Macher Jhol
A light Bengali fish curry in a thin turmeric-cumin broth with potato and tomato. Everyday comfort that never tires the palate.
45 min 2 servingsEasy
Ingredients
2 servingsContains: fish
Flavor profile
Spice
Richness
Method
- 1Rub the fish pieces with turmeric and salt.
- 2Fry the fish in mustard oil till lightly crisp, set aside.
- 3In the same oil fry the potato wedges till edges brown.
- 4Temper the oil with panch phoron and dried red chilli.
- 5Add chopped tomato and cook till soft.
- 6Stir in turmeric, cumin powder, coriander powder and red chilli powder.
- 7Add the fried potato and a splash of water, cover and simmer.
- 8When potato is nearly done, pour in more water for a thin gravy.
- 9Season with salt and bring to a rolling boil.
- 10Slip in the fried fish and simmer 5 minutes.
- 11Scatter fresh coriander over the top.
- 12Serve hot with steamed rice.
Frequently asked
About 45 minutes total — 15 min prep and 30 min cooking.
Yes — Macher Jhol is gluten free.
Macher Jhol contains fish. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
