Bengali

Macher Jhol

By The Indian Hub Kitchen Toronto, Ontario

Light, aromatic Bengali fish curry with potatoes in a turmeric-ginger broth.

Food Story

Sunday lunch in a Bengali home is incomplete without macher jhol and steaming gobindobhog rice.

Prep

20 min

Cook

30 min

Serves

Ingredients

1
Clean 500g rohu (or katla) fish steaks and pat dry. Marinate with 1 tsp turmeric and 1/2 tsp salt. Let it sit for 10 minutes.
2
Heat 2 tbsp mustard oil in a pan until it just begins to smoke (this removes the raw smell). Gently slide in the fish pieces and fry for 1-2 minutes per side until lightly golden. Do not over-fry. Remove and set aside.
3
In the same oil, add 2 cubed potatoes and fry until lightly golden on the edges. Add 1 tsp ginger paste and 1 chopped tomato. Saute for 3 minutes until the tomato softens.
4
Add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric, and 1/2 tsp salt. Stir for 1 minute, then add 1.5 cups water. Bring to a boil and simmer for 8 minutes until the potatoes are cooked.
5
Gently return the fish to the gravy. Add 2 slit green chilies. Simmer for 5-7 minutes on low heat until the gravy thickens slightly and the fish is cooked through. Do not stir vigorously or the fish will break.
6
Taste and adjust salt. Serve hot with steamed gobindobhog or basmati rice. A Sunday Bengali lunch essential.