5 from 1 vote

Indulge in the rich flavors of Bengal through ‘Kachkola Diye Macher Jhol,’ a captivating Banana Fish Curry that beautifully blends the tender flavor of silver carp fish with the gentle sweetness of turmeric-infused bananas.

This aromatic dish combines silver carp fish with turmeric-soaked bananas in a blend of spices like cumin, red chili, and nigella seeds.

Let’s dive in and learn ways to cook this delicious recipe.

Table of Contents

Key Takeaways:

Flavor Fusion: Combines delicate fish with subtly sweet turmeric-infused bananas for a unique taste.
Aromatic Spice Blend: Incorporates cumin, Kashmiri red chili, and nigella seeds for depth and a mild heat.

Balanced Sweetness and Spice: Harmoniously blends sweet bananas with fiery ginger and chili for a well-rounded flavor.
Tender Fish Delight: Fish, marinated and fried, offers a flavorful and tender experience.
Enhanced Aroma: Roasted cumin powder adds aromatic complexity to the dish.

The Ingredients:

Silver carp fish: 5 pieces (cut & cleaned)
Banana: 3 pieces (cut, cleaned & soaked in turmeric water)

Roasted cumin powder: 1 tbsp
Kashmiri red chili powder: 1 tbsp
Turmeric powder: 1 tbsp

Nigella seeds: ½ tbsp
Green chilis: 3 pieces
Onion: 1 piece (chopped)

Paste: ½ ginger + 4 green chilis + 4 black pepper + 1 tbsp coriander seeds + 1 tbsp cumin seeds
Salt to taste
Mustard oil: 3 tbsp

How to Cook Kachkola Diye Macher Jhol (Step by Step Images)?

Marinate the Fish:

1. Marinate the fish with ½ tbsp of salt and ½ tbsp of turmeric powder, ensuring that all the pieces are evenly coated. Allow it to marinate for 10 minutes.

Frying the Fish:

2. Place a wok on the flame and allow it to heat up. Add 3 tbsp of mustard oil to the wok and wait until the oil becomes hot. Carefully place the fish into the hot oil and let them fry.

(Expert tip: Add oil according to your preference. Be cautious to prevent hot oil from splattering while adding the fish.)

3. Flip the fish over and fry both sides. Remove them from the wok and place them on a plate once they are fried.

Preparing the Curry Base:

4. Now add nigella seeds to the oil. Sauté them until they release a pleasant aroma. Next, add chopped onions and stir-fry until they turn a light brown color.

5. Add the bananas and stir-fry them for 2 minutes. Incorporate the chili-ginger-cumin-coriander-black pepper paste and stir well until the raw smell disappears.

6. Add turmeric powder and Kashmiri red chili powder to the mixture. Then, add a little bit of water to cook the spices. Stir thoroughly to combine everything.

7. Add 1 tbsp of salt. Stir it very well. Pour in 1 & 1/2 cups of water and mix everything together. Cover the mixture with a lid.

(Expert tip: Adjust the amount of salt to your preference. Adjust the water quantity to achieve your desired gravy consistency.)

Cooking the Curry:

8. Open the lid; the curry should be boiling. Add the fried fish and green chilis. Break the ends of the chilis slightly. Cover the wok with a lid and let it cook for 10 minutes.

Finishing Touches:

9. The curry is almost ready. Add the roasted cumin powder and cover it with a lid for 1 minute. Turn off the flame after 1 minute.

10. Kachkola Diye Macher Jhol is now ready.

11. Transfer it to a serving bowl.

Pro Tips for Making Kachkola Diye Macher Jhol

Choosing the Fish: Opt for fresh and firm silver carp fish (or other fishes such as Rohu or Katla) pieces for the best taste and texture. Ensure they are properly cleaned before marinating.

Marinating Perfection: Allow the fish to marinate for at least 10 minutes. This helps in infusing the flavors and tenderizing the fish.

Careful Frying: Heat the oil adequately before frying the fish to achieve a crispy texture. Be cautious to avoid splattering when adding the fish to the hot oil.

Balancing the Spices: Adjust the spice levels according to your preference. Taste the curry base before adding the fish to ensure the flavors are well-balanced.

Watch the Gravy Consistency: Control the amount of water added to achieve your desired gravy consistency. Some prefer a thicker curry while others enjoy it more liquidy.

Enhancing the Aroma: The addition of roasted cumin powder at the end enhances the dish’s aroma and flavor. Add it just before finishing the cooking process for a delightful touch.

What to Serve with Kachkola Diye Macher Jhol?

Steamed White Rice: This curry pairs exceptionally well with steamed white rice. The mildness of the rice beautifully complements the rich flavors of the curry, allowing you to savor the dish’s essence.

Indian Bread (Roti or Naan): For a different culinary experience, consider serving this Banana Fish Curry with traditional Indian bread such as roti or naan. The combination provides a diverse and delightful taste.

How Does Kachkola Diye Macher Jhol Taste?

Delicate Fusion of Flavors: This dish beautifully blends the delicate taste of silver carp fish with the subtle sweetness imparted by the turmeric-infused bananas. The amalgamation of these elements creates a unique and delightful taste profile.

Aromatic Spice Blend: The curry incorporates a mix of spices like cumin, Kashmiri red chili, and nigella seeds, contributing to its aromatic nature. These spices infuse the dish with a depth of flavor and a subtle heat.

Harmonious Sweet and Spicy Balance: The bananas lend a mild sweetness to the dish, while the ginger and chili add a fiery kick. This balance between the sweet and spicy elements creates a harmonious and well-rounded flavor profile.

Tender and Flavorful Fish: The fish, marinated and fried to perfection, absorbs the essence of the aromatic spices and bananas, resulting in a tender and flavorful taste experience with every bite.

Enhanced Aroma: The addition of roasted cumin powder at the end enhances the overall aroma, infusing the dish with earthy and aromatic notes that contribute to its complexity.

In essence, Kachkola Diye Macher Jhol provides a unique departure from typical fish curry recipes by offering a delightful symphony of sweet, savory, and spicy flavors.

Kachkola Diye Macher Jhol Alternatives

Dhonepata Diye Macher Jhol (Coriander Fish Curry): A flavorful Bengali fish curry using coriander leaves as a primary ingredient along with spices, offering a refreshing and aromatic ‘jhol.’

Aloo Diye Macher Jhol (Potato Fish Curry): A classic Bengali fish curry combined with potatoes, cooked in a light and tangy gravy, offering a comforting ‘jhol’ with added texture from the potatoes.

Tomato Diye Macher Jhol (Tomato Fish Curry): A tangy Bengali fish curry prepared with tomatoes as a key ingredient, offering a slightly sour and robust flavor to the ‘jhol.’

Korai Shutki Macher Jhol (Dry Fish Curry): A spicy and pungent Bengali fish curry made using sun-dried fish, creating a rich and flavorful ‘jhol’ with intense umami notes.

Aam Diye Macher Jhol (Mango Fish Curry): A delightful Bengali fish curry made with ripe mangoes, imparting a sweet and tangy flavor to the ‘jhol,’ creating a unique taste profile.

Bori Diye Macher Jhol (Fish Curry with Lentil Dumplings): A fish curry that includes lentil dumplings (bori) cooked in a flavorful gravy, enhancing the texture and taste of the ‘jhol.’