Commonly called as “macher jhol,” Bengali fish curry is a traditional and most cherished dish in Bengali cuisine.
Since fish is an essential component of Bengali diet, this delectable dish finds a place in almost every Bengali kitchen.
Made from simple ingredients and spices, fish curry is almost mandatory dish in everyday Bengali meal.
Key Takeaways:
- Bengali Fish Curry or macher jhol is a must-have dish in Bengali diet and culture.
- Perfect balance of spices and fresh ingredients offers the delectable flavor and taste.
- The dish can be made from fresh or saltwater fish.
- The dish typically tastes savory, mildly spicy, and tangy full of perfectly balanced, distinct, and umami flavor.
- As alternatives, you may try Doi Maach, Shorshe Ilish, Chingri Malai Curry, Rui Macher Kalia, Koi Macher Jhal, and more.
How to Cook Bengali Fish Curry (Step by Step Images)?
1. Marinate the fish pieces with ½ tbsp of salt and ½ tbsp of turmeric powder. Leave the marinated fish aside for 15 minutes.
2. Place a pan on the gas stove. Pour 4 tbsp of oil into the wok. Once the oil is heated up, carefully add the fish pieces one by one to the oil. Then, cover it.
(Expert tip: Add oil according to your preferences.)
3. Flip the fish pieces over and fry both sides. Take them out onto a plate when they are done.
4. Add chopped onions to the wok. When the onions turn light brown, add 3 tbsp of ginger-garlic paste. Keep stirring until the raw smell dissipates from the paste.
5. Add 1 tbsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of Kashmiri red chili powder, and 1 tbsp of coriander powder. Stir well until the raw smell dissipates. Add a little bit of water to prevent the spices from burning. Stir well.
6. Now, add the chopped tomatoes and continue stirring. Add 1 tbsp of salt to help the tomatoes cook quickly. 
7. Once the tomatoes become soft and blend well with the cooked onions, and the spices start releasing oil, add 2½ cups of water and cover it with a lid. Allow it to come to a boil.
(Expert tip: Adjust the water according to your desired gravy consistency.)
8. Remove the lid and add the fried fish pieces and four green chilis. Cover the lid for 10 to 15 mins. 
9. Sprinkle 1 tbsp of roasted cumin powder and mix everything thoroughly. After a few minutes, turn off the gas. Sprinkle 1 tbsp of coriander leaves.
(Expert tip: Optionally, you can also add raw cumin powder for cooking.)
10. Your Bengali fish curry is ready. 
11. Transfer the Bengali fish curry to a bowl. Serve it hot with steamed rice.
Recipe Card:
Bengali Fish Curry (Macher Jhol)
Ingredients
- 750 grams Rita Fish (cut into 10 pieces and cleaned)
- 3 pieces Onions (chopped)
- 2 tablespoons Ginger-Garlic Paste
- 3 pieces Tomato (chopped)
- 1½ tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon Coriander Powder
- 4 pieces Green Chili
- 1 tablespoon Coriander Leaves
- 1 tablespoon Roasted Cumin Powder
- 4 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Marinate the fish pieces with ½ tbsp of salt and ½ tbsp of turmeric powder. Leave the marinated fish aside for 15 minutes.
- Place a pan on the gas stove. Pour 4 tbsp of oil into the wok. Once the oil is heated up, carefully add the fish pieces one by one to the oil. Then, cover it.(Expert tip: Add oil according to your preferences.)
- Flip the fish pieces over and fry both sides. Take them out onto a plate when they are done.
- Add chopped onions to the wok. When the onions turn light brown, add 3 tbsp of ginger-garlic paste. Keep stirring until the raw smell dissipates from the paste.
- Add 1 tbsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of Kashmiri red chili powder, and 1 tbsp of coriander powder. Stir well until the raw smell dissipates. Add a little bit of water to prevent the spices from burning. Stir well.
- Now, add the chopped tomatoes and continue stirring. Add 1 tbsp of salt to help the tomatoes cook quickly.
- Once the tomatoes become soft and blend well with the cooked onions, and the spices start releasing oil, add 2½ cups of water and cover it with a lid. Allow it to come to a boil.(Expert tip: Adjust the water according to your desired gravy consistency.)
- Remove the lid and add the fried fish pieces and four green chilis. Cover the lid for 10 to 15 mins.
- Sprinkle 1 tbsp of roasted cumin powder and mix everything thoroughly. After a few minutes, turn off the gas. Sprinkle 1 tbsp of coriander leaves.(Expert tip: Optionally, you can also add raw cumin powder for cooking.)
- Your Bengali fish curry is ready.
- Transfer the Bengali fish curry to a bowl. Serve it hot with steamed rice.
