Aloo Begun Macher Jhol (Fish Curry With Potato & Eggplant)
Aloo Begun Macher Jhol is a traditional Bengali fish curry that consists of potatoes (aloo), eggplant (begun), and fish. It is a popular dish in Bengali cuisine, known for its savory and mildly spiced flavors.
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.
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Notes
Select fresh and firm Rohu, Bata, Katla, or Hilsa fish to make this dish. If you are using frozen fish, make sure you thaw the properly before cooking.
I marinate the fish for at least 10 minutes with turmeric power and salt before cooking. You may also add a dash of lemon juice in it. This will enhance the flavor of the fish curry.
Prepare the potatoes and eggplant before cooking. It is best to soak them in water. This will prevent discoloration. You are advised to sauté these specific ingredients just a bit and then add to the final curry. The caramelized aroma of the potatoes and eggplant will make the dish all the more distinctive.
You may make adjustments in the spice level according to your taste preference. However, it is recommended to follow the right proportion of the spices and the ingredients. This will ensure that the fish curry does not taste bland eventually.
Always ensure that the flame is set to low to medium during the final stage of the cooking process after you have added all of the ingredients and water. This will allow even cooking and prefect blending of the fish juice and spices with the ingredients.
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
%
Sugar
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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