Bengali Fish Curry ('Macher Jhol') is a very very popular dish in Bengal. This recipe requires a minimal amount of ingredients available in one's kitchen.
Course dinner, lunch, Main Course
Cuisine Bengali
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Calories 160kcal
Ingredients
300gramsCharapona fish
1teaspoonPanch Phoron
1-2Green Chillies
2medium-sized Tomatoes
2medium-sized Onions
Sugar, Turmeric and Salt as required
1tbspCoriander powder (Dhania powder/ Dhone guro)
1tbspCumin powder (Jeera powder)
1tbspGinger & Garlic paste
40gramsMustard oil
Instructions
How to prepare Bengali Fish Curry - Step by Step Recipe
Cleaning & Marinating Fish:
Wash the fish very well. Sprinkle turmeric and salt (1/2 tablespoon each) over it. Mix the pieces well so that the fish gets coated evenly from all sides. Keep it aside for 15-20 mins.
Masala preparation:
Take all the ingredients and grind them to make a smooth paste. The masala ingredients include : Tomato, Ginger & garlic paste, Mustard (optional), Coriander powder, Cumin powder, Salt, Turmeric.
Frying the Fish:
Take a heavy-bottomed pan or Kadhai. Pour mustard oil and heat it.
Wait for the oil to be heated properly and then add fish pieces carefully one by one into the oil.
Fry the fish well on one side and then only alter it. Make sure that the fishes become golden on both sides.
Preparing the curry:
After all the pieces of fish are fried, take the same pan and use the leftover mustard oil.
Temper the oil with Nigella seeds or Panch Phoron.
Now add the sliced onions and fry those until slightly golden.
Add the masala paste and fry it well till the raw flavor has gone.
Mix all well and cook the spices for 3-4 mins with frequent stirring.
After that, pour 1.5-2 cups of water. Let it boil.
Now, add the earlier fried pieces of fish carefully into the water.
Cover the pan. Let it cook for 3-4 mins on low-medium flame.
Finally, turn off the heat. You can garnish it with some freshly chopped coriander leaves. Enjoy it with some plain cooked rice.