Bengali Fish Curry (Macher Jhol)
Bengali Fish Curry, also known as macher jhol, is a popular dish in Bengali cuisine that features fish cooked in a flavorful curry.
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.
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Notes
Fish Selection: Choose fresh and high-quality fish for the best results. Look for firm flesh, clear eyes, and a fresh sea-like smell. Popular choices for Bengali fish curries include Rohu, Katla, Hilsa, Pomfret, Rita and Bhetki.
Marinating the Fish: Before adding the fish to the curry, marinate it with a pinch of salt and turmeric powder for about 10-15 minutes. This step enhances the flavor and helps the fish absorb the spices.
Mustard Oil: Mustard oil is a quintessential ingredient in Bengali cuisine and adds a distinct flavor to fish curries. Heat the mustard oil to a smoking point before adding other ingredients to reduce its pungency.
Spices and Flavorings: Achieve a well-balanced spice blend by using a combination of ground turmeric, cumin, coriander, and red chili powder. Adjust the spice levels according to your preference. Ginger and garlic play a vital role in Bengali fish curries. Crush or finely chop them to release their flavors and add them early in the cooking process.
Mustard Paste (Optional): Mustard paste is a signature ingredient in many Bengali fish curries. Make a paste by grinding mustard seeds with a little water and add it to the curry for a distinct and pungent flavor.
Green Chilis: Adjust the amount of green chilis or red chili powder according to your spice tolerance. Bengali fish curries are generally mildly spiced but can be adjusted to suit individual preferences.
Cooking Technique: Once all the ingredients are combined, bring the curry to a gentle simmer over low to medium heat. Cooking it slowly allows the flavors to meld together and ensures the fish cooks evenly without becoming too tough.
Resting Time: Let the cooked fish curry rest for a few minutes before serving. This allows the flavors to further develop and blend together.
Garnish with Fresh Herbs (Optional): Just before serving, sprinkle freshly chopped coriander leaves over the curry. The bright and herbaceous flavor adds a refreshing touch to the dish.
Experiment and Enjoy: Feel free to experiment and adjust the flavors to your liking. Bengali fish curry offers versatility, allowing you to explore various combinations and enjoy a satisfying culinary experience.
Nutrition Info (Estimation Only)
Nutrition Facts
Bengali Fish Curry (Macher Jhol)
Amount per Serving
Calories
263
Calories from Fat 144
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
87
mg
29
%
Sodium
797
mg
35
%
Potassium
641
mg
18
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0.3
g
0
%
Protein
25
g
50
%
Vitamin A
575
IU
12
%
Vitamin C
2
mg
2
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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