Kachkola Diye Macher Jhol is a traditional and common Bengali recipe made with raw banana and fish. Usually, Silver Carp or Rohu fish is used to make this delightful fish curry.
This mouthwatering dish is known for the tender flavor fresh fish blend perfectly with the bananas infused with turmeric powder along with some common spices such as cumin seeds, nigella seeds, and more.
Follow my simple recipe to cook this aromatic and delicious recipe in quick time.
Key Takeaways:
- Choose fresh fish and fresh raw bananas to make this delightful fish curry.
- You will need some simple spices to incorporate into the dish such as cumin seeds and others to get its rich taste.
- Make sure that you marinate the fish with salt and turmeric powder and fry them slightly before adding it to the curry.
- This aromatic Kachkola Diye Macher Jhol tastes subtly sweet, mildly spicy, savory, and earthy to offer a delightful and lingering experience.
- The alternatives to the dish include Dhonepata Diye Macher Jhol (Coriander Fish Curry) or Aloo Diye Macher Jhol (Potato Fish Curry). You can experiment with Aam Diye Macher Jhol (Mango Fish Curry) or Tomato Diye Macher Jhol (Tomato Fish Curry) for a somewhat similar yet savory taste. Korai Shutki Macher Jhol (Dry Fish Curry) and Bori Diye Macher Jhol (Fish Curry with Lentil Dumplings) are also suitable alternatives to Kachkola Diye Macher Jhol.
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.
(Pro 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.
(Pro 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. Serve it with steamed rice.
Recipe Card
Kachkola Diye Macher Jhol | Banana Fish Curry
Ingredients
- 5 pieces Silver carp fish (cut & cleaned)
- 3 pieces Raw green banana (cut, cleaned & soaked in turmeric water)
- 1 tbsp Roasted cumin powder
- 1 tbsp Kashmiri red chili powder
- 1 tbsp Turmeric powder
- ½ tbsp Nigella seed
- 3 pieces Green chili
- 1 piece Onion (chopped)
- 3 tbsp Mustard oil
- Salt to taste
Paste
- ½ inch Ginger
- 4 pieces Green chili
- 4 pieces Black pepper
- 1 tbsp Coriander seed
- 1 tbsp Cumin seed
Instructions
- 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.
- 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.(Pro tip: Add oil according to your preference. Be cautious to prevent hot oil from splattering while adding the fish.)
- Flip the fish over and fry both sides. Remove them from the wok and place them on a plate once they are fried.
- 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.
- 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.
- 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.
- 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.(Pro tip: Adjust the amount of salt to your preference. Adjust the water quantity to achieve your desired gravy consistency.)
- 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.
- 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.
- Kachkola Diye Macher Jhol is now ready.
- Transfer it to a serving bowl. Serve it with steamed rice.
