Kachkola Diye Macher Jhol | Banana Fish Curry
Kachkola Diye Macher Jhol is a Bengali fish curry that combines silver carp fish with turmeric-infused bananas, creating a unique blend of flavors in a thin and light gravy.
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.
Video
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Notes
Choosing fresh fish is crucial to make this dish. Firm and fresh fish, preferably Silver Carp, Rohu or Katla, offers the best taste and texture.
Clean the fish pieces very nicely and marinate them for about 10 minutes before frying the pieces lightly. This will infuse the flavor as well as tenderize the fish pieces to deliver the right texture.
Fry the fish pieces carefully in hot oil ensuring that you do not splatter oil while adding the fish. Do not fry the fish pieces too much so that it affects the crispy texture of the fish curry.
I always taste the curry while cooking and adjust the spices according to my taste preference. Also add water according to the consistency of the gravy I want.
It is advised that you sprinkle a bit of roasted cumin powder at the final stage of the cooking process. This will enhance the flavor of the fish curry making it more delightful to taste.
Nutrition Info (Estimation Only)
Nutrition Facts
Kachkola Diye Macher Jhol | Banana Fish Curry
Amount per Serving
Calories
286
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
66
mg
22
%
Sodium
1094
mg
48
%
Potassium
705
mg
20
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
20
g
40
%
Vitamin A
574
IU
11
%
Vitamin C
9
mg
11
%
Calcium
87
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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