Ingredients

  • Serves 2 people
  • For the Machher Jhol:

    1.5 kg fish, cut into ½ inch thick pieces darnes (thick cuts of fish, cut across the cross section or perpendicular to the spine of the fish) 

    Fish options: Rohu (Carp), Kingfish, Pomfret 

    8 g turmeric powder

    60 ml mustard oil 

    1 white onion, finely-diced

    4 garlic cloves, minced 

    20 g of ginger paste

    6 g ground coriander

    3 g ground cumin

    3 g chili powder

    50 g tomato purée

    200 g tomatoes, cut into 2.5 cm cubes

    600 ml water

    1/2 tsp sugar

    2 to 3g salt

     

  • For Garnish:

    few sprigs of fresh coriander

    fresh green chilies, cut into half (lengthwise)

Machher Jhol (Bengali Style Fish Curry)
Recipe Courtesy of
Asian Food Network

Machher Jhol (Bengali Style Fish Curry)

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About the dish(background key bullet points about the dish and heritage) Machher Jhol is an all-time favorite fish recipe from Eastern province of Bengal. It is a flavorful fish curry that is predominantly cooked with mustard oil, cumin and nigella seeds, with rice being its perfect companion. Other additions to this curry can vary in different households, with potatoes and eggplants as the most common choices.
  • Medium
  • 30 min
  • 15 min
  • 15 min
  • 4 steps
  • 16 Ingredients
  • Medium
  • 4 steps
  • 16 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Prepare and marinate the fish

    • Rinse fish under cold running water and pat dry on a kitchen towel.
    • Sprinkle the fish with some 2 to 3g salt and 3 g of turmeric powder. Set aside to marinate for 30 minutes.


  2. Sear the fish

    • In a shallow saucepan over medium-high heat, add the mustard oil. Heat the oil until it is smoking. Turn off the heat and let the oil cool down slightly but not completely cold in the same pan. This will take about 3 to 4 minutes. 
    • To the hot oil, add the fish and pan fry on both sides but do not leave the fish darnes to completely cook through. This should take about 2 minutes on each side.
    • Remove from the pan with a spoon, and set it aside on a plate.
    Sear the fish


  3. Make the Machher Jhol base

    • In the same pan with the mustard oil, add the onion, garlic and ginger paste. Cook them while stirring it.
    • If the paste is burning or sticking to the base of the pan, add a splash of water.
    • Add the turmeric powder, followed by the ground coriander, ground cumin, chili powder, tomato purée and diced tomatoes. 
    • Pour in 600 ml of warm water and cook for about 10-12 minutes. 


  4. Combine all ingredients and cook the Machher Jhol

    • Return the fried pieces of fish to the Machher Jhol base. 
    • Cook the fish in the base curry on a medium heat until tender, or for 3 to 4 minutes
    Combine all ingredients and cook the Machher Jhol


Plate and Serve!

Serve the Machher Jhol hot and garnish with a few sprigs of coriander and cut green chilies.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • For the Machher Jhol:

      1.5 kg fish, cut into ½ inch thick pieces darnes (thick cuts of fish, cut across the cross section or perpendicular to the spine of the fish) 

      Fish options: Rohu (Carp), Kingfish, Pomfret 

      8 g turmeric powder

      60 ml mustard oil 

      1 white onion, finely-diced

      4 garlic cloves, minced 

      20 g of ginger paste

      6 g ground coriander

      3 g ground cumin

      3 g chili powder

      50 g tomato purée

      200 g tomatoes, cut into 2.5 cm cubes

      600 ml water

      1/2 tsp sugar

      2 to 3g salt

       

    • For Garnish:

      few sprigs of fresh coriander

      fresh green chilies, cut into half (lengthwise)

    Nutrition
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