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Macher Jhol.. A delicacy which becomes an addiction with time.. All my bengali friends used to bring it in the tiffin boxes when in school... and I started loving it with time.. You are bound to love this..


Macher Jhol

A delicious fish curry from Bengal cooked in nearly every bengali home !!

 

The fish curry of Bengal is a delicious recipe of fresh water fish and is commonly called as Macher Jhol. Fish is an excellent source of energy with fewer calories. It even is rich in omega 3 fatty acids, which are good for heart. There are different variations of this fish curry recipe, but I tried the one which I used to have as a kid when I was in Kolkata.  The dish is pretty easy to prepare and does not take much time either. Hope you enjoy the lovely recipe !!

 

Recipe – Macher Jhol

Serves: 2

15 minutes for preparation, 15 minutes for cooking

Ingredients:

  • 800 grams fresh water fish
  • 2 onions
  • 1 tomato
  • 5-6 flakes garlic
  • 1 inch ginger cube
  • 2 green chilies
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 3-4 green cardamom
  • 2-3 cloves
  • 1 teaspoon cumin seeds
  • 1 tablespoon turmeric powder
  • Salt to taste
  • 1 tablespoon mustard oil
  • Oil to deep fry

Method:

  1. You will need 3/4 inch to 1 inch thick pieces of fish sliced.
  2. Slice the onions into thin slices.
  3. Make paste of tomato, garlic, ginger and green chilies.
  4. Make a solution of turmeric powder and salt.
  5. Clean the fish well under flowing water.
  6. Marinade the fish pieces in the turmeric solution for 10 minutes.
  7. Marinating the fish will provide an unique flavor to the fish curry.o deep fry, and reduce the flame to medium heat. Once the fish gets cooked from one side, turn the fish and cook from the other side as well. Once the fish is fried, remove the pieces on an absorbent towel to remove excess oil.
  8. Add oil to pan and add bay leaf, cinnamon, green cardamom, cloves, cumin seeds and saute on low flame. Add the sliced onions and saute till pinkish in color.
  9. Now add the tomato paste prepared to the wok and cook for another 3-4 minutes on medium flame.
  10. Reduce the flame to sim and add the garam masala or preferably meat masala and salt to the mixture and cook on low flame till the curry starts oozing oil. Oozing oil would mean that the fish curry is nearly ready now.
  11. Add water to it for the consistency required and boil. Once the mixture starts boiling, add the fried fish pieces and boil for another 2-3 minutes.

You are now ready to serve the fish curry, Macher Jhol garnished with coriander leaves with hot chapatis or boiled rice.

 

Recipe By: Yogesh Singh

Image By: Yogesh Singh

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