Potato and Brinjal 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:

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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:

Aloo Begun Macher Jhol

Aloo Begun Macher Jhol (Fish Curry With Potato & Eggplant)

By Mita Mondal
Aloo Begun Macher Jhol is a traditional Bengali fish curry that consists of potatoes (aloo), eggplant (begun), and a flavorful fish curry (macher jhol). It is a popular dish in Bengali cuisine, known for its savory and mildly spiced flavors
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 195 kcal

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
  • 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
 

  • Marinate the fish: Gently rub the fish with a pinch of salt and turmeric. Let it marinate for about 10 minutes.
  • Heat the pan: Place a pan on the stove and heat it. Add oil to the pan and let it heat up.
  • Fry the fish: Carefully place the marinated fish in the pan and fry it on both sides until lightly browned. Once done, transfer the fried fish to a separate plate.
  • Lightly fry the eggplants: In the same pan, lightly fry the eggplants with a pinch of salt and turmeric. Once done, remove them from the pan and set aside.
  • Cook the potatoes: Add the potatoes to the pan and sprinkle some kalonji (nigella seeds) over them. Stir well.
  • Add the spice paste: Incorporate the ginger-garlic and onion paste into the pan and fry it until fragrant. Then, add the powdered masalas such as turmeric, red chili powder, coriander powder, and roasted cumin powder. Add half a teaspoon of salt.
  • Sauté and add water: Stir the masala mixture well for about 5 minutes. Once the oil separates from the masalas, pour in water to make the curry. Adjust the amount of water to achieve the desired soupy consistency.
  • Simmer with fish and eggplants: Add the fried fish and eggplants to the curry. Let them simmer in the curry for about 10 minutes, allowing the flavors to meld together.
  • Garnish and serve: Finally, garnish the dish with green chilies and a sprinkle of roasted cumin powder. Transfer the Aloo Begun Macher Jhol to a serving bowl.

Video

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Notes

Fish Selection: Choose a fish variety that is suitable for curries and holds up well in cooking. Common choices include Rohu, Katla, Bata or Hilsa. Ensure the fish is fresh and firm for the best results.
Marination Time: Marinate the fish with salt and turmeric for about 10 minutes. This helps to enhance the flavor and tenderize the fish.
Frying the Fish and Eggplants: When frying the fish, make sure to flip it gently to avoid breaking. Fry until it is lightly browned on both sides. Similarly, lightly fry the eggplants until they turn soft and slightly golden.
Spice Levels: Adjust the amount of red chili powder and green chilies according to your spice tolerance. Increase or decrease as desired to achieve the desired level of spiciness.
Consistency of the Curry: Adjust the amount of water added to the curry based on your preference. If you prefer a thicker curry, add less water. For a thinner, more soupy consistency, add more water.
Cooking Time: Simmer the curry with fish and eggplants for about 10 minutes, allowing the flavors to infuse and the fish to cook through. Be careful not to overcook the fish, as it may become tough.
Garnish (OPTIONAL): Adding a final touch of freshly chopped coriander leaves and a sprinkle of roasted cumin powder enhances the flavor and presentation of the dish.
Serving Suggestions: Aloo Begun Macher Jhol is traditionally served with steamed rice or bread like roti, chapati, or naan. The combination of the curry and the starch complements each other well.
Adjusting Spices and Ingredients: Feel free to adjust the spices and ingredients according to your taste preferences. Bengali cuisine allows for variations and personalization, so feel free to experiment.
Enjoy Fresh: Aloo Begun Macher Jhol is best enjoyed fresh and hot. Reheating may affect the texture and taste of the fish and vegetables.
By keeping these recipe notes in mind, you can make a delicious Aloo Begun Macher Jhol that suits your taste preferences. 

Nutrition Info (Estimation Only)

Nutrition Facts
Aloo Begun Macher Jhol (Fish Curry With Potato & Eggplant)
Amount per Serving
Calories
 
195
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
50
mg
17
%
Sodium
 
784
mg
34
%
Potassium
 
426
mg
12
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
 
0.4
g
0
%
Protein
 
21
g
42
%
Vitamin A
 
490
IU
10
%
Vitamin C
 
1
mg
1
%
Calcium
 
38
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

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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.

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