Macher Jhol

Macher Jhol Recipe

Macher Jhol is a Bengali style spicy fish curry that is fried and cooked in a ginger and tomato based gravy served with steamed rice for lunch or dinner.

Cooking time
45 min
Serves
2
3
5
124
CALORIES
Fit Foodie Index

Ingredients

    • 2 small fish, preferably rohu
    • salt to taste
    • 2 teaspoons turmeric powder
    • 1 1/2 tablespoons coriander seeds
    • 1 teaspoon cumin seeds
    • 1 tablespoons mustard oil
    • 1 medium potato, cut into ½ inch thick fingers
    • 1/4 teaspoon onion seeds (kalonji)
    • 5 green chillies, slit

How to make Macher Jhol

    • Clean, cut and remove fish head. Clean inside of the fish and wash thoroughly. Cut the fish into half-inch thick slices on the bone. Pat dry with a kitchen towel and apply salt and turmeric powder
    • Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water
    • Heat two-tablespoon mustard oil in a pan till it just reaches smoking point. Remove, cool and heat the oil again on medium heat. Add the fish slices, few at a time and fry for a minute on each side. Drain and set aside
    • Add potato pieces to the pan and sauté for two to three minutes. Drain and set aside
    • Heat the remaining oil in the same pan, add onion seeds and green chillies and stir-fry briefly. Add coriander-cumin paste and cook on low heat for a minute sprinkling a little water, if required
    • Add two cups of water, sautéed potatoes, salt and simmer for four to five minutes or until the potatoes are completely cooked
    • Gently slide in the pan-fried fish slices and simmer for two to three minutes or until the fish is cooked. Serve hot with steamed rice

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Comments

Easy to make, healthy and tasty!

Easy to make, healthy and tasty!

Aug 03, 2016

4
Average: 4 (1 vote)
3

Fantastic Recipe

Fantastic Recipe

Jun 17, 2016

4
Average: 4 (1 vote)
3

Very Nice

Very Nice

Jun 15, 2016

4
Average: 4 (1 vote)
3
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