Macher Jhol
Macher Jhol is a traditional Bengali fish curry, characterized by its light, soupy broth and delicate balance of spices. This recipe features a tender white fish simmered in a flavorful sauce, perfect for a comforting meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 266 kcal
Allergen information: may contain fish and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 500 gwhite fish, cut into 2-inch pieces
- 1 tspturmeric powder
- 1 tspsalt
- 4 tbspmustard oil
- 1 pcsyellow onion, thinly sliced
- 1 tbspginger garlic paste
- 1 pcstomato, chopped
- 1 tspcumin powder
- 1 tspcoriander powder
- 0.5 tspred chili powder(optional)
- 2 pcsgreen chili, slit lengthwise
- 3 cupwater
garnish
- 2 tbspfresh cilantro, chopped
Equipment
large pan · kadai · spatula
The method
Step by step
- 1
Pat the white fish pieces dry with paper towels.
About 2 min
Cook’s note: Removing excess moisture helps the fish crisp up when frying.
- 2
Season the fish with half of the turmeric powder and half of the salt.
About 1 min
- 3
Heat the mustard oil in a large pan or kadai over medium-high heat until it shimmers and just begins to smoke lightly.
About 3 min
Cook’s note: Mustard oil needs to be heated properly to remove its pungent raw flavor.
- 4
Carefully place the seasoned fish pieces into the hot oil, ensuring not to overcrowd the pan.
- 5
Fry the fish for 2-3 minutes per side until lightly golden brown and cooked through.
About 6 min
Cook’s note: Do not overcook the fish at this stage, as it will cook further in the curry.
- 6
Remove the fried fish from the pan and set aside on a plate lined with paper towels to drain excess oil.
About 1 min
- 7
In the same pan, reduce the heat to medium and add the yellow onion.
Cook’s note: You can add a little more oil if needed, but usually there's enough leftover from frying the fish.
- 8
Sauté the onion until it turns soft and translucent, about 5-7 minutes.
About 7 min
- 9
Add the ginger garlic paste and cook for 1 minute until fragrant.
About 1 min
- 10
Stir in the chopped tomato and continue to cook for 3-4 minutes until it softens and breaks down.
About 4 min
- 11
Add the remaining turmeric powder, remaining salt, cumin powder, coriander powder, and red chili powder (if using).
- 12
Cook the spices for 2-3 minutes, stirring constantly, adding a splash of water if the mixture becomes too dry.
About 3 min
Cook’s note: Cooking the spices well is crucial for a flavorful curry base.
- 13
Pour in the water and bring the mixture to a boil.
About 3 min
- 14
Once boiling, reduce the heat to low, add the slit green chilis, and gently place the fried fish pieces back into the gravy.
- 15
Simmer for 5-7 minutes, allowing the fish to absorb the flavors of the curry.
About 7 min
Cook’s note: Be careful not to stir too vigorously to avoid breaking the fish.
- 16
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 266.1kcal
- Protein
- 23.6g
- Carbs
- 6.5g
- Fat
- 16.8g
- Fibre
- 1.9g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Macher Jhol in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, or in the microwave, being careful not to overcook the fish.