Macher Jhol (মাছের ঝোল)
A light and aromatic Bengali fish curry cooked with potatoes and nigella seeds in a turmeric-laced broth.
Cuisine: Bengali (West Bengal) · Style: Curry · Protein: Fish · Total time: · Difficulty: easy · Servings: 4 · Spice: 2/5
Ingredients
- 500g Rohu fish pieces
- 2 medium potatoes, quartered
- 1 tsp turmeric powder
- 1 tsp nigella seeds (kalonji)
- 2 green chillies, slit
- 1 tbsp mustard oil
- 1 tsp cumin seeds
- 1 bay leaf
- Salt to taste
- 2 cups water
Steps
- Marinate fish with turmeric and salt for 10 minutes.
- Heat mustard oil in a kadai until smoking, then reduce heat.
- Fry the fish pieces lightly on both sides and set aside.
- In the same oil, temper nigella seeds, cumin, and bay leaf.
- Add potatoes and fry for 3-4 minutes. Add turmeric and green chillies.
- Pour in water, bring to a boil, and simmer until potatoes are tender.
- Gently add fish pieces and cook for 5-7 minutes on low heat.
- Serve hot with steamed rice.