Macher Jhol/ Fish Curry
Machher jhol, or machha jhola, is a traditional spicy fish curry in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. It is a very spicy stew or gravy that is served with rice.
Machher jhol is liberally seasoned with turmeric, garlic, onions, grated ginger, and Indian spices. Potatoes are added to the curry as a thickening agent.
- 4 pieces rohu fish
- 1/2 tsp cumin
- 1/2 tsp red chilli
- 1 tsp ginger paste
- 1/2 cup tomato puree
- 2 medium potatoes chopped
- 1 1/2 cup Water
- 1 tsp turmeric
- 1 tsp panch phoron
- 1/2 tsp Garam Masala Powder
- 1 medium pureed onion
- 1 eggplant / brinjal
- 4 tbsp mustard oil
- Salt as required
- 4 sliced Green Chilli
- 2 coriander leaves
How to Make Macher Jhol:
- Marinate the fish in half the turmeric and salt. Use only half of the turmeric and salt.
- Heat the oil in a pan and fry the marinated fish. Drain the excess oil and put aside.
- In the same pan, fry the potato and eggplant. Put aside.
- Add the panch phoran masala and onions and fry till the onion becomes translucent.
- Add the tomato purée and ginger paste. Keep stirring.
- Add the cumin powder, red chili, turmeric powder, and a little water.
- Cook and mix all the ingredients well till the oil separates.
- Add salt and cook for another 2 mins.
- Add the fried fish and cook for 5 mins then add water.
- Reduce the heat and let the gravy simmer.
- When cooked, turn off the heat and add the garam masala powder, cilantro leaves, and green chilis to garnish. Serve hot.